I stuck with this recipe for a long time, mostly because my husband liked it so much. Personally, I don't love oil or butter in cookies. I prefer food to be a little lighter on my stomach. So more recently, last night in fact, I broke out my recipe box and started tweaking. My cookie monster husband was not happy. The complaining began, hand waving and all, the minute I mentioned the word change. A few trial cookies later, and he grudging admitted that the (minimally changed) oil-free method was also pretty good. Since we couldn't agree on which recipe was best, I've posted both here for you to judge.
1 1/3 cups gluten free oat flour
1 2/3 cups gluten free Irish instant oats
1 teaspoon baking soda
1/2 cup brown sugar
1/2 cup dark or milk chocolate chips, any size
1/2 cup canola oil ~or~ 1 large apple, peeled, cored and diced ~or~ 1/2 cup applesauce
1/2 cup unsweetened vanilla flavored almond or soy milk
Directions:
Preheat the oven to 375ºF. Line a baking sheet with a silicone mat.
Oil Method:
In a large bowl, mix together the flour, oats, baking soda and brown sugar, gently pressing out any lumps. Stir the chocolate chips into the dry mixture. Add the oil and milk, mixing until a sticky dough forms.
Take a spoonful of dough and roll it into a ball. Place on the silicone mat about 1-inch apart and lightly flatten into a round cookie shape. Continue this process until the sheet is full. Bake for 6-7 minutes. Remove from oven and let stand for 10 minutes. With a spatula, carefully lift each cookie onto a cooling rack for an additional 20 minutes.
Oil Replacement Method:
In a large bowl, mix together the flour, oats, baking soda and brown sugar, gently pressing out any lumps. Add the chocolate chips and set aside. Using a blender, puree the diced
apple or applesauce, with the milk. Stir into the dry mixture until a sticky batter forms.
Drop spoonfuls of the dough onto the silicone mat, about 1-inch apart. Lightly flatten into a round cookie shape. Continue this process until the sheet is full. Bake for 7-8 minutes. Remove from oven and let stand for 10 minutes. With a spatula, carefully lift each cookie onto a cooling rack for an additional 20 minutes.
Tip: If the dough is too dry, add additional milk by the tablespoon. If the dough is too wet, add additional flour by the tablespoon.
Yield: Approximately 18-24 cookies