Tag Archives: gluten free baking no gums

Gluten Free Chocolate Chip Cookie Recipe (oat flour)

Gluten Free Chocolate Chip CookieMy oat flour obsession continues! I’ve been testing gluten free versions of favorite baked goods- everything from banana bread muffins to peanut butter cookies. Gluten free oat flour has been my flour of choice because it’s readily available, moderately priced and can be used alone or in combination with other gluten free flours. Oat flour has a mild, nutty flavor and a smooth, fine grind. It’s not gritty like some gluten free flours. The fine texture of the flour is one reason it works so well in cookies, especially these chocolate chip cookies.Gluten Free Allergy Friendly Cookie IngredientsTo make these gluten free chocolate chip cookies, I started with a few of my favorite products. The gluten free oat flour I used is from Bob’s Red Mill. (Not all oat flour is gluten free, so be sure to read the label if you are baking gluten free.) I used organic virgin coconut oil, which results in a cookie with a mild coconut flavor. If you don’t want your cookies to have a coconut flavor, use neutral-flavored refined coconut oil. For the chocolate chips, I used Enjoy Life dark chocolate chips. If you need allergy friendly products, Enjoy Life has an extensive range.Gluten Free Chocolate Chip Cookies
Gluten Free Chocolate Chip Cookie Recipe (oat flour)
1/2 cup melted coconut oil, virgin or refined
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon kosher salt or fine sea salt
1 large egg
1/2 teaspoon pure vanilla
1 3/4 cups gluten free oat flour
1 cup gluten free dark chocolate chips

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a large mixing bowl beat coconut oil, granulated sugar, brown sugar, baking soda and salt with an electric mixer until well mixed. Beat in the egg and vanilla until combined. Beat in the oat flour. Stir in the chocolate chips.Gluten Free Chocolate Chip Cookie DoughUse a small cookie scoop or a rounded measuring tablespoon to drop cookie dough mounds 2 inches apart on parchment paper lined cookie sheet. Bake for 8 to 11 minutes or until cookies are light brown. Let cookies cool completely on cookie sheet. (Cookies are fragile when warm, so be sure to cool them on the baking sheet.)

Makes about 30 cookies

Tips:
-Don’t crowd the cookie sheet. I bake 12 cookies on a large cookie sheet.
-Be sure to let the baked cookies cool completely on the pan or they will crumble.
-To measure the oat flour, stir to break up any lumps and then heavily spoon and mound the flour into a measuring cup and use the back of a knife to level off the top.
-For gluten free cookies, be sure to use oat flour that is gluten free such as Bob’s Red Mill. (Not all oat flour is gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

Oat Flour Chocolate Chip Cookies
More Oat Flour Recipes:
Gluten Free Chocolate Banana Muffin
Oat Flour Peanut Butter Cookies

Gluten Free Chocolate Banana Muffin Recipe

Gluten Free Banana MuffinsThere are many reasons to like these Gluten Free Chocolate Banana Muffins, but I’m going to share my top three:
-No weird ingredients! That’s right, gluten free baking without added gums. The banana and eggs hold the muffins together beautifully.
-Only one flour is used in the recipe- gluten free oat flour. (I know you’ve seen gluten free recipes that call for 5 different types of flour. Forget that. Simplicity wins out!) Oat flour has a subtle nutty flavor and makes these muffins moist and hearty. They’re dense in a good way, not a hockey puck way.
-Double chocolate flavor from the addition of natural cocoa powder and cacao nibs. (Chocolate always makes my top three. Always.)Chocolate Banana Muffins

Gluten Free Chocolate Banana Muffin Recipe
1 1/2 cups gluten free oat flour (I used Bob’s Red Mill)
1/3 cup natural cocoa powder
1 teaspoon baking powder
1/2 teaspoon fine sea salt or kosher salt
1/4 teaspoon baking soda
2 large eggs, lightly beaten
1/3 cup melted virgin coconut oil
1/3 cup pure maple syrup
1 cup well mashed ripe banana
1/2 teaspoon pure vanilla
2 tablespoons cacao nibs

Preheat oven to 350 degrees F. Line 12 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners.

In a large bowl mix oat flour, cocoa powder, baking powder, salt and baking soda. Set aside.Cocoa Muffin IngredientsIn a medium bowl mix eggs, coconut oil, maple syrup, banana and vanilla until well blended. Add to oat flour mixture, stirring until well combined. Stir in cacao nibs.Chocolate Muffin BatterDivide batter among muffin cups. Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Ovens vary, so adjust bake time as needed. Cool in pan 10 minutes. Transfer to a wire cooling rack. These muffins can be served warm or completely cooled.

Makes 12 muffins

Tip: The muffins can be made gluten free by using oat flour that is gluten free such as Bob’s Red Mill. (Not all oat flour is gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

More gluten free baking recipes:
Gluten Free Banana Chocolate Chip Muffins
Gluten Free Pumpkin Chocolate Chip Muffins
Gluten Free Blueberry Muffins
Gluten Free Pumpkin Bread
Oat Flour Peanut Butter Cookies