Gluten-Free Chocolate Chip Cookies with Almond and Oat Flours
Everyone deserves to eat chocolate chip cookies.
These days, everyone needs to eat them. Today, I offer you a gluten-free version. I wanted to make them without the usual gritty, grainy and hard-to-find gluten-free recipe staples. I use oat and almond flours in a lot of gluten-rich cookies as a way of adding nutrition and using less white flour, so I applied what I knew to creating this gluten-free recipe and TBH, this is a cookie anyone will like, whether gluten-able or -unable.
My first attempt this morning was using all-oatmeal flour. It was good! But my daughter, the judge of all of these cookies, said it left a slight gritty feel in her mouth. She also only ate half of one, so I went back to the drawing board.
The combination of fine almond flour (I used Bob’s Red Mill) and oat flour was a winner. The texture is crunchy with a bit of chewy give in the middle. And no weird aftertaste or grittiness! Added bonus: This gluten free cookie packs some good nutrition in it, thanks to the almonds and oats (And those who subscribe to the Rothkopf Food Pyramid would know that chocolate chips are also considered nutritious.).
For those that can’t eat nuts, the pure oat flour cookie recipe will be added later today.
Almond- and Oat-Flour Chocolate Chip Cookies (Gluten-Free!)
Ingredients:
1 1/2 cups fine almond flour (180 grams)
1 cup oat flour (120 grams)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 stick (4 ounces) unsalted butter, cut into 8 pieces
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg, plus 1 egg yolk
1 1/2 teaspoons vanilla extract
2 cups of semi-sweet chocolate chips
1/2 teaspoon freshly ground nutmeg (optional)
How to:
In a medium bowl, combine the almond and oat flours, the baking powder, baking soda, salt and nutmeg (if using). Whisk to combine and to remove any lumps.
Using a stand or hand mixer (or your rippling biceps), beat the butter until it’s softened, about 2 minutes. Add both sugars and continue to beat until light and fluffy. Remember: light and fluffy takes time. While it’s being beaten, you could get a head start on tidying the kitchen. You can get a lot done in the few minutes it takes for fluffy. Love, Your Mother)
Scrape down the sides, add the egg and egg yolk and blend until mixed and no longer sloshy. Add the vanilla and blend.
Add the flour mixture in two parts. Scrape down the sides between additions and mix until just blended. Add the chocolate chips.
If you’re desperate (no judgements!) you can bake the cookies now, but it’s preferable to let the dough chill in the fridge for a few hours.
When ready to bake, preheat oven to 350 F, and line two baking sheets with parchment (or grease with butter).
Roll the dough into 1 1/2 tsp balls. The cookies will spread about two inches, so space them accordingly on your baking sheets. Bake for 13 to 16 minutes until light brown and lovely. Let rest on the cookie sheet for 2 minutes and then remove to a cooling rack.
My notes:
*I used Bob’s Red Mill Almond Flour and Oat Flour.
*Feel free to add other tasty things to the cookie mix, from toasted, slivered almonds to dried cherries.
