RECIPES#9

BARB'S CHOCOLATE CHIP COOKIES - Gluten Free
Updated December 2012

This recipe is one that I have just recently developed to accomodate my gluten sensitive friends and many at my church. They are made with oatmeal flour instead of wheat. They are completely wheat free. Hope you enjoy them.

These instructions must be followed in the exact order to insure success.

Preheat oven to 350 F. I use the same temp for convection or conventional oven, but the time is just slightly longer with a conventional oven. If you are using a conventional oven, be sure that you place your cookies on the center rack. It is advisable to do a test cookie the first time you make these to get the cooking time exactly right to allow for differences in ovens. All ovens will vary some, so you may want to check the temp on your oven with a thermometer. I am very fortunate to have a brand new convection oven and the results are superb.

Ingredients must be added in the order specified.

In one container mix together:

2 3/4 cups Bob's Red Mill* Oat Flour or other pure oat flour. May also use Bob's Red Mill* Millet flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt

In separate container mix together:

1 Tablespoon vanilla flavoring
2 large eggs

In separate container mix together:

2 cups semi-sweet choc chips
2 cups chopped walnuts (pecans can also be used)
(If you don't care for nuts, you may double the amount of chocolate chips)

In large mixing bowl:

1 cup butter or Coconut Oil (Yum!) (your results won't be the same with substitutes).
1/2 cup granulated sugar
3/4 cup packed dark brown sugar

Cream butter and sugars together with an electric mixer at high speed until light and fluffy.

Add vanilla and egg, beat together well at high speed, until nice and fluffy.

Add chips and nuts. Mix together with a wooden spoon until evenly mixed together.

Sift in the flour mixture and mix together well with a wooden spoon. Dough should stick together. If dough too wet, add a little more oat flour, a tablespoon at a time.

Take a teaspoon (or cookie baller) of dough (one inch wide) on to a cookie sheet lined with parchment paper, (you will be glad you did). This dough is too fragile for grandma size cookies. Leave enough space between to allow for spreading, at least 2 inches apart on parchment paper on cookie sheet. They will spread in the oven.

Bake in oven 8-10 minutes until only slightly brown on the edges, and the center doesn't look wet. They will be very soft and moist at this stage. Place on cooling rack when set enough to move without breaking. These cookies are very fragile, so handle gently, and be sure to allow for cooling before attempting to handle. Check the bottom of your test cookie and the bottoms should be only light brown. When the cookies come out of the oven, you may be tempted to think they are not done, but they are, if they are brown on the edges and the center is no longer shiny wet, they should be done. They continue to cook some after removing from the oven.If the bottoms are dark brown, they are over done.

I specify Bob's Red Mill flours because they are all GMO free grains.

Now grab yourself a jug of ice cold milk and enjoy.

This recipe will make approximately 3 dozen cookies.

This dough can also be mixed one day, and placed in a tightly covered container and refrigerated and then baked another day.