Oatmeal Chocolate Chip Cookies

adapated from Flavor Flours

Yields: 20 Cookies

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1/2 cup gluten free oat flour

1 cup gluten free rolled oats

1/4 cup ground flaxseeds

1/4 tsp salt

1/2 tsp baking soda

1/4 + 1/8 tsp xanthum gum

1/2 cup coconut oil, softened

1/2 cup + 3 T coconut sugar

1/2 tsp. cinnamon

1/8 tsp. nutmeg

1/2 tsp. vanilla

1/2 tsp baking soda

2 eggs

1/2 cup coarsely chopped walnuts

1/2 cup mini chocolate chips or chopped 70% dark chocolate

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Preheat oven to 325 degrees.

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In a medium bowl mix the oat flour, rolled oats, flax seeds, salt, baking soda, and xanthan gum until combined. 

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*In a standing mixer with the whisk attachment, mix the coconut oil, sugar, cinnamon, nutmeg and vanilla together. As the whisk is running, add the eggs and continue to blend another 30 seconds. Add in the oat mixture and continue to blend for at least a minute. Turn off the machine and remove the bowl

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Add the nuts and chocolate to the mixture and mix by hand with a spatula until well incorporated.  You can bake right away or store the dough in the refrigerator overnight and bake the next day. 

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Place 2 tablespoons of the dough on parchment lined cookie sheets, a couple of inches apart. Bake for 18-20 minutes, rotating the cookie sheets halfway through. Cool them completely on wire racks. 

 

* if you do not have a standing mixer, you can mix the coconut butter mixture by hand, followed by the eggs. Once you add the oat mixture, continue to mix by hand rapidly for 1 minute. 

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