Gluten Free Oatmeal Chocolate Chip Cookies

INGREDIENTS

2 1/4 cups old-fashioned oats, divided
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup coarsely chopped bittersweet chocolate (at least 65 percent cacao)
Parchment paper
1/2 tsp kosher or sea salt


PREPARATION

Heat oven to 375° and set racks in upper and lower thirds of oven. In a food processor or blender, pulse 1 1/4 cups oats until very finely ground. Add cornstarch and baking powder; pulse briefly. In a large bowl, use an electric mixer to cream butter and sugars until light and fluffy. Add egg and vanilla and beat until smooth. Add flour mixture and stir until just combined. Fold in chocolate and remaining oats. Drop dough by tablespoons, 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with salt. Bake until edges are golden brown, about 15 minutes. Cool on sheets 5 minutes; transfer to a wire rack to cool completely.

Try: 350F for 9 min

(original recipe yields very crispy, brown cookies)



http://www.epicurious.com/recipes/food/views/flourless-oatmeal-chocolate-chunk-cookies-51236040

Gluten Free Garbanzo Bean and Brown Rice Flour Chocolate Chip Cookies

(makes approx 28 cookies)

Ingredients

• 1 cup chickpea flour
• 1 cup brown rice flour
• 1/8 cup almond flour (approx) 
• 1 tbs flax seed
• 1/2 cup sugar (1/2 cup results in very lightly sweetened cookies; could use up to 3/4 cup if you prefer your cookies sweeter; approx 1 cup would yield conventionally overly sweet cookies)
• 1 teaspoon baking soda
• 1/2 teaspoon salt (optional, esp. if using commercial peanut butter with salt added) 
• 1/2 cup peanut butter or other nut butter 
• 1 teaspoon vanilla extract
• 1 egg, beaten
• 3/4 cup milk
• 3/4 cup chocolate chips

Procedure

Preheat oven to 350 F.

Mix all dry ingredients (up to salt) in a large mixing bowl. Stir in peanut butter, vanilla and egg until mixture is crumbly. Slowly add milk, stirring to incorporate evenly. Mix until batter is thick and uniform. Stir in chocolate chips.

Drop batter by 1 tbs mounds onto a lightly greased cookie sheet, leaving approx 1 inch between each cookie. (Batter is thick and will not run during baking.) Try to flatten each cookie slightly unless you prefer cake-like cookies.

Bake for 12-15 minutes, until cookies are lightly browned. 

Cool completely before eating.

Gluten Free Oatmeal Chocolate Chip Cookies with Garbanzo Bean Flour

Yield: 24 cookies

Ingredients:

1/2 cup butter, softened
1/2 cup white sugar
2 eggs at room temperature, beaten
1 teaspoon vanilla
1/2 tsp cinnamon 

1/4 tsp nutmeg

1/2 tsp ginger powder (optional)
4 tablespoons peanut butter
1 1/2 cups chickpea flour
3/4 cups oats
1/2 teaspoon salt (if using salted butter, omit)
1/2 teaspoon baking soda
1/2 teaspoon baking powder (or use 3/4 tsp baking powder)
2/3 cup chocolate chips

Directions:

Preheat oven to 350°F.

Mix butter, sugars, molasses, eggs, and vanilla.

Mix chickpea flour, oats, salt, soda, and baking powder in a separate bowl.

Add dry ingredients to wet ingredients and mix thoroughly.

Stir in chocolate chips.

Drop by the heaping tablespoon onto a greased baking sheet. 

Bake at 350F for 25-30 minutes. 

Let cool on the baking sheet for a few minutes before removing. Cool completely on a wire rack.