I processed my chocolate chips so that they were in smaller pieces- totally not necessary. I also made these in a larger size cookie than I usually do, I mean seriously, let’s just get real….makes it easier than having to get up go back and back and back for another cookie…am I right?
Gluten Free Oatmeal Raisin Chocolate Chip Cookies 2015
makes 12 large cookies or 24 small
1c all purpose GF flour
3/4 rolled oats- to be buzzed
3/4 rolled oats
1/2c chocolate chips
1/2t baking powder
1/2t baking soda
1/2c +2T maple syrup
1/4c +2T coconut oil, melted, cooled
Preheat oven to 350º
Process the oats in a food processor until they are the consistency of coarse flour.
In a small bowl, mix all of the wet ingredients together, maple syrup, coconut oil, and vanilla.
In a separate, larger bowl, place all of the dry ingredients; rolled oats, buzzed oats, raisins, and the chocolate chips. In the same bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Sifting isn’t absolutely necessary but it insures there won’t be clumps of flour or worse, chunks of salt, in the batter.
Pour the wet ingredients into the dry and with a spatula mix until everything is well incorporated.
Using a 2-ounce ice cream scoop or two spoons, scoop out a generous heaping tablespoon of batter onto a parchment or silpat lined baking sheet. Scoop or spoon out onto baking sheet with space in between. Gently flatten out each cookie with the bottom of a dry measure or glass.
Bake for 10 minutes. Turn the pan (s) and continue to bake for another 6 minutes or until crisped around the edges. Let cool for at 2-3 minutes on the pan and then remove them to a cooling rack.
Store in an airtight container in the fridge.
They are delicious both cold and room temperature,