Two things.
First, dont let the title gluten free deter you. We fresh mill around here, so we work with all different types of grains. I have a dear friend with a true allergy to wheat and I love to create things that she can enjoy when we spend time together. So this recipe uses oat groats, which I find at Natural Grocers in the bulk section.
Second, have yall had those take and bake gluten free cookies called Sweet Loren's? My sister in law made some the last time we were all together and I knew that I needed to try to replicate! It was so soft, gooey, and better than any of the regular take and bake cookies. This recipe is my best effort to create a gluten free cookie that would truly be unrecognizably gluten free--and I did it! It is perfectly crispy around the edges, soft and gooey in the center. The ingredients just sing together! I hope you make them!
Fresh Milled Gluten Free Chocolate Chip Cookies
makes 48 cookies
Ingredients:
3 cups unmilled oat groats
1/2 cup arrowroot flour
1 1/2 cups softened butter (3 sticks)
1 cup raw sugar
1 cup coconut sugar
1 tbsp vanilla bean paste
2 eggs
2 tsp baking soda
1 tsp salt
2 cups chocolate chips
Directions:
Preheat oven to 350 degrees. Cream together butter and sugars. Add eggs, VBP, salt, and baking soda. Mill oat groats on finest setting and add all the flour to the bowl with the arrowroot starch/flour and mix until combined. Add chocolate chips. Mix until combined. Line a baking sheet with parchment paper, use a 1 tbsp cookie scoop, space them 2 inches apart. Bake for 8 minutes for a soft gooey cookie with crispy edges. Bake for 9-10 minutes for a crisper cookie.
-Michal
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