[pinit] Gluten free flourless cookies have taken up permanent residence in both my refrigerator and my freezer. Not to mention—my mouth. I’m completely smitten. And FYI when I say flourless … more
Gluten free flourless cookies have taken up permanent residence in both my refrigerator and my freezer. Not to mention—my mouth. I’m completely smitten. And FYI when I say flourless cookies, I mean no flour (for reference & proof, please see these flourless chocolate chocolate chip cookies and these flourless peanut butter chocolate chip cookies). Since baking gluten free means using all sorts of grains and starches ground into some sort of flour (is almond flour even really flour? meh. it’s lovely, but not really flour), I imposed strict rules. On myself of course. I did NOT even grind gluten free rolled oats into flour. I’m no cheater. But if you’re looking for traditional gluten free oatmeal chocolate chip cookies, mind you, you better believe I’ve got those. I’m not done with gluten free flours. I just … am abstaining for a minute.
Due respect to the other flourless cookies, these are my faves. They’re chewy (oh how I love rolled oats) and the eggs hold them together like nobody’s business. So it’s not like you can’t hold them between, say, just a few fingers (in case you wanted to snap a photo not that you do that I’m sure you just eat your food like a normal person).
They look nearly the same raw as they do baked, which makes baking them just right a bit of a challenge (that just right there above is what they look like before). Really what you’re doing is getting the eggs to bake and then allowing them to set. They do brown on the bottom, but they’re quite fragile before they cool and set. You have to judge their doneness by a faint browning on the edges and on top. In other words, you have to use an oven thermometer (350°F!) and you can’t take a phone call unless it’s from me and I’m talking you through these very cookies. Attention must be paid!
But just look at those gorgeous gluten free cookies. Look Mom! No flour! Not a speck. And honestly? They’re healthy and you know it.
5 tablespoons (70 g) unsalted butter, melted and cooled
3/4 cup (164 g) packed light brown sugar (or 1/2 cup (80 g) coconut palm sugar)
1/4 teaspoon kosher salt
2 eggs (120 g, out of shell) at room temperature, beaten
2 cups (200 g) gluten free old fashioned rolled oats
5 ounces dark chocolate chips
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the butter, sugar and salt, and mix vigorously to combine well. Add the eggs, and mix again to combine well. Add the oats and mix to combine. The dough will be relatively thick but soft. Add the chocolate chips, and mix until they are evenly distributed throughout the batter.
Drop the dough by rounded tablespoonful on the prepared baking sheet, each about 1 1/2 inches apart from the next cookie. Place the baking sheet in the freezer to chill for 5 minutes, and then place the cookies in the center of the preheated oven. Bake until lightly browned on the underside and mostly set (about 12 minutes). The cookies do not change a lot in appearance during baking, except on the underside. Remove from the oven and allow to sit on the baking sheet until set (at least 10 minutes). If you attempt to move the cookies before they are set, they won’t hold together well.
P.S. If you haven’t yet, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy! You won’t believe how easy gluten-free can be (quick, too). Oh, and fabulous!