Today's wheat free treat is a Chocolate Chip Cookie that holds up to the chocolate chip cookies of old. These even gives nestle tollhouse a run for its money! No really!
The original recipe is from Pampered Chef's Gluten Free cook book. Haven't seen it? You should really check it out and it's only $8! Such a good deal. But I digress!
The result? The perfect Oat Flour Chocolate Chip Cookie! No like really. I've eaten three.
Yields 36 regular sized cookies
3 cups Oat Flour
3 tsp xanthan gum
2 tsp baking soda
1/2 tsp salt
Mix together and set aside.
1 1/3 cups of packed brown sugar
1 cup of butter (two sticks)
Cream together in a large mixing bowl with hand mixer.
More wet ingredients:
2 tsps of Vanilla
Add eggs and vanilla with hand mixer and blend well. Now add dry mix to bowl and beat until the dough looks like your joe average cookie dough!
Now add in one WHOLE package of semi sweet morsels and stir with bamboo/wooden spoon. Stir until combined.
Parchment line your cookie sheets (Makes for easier clean-up) and I used the pampered chef medium scoop (2 tablespoons worth scoop) to make perfect rounded balls. I love my scoops!
Place in preheated oven at 350 for 14 minutes. Allow to cool at least 10 minutes before you move them. This was the tip from the original recipe and since I know GF recipes can be tricky (because they don't bind well) I wanted to make sure I obeyed! But after waiting, I believe this cookie could have been moved a lot earlier and cooled on the wire rack. But it didn't change the cookie process.
(For those asking, I'm not a Pampered Chef consultant, nor have I ever been one. But everything I use in my kitchen is Pampered Chef. So when I refer to a product, I will try to use a link to help you purchase. The products used in this recipe are as follows: Stainless Mixing Bowls, Medium Scoop, Easy Read Measuring cups, Bamboo Spoons, Adjustable Measuring Spoons, Large Sheet Pans, and Stackable Cooling Rack. )