Recipe: Oat & Almond Flour Chocolate Chip Cookies

I know it's been a little bit since I last blogged. But, I'm working on getting back into the routine, Lord willing. So, I thought I'd start out with a yummy new recipe that I tried.

Everything is gluten-free at our house, because there are too many with allergies to wheat. We normally use rice flour for baking. But, have been using a lot of oat flour lately due to waiting on the co-op order to arrive for the rice flour. Almond flour is another flour we keep on hand around here most of the time for my 20 year old brother who is on a mostly-grain-free diet (he was on the GAPS diet, but has started adding certain foods back in over the past couple months, since it's been a good 18 months on GAPS)

Anyways, I had some leftover Almond Flour from our New Year's party because I was unable to finish making all the cookies I was going to make for the party (due to getting sick). I also had a bag of peppermint/chocolate chips. So, I looked up almond & oat flour chocolate chip cookies. One of the recipes I found looked like it would be good and I could alter it enough to make it work with what we had in the house. The end result: The cookies turned out fabulous and the recipe is definitely a keeper!

Oat & Almond Flour Chocolate Chip Cookies
Yield: (I doubled the recipe, it made 6 1/2 dozen)
*remember there is a Printer-Friendly button on the bottom of each blog post.

Ingredients:
1 1/3 Cup Oat Flour (we make our own by grinding oatmeal in our Vita-Mix)
1 Cup Almond Flour
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Tablespoon Flax Meal
3/4 Cup Brown Sugar
1/4 Cup Water
1/3 Cup Oil
2 Tablespoons Vanilla
1 Cup Chocolate Chips

Directions:

1.  Combine all the dry ingredients & mix together.

2. Add wet ingredients (water, oil & vanilla) & mix together.



3. Add the wet ingredients to the dry ingredients and mix until all combined.

4. Add the chocolate chips and mix until well combined. I used peppermint/chocolate chips and they were AMAZING!

5. Place on cookie sheets and bake at 375 for 12-15 minutes or until the edges of the cookies are golden brown. Remove from pan, place on cooling rack and let set for 10-15 minutes.

(As a side note: These cookies are also good if you do not add any chips to them. I set aside some of the dough and added chocolate to it for O, because he cannot have the chocolate chips due to the dairy in them.)

(Original recipe was found here, but I revised a lot of it).

Enjoy!


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