These cookies are THE BEST gluten free cookies I have made to date. They're chewy, yet slightly crispy on the outside, and the brown butter makes them out of this world. And on top of that, they're free of white sugar, and the oat flour makes me feel a little better about eating them. Seriously, make these cookies. You will not be disappointed.
Ingredients:
1 stick of butter
1/2 cup coconut palm sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 1/4 cup gf oat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chopped gluten free chocolate chips
In a small saucepan melt the butter on medium low heat, swirling around every once in a while for about 5 minutes, or until the butter browns. Immediately remove from heat and pour into a heat-proof bowl to cool.
Add palm sugar and brown sugar to brown butter and mix gently. Set aside to cool. Once cool, whisk in egg and vanilla to brown butter/sugar mixture.
In another bowl mix together oat flour, salt, and baking soda. Combine wet and dry ingredients, then add in chopped chocolate chips. Preheat oven to 400 degrees. Meanwhile, cover bowl with plastic wrap and set in fridge for 15 minutes while oven is preheating.
Scoop dough into mounds with an ice-cream scoop, or roll into 1 1/2 inch mounds. Bake for 6-8 minutes, or until they just start to brown. (I personally think they're better under-baked)
this recipe sounds really good but you omitted the flour(s) in the ingredients list?
ReplyDeleteMajor oversight, thank you! It's updated now!
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ReplyDeletei can't wait to try these
ReplyDeleteYum! Can't wait to try these!
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