Description
Here is a yummy gluten free cookie that has been a hit with family and friends. You will enjoy this even if you are not on a gluten free diet. They are a nice big cookie too! Smiles, pam 🙂
Ingredients
- Brown Rice Flour
- Gluten-free Oats
- Avocados
- Baking Soda
- Gluten Free Baking Powder
- Sea Salt
- Extra Finely Granulated Sugar
- Light Brown Sugar
- Egg
- Vanilla Extract
- Semi-sweet Chocolate Chips
- Almond Milk
Instructions
- Preheat oven to 325 degrees
- Line 2 cookie sheets with parchment paper and set aside
- In a large mixing bowl, combine the flour, oats, baking soda, baking powder and salt
- Whisk well to loosen up any clumps
- Set aside for a minute
- In another mixing bowl, combine the oil with the sugars and mix with an electric mixer until creamy
- About a minute
- Slowly add the egg and vanilla extract
- Pour the wet ingredients into the dry ingredients and mix again with the electric mixer
- You should have a thick batter
- Fold in chocolate chips
- If you need to, add a tablespoon at a time of almond milk to make a nice texture for scooping into balls
- Place in fridge for about 10 minutes
- Take out of the fridge and with a small cookie scooper, make 12 mounds on each cookie sheet
- With wet fingers, press down slightly
- The cookies will spread out
- Bake one cookie sheet at a time for about 8 to 12 minutes
- After 5 minutes, rotate the pan around
- When the cookies seem lightly golden, take out and let rest on a wire rack until cool
- Then repeat with the other cookie sheet
- The cookies will remain soft on the inside and crispy on the outside
- A sure winner!
- Makes 24 large cookies