double chocolate-gluten free oatmeal cookies

How To Make double chocolate-gluten free oatmeal cookies

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  Chef’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.
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  Melt the coconut oil, in a small saucepan.
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  Chef’s Note: We don’t want the coconut oil to be hot, just in a liquid state.
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  Add 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.
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  Chef’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.
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  Add the eggs, one at a time, and then mix for about 30 seconds each, or until just incorporated.
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  Stop and scrap down the sides of the bowl.
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  Add the cocoa powder, baking powder, and the salt, mix on low for about 60 seconds.
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  Stop and scrap down the sides of the bowl.
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  Add the oat flour, and the rolled oats, and mix on low for about 60 seconds, or until incorporated.
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  Chef'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.
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  Add the chocolate chips, and mix for about 30 seconds.
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  Scrap down the sides of the bowl.
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  Place the dough about the size of golf balls on a parchment-lined baking sheet.
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  Chef's Tip: I use an ice-cream scooper with a bowl about the size of a golf ball.
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  Chef’s Tip: These cookies will spread out so place them about 2 to 3 inches apart.
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  Bake in the preheated oven for about 11 minutes, or until the tops begin to puff and slightly crack.
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  Let them cool before serving. Enjoy.
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  Chef's Note: If you leave out the coco powder, you'll have really good oatmeal cookies with chocolate chips.
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  Keep the faith, and keep cooking.
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