I'm sorry, but if a gluten-free cookie tastes like cardboard..it ain't a cookie.
They need to be chewy and soft in the middle with flavor that actually taste like a cookie.
Lastly, there can't be 2 thousand cups of sugar in them to where I'm tasting sugar crystals as I eat the cookie.
Oat flour is officially my new favorite thing on the planet.
I discovered it's amazing taste after finding the most delicious GF bread on the planet at our Natural Grocer's here in Denver, made by a company in Colorado Springs.
And yep, it's made with oat flour.
Never in my life would I have thought I would prefer a GF bread over a slice of the real stuff. But I do.
And now I'm doing as much experimenting as possible to see how many yummy things I can make with my new discovery.
Oat flour is not paleo....which is why you don't hear about it much. Almond and coconut flour kinda run the GF flour show.
But we're not paleo.....so there's that.
+1 1/2 cups oat flour
+ 3/4 cup rolled oats
+1/2 tsp baking powder
+1/2 tsp baking soda
+1/2 tsp cinnamon
+1/4 tsp salt
Additions (clearly not optional):
1. Mix dry ingredients together in a mixing bowl.
2. Mix wet ingredients together in a medium-sized bowl.
3. Add dry ingredients to wet, mixing just until combined being sure not to over mix.
4. Fold in chocolate chips.
5. Leave on counter for 10-15 minutes. This is essential for perfect cookie texture!
6. Bake at 350 on a baking sheet with parchment paper for 8-12 minutes.
7. Remove and place cookies on a drying rack.
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