Double Chocolate-Gluten Free Oatmeal Cookies

Andy Anderson !

By
@ThePretentiousWichitaChef

Okay, this was one of those recipes on a cold Sunday in Wichita, where I really didn’t want to go out, and I wanted something chocolate… And when i say chocolate... I MEAN chocolate.

This recipe uses gluten free rolled oats, and oat flour. Plus it has mostly healthy ingredients… assuming you count chocolate as a health food.

So, you ready… Let’s get into the kitchen.


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
20 cookies... serves ONE
Prep:
30 Min
Cook:
10 Min
Method:
Bake

Ingredients

3/4 c
coconut oil, organic variety
2 c
coconut sugar, organic variety
2 large
eggs
1/2 c
coco powder, unsweetened
1/2 tsp
baking soda
1/4 tsp
salt, kosher variety
1 c
oat flour, gluten free
2 c
rolled oats, gluten free
3/4 c
chocolate chips, semisweet

Step-By-Step

Step 1 Direction Photo

1Chef’s Note: I don’t have a lot of images for this recipe. The main reason is that I was experimenting, and (to be honest) didn’t think that they would turn out so good… Go figure. With that said, the recipe is pretty straightforward, so let’s get to it.

Step 2 Direction Photo

2Melt the coconut oil, in a small saucepan.

Step 3 Direction Photo

3Chef’s Note: We don’t want the coconut oil to be hot, just in a liquid state.

Step 4 Direction Photo

4Add the coconut oil and the coconut sugar to the bowl of the stand mixer fitted with a paddle attachment, and blend on low for about 4 minutes. Stop occasionally to scrap down the sides.

Step 5 Direction Photo

5Chef’s Note: If you don’t have a stand mixer, or you just don’t want to use one, you can do the mixing by hand… your choice.

Step 6 Direction Photo

6Add the eggs, one at a time, and then mix for about 30 seconds each, or until just incorporated.

Step 7 Direction Photo

7Stop and scrap down the sides of the bowl.

Step 8 Direction Photo

8Add the cocoa powder, baking powder, and the salt, mix on low for about 60 seconds.

Step 9 Direction Photo

9Stop and scrap down the sides of the bowl.

Step 10 Direction Photo

10Add the oat flour, and the rolled oats, and mix on low for about 60 seconds, or until incorporated.

Step 11 Direction Photo

11Chef's Tip: If you don't want to buy oat flour, just take some of the rolled oats and put them into a blender... instant oat flour.

Step 12 Direction Photo

12Add the chocolate chips, and mix for about 30 seconds.

Step 13 Direction Photo

13Scrap down the sides of the bowl.

Step 14 Direction Photo

14Place the dough about the size of golf balls on a parchment-lined baking sheet.

Step 15 Direction Photo

15Chef's Tip: I use an ice-cream scooper with a bowl about the size of a golf ball.

Step 16 Direction Photo

16Chef’s Tip: These cookies will spread out so place them about 2 to 3 inches apart.

Step 17 Direction Photo

17Bake in the preheated oven for about 11 minutes, or until the tops begin to puff and slightly crack.

Step 18 Direction Photo

18Let them cool before serving. Enjoy.

Step 19 Direction Photo

19Chef's Note: If you leave out the coco powder, you'll have really good oatmeal cookies with chocolate chips.

Step 20 Direction Photo

20Keep the faith, and keep cooking.

About this Recipe