About seven years ago, we experienced whole wheat overload in my household. I had struggled earlier in my life with wheat sensitivity, and my husband was showing signs of it as well. I started playing around with oat flour to give our digestive systems a break. It baked a little softer than all-purpose wheat flour, but overall seemed like a pretty good substitute. I also swapped canola oil for butter and left out the classic pinch of salt. I very much wanted to test out my new "healthy" chocolate oatmeal cookie to see if anyone would notice the changes. One night, I had the opportunity when my husband and I were invited to a local baseball game. Some of our friends were playing, while the rest of us chatted in the stands. It was cold, so we all huddled together trying to steal blankets from those few who had thought to bring them. About midway through the game, I passed around an extra large Chinese takeout box full of my freshly baked cookies. The guys in our group dived in by the handful and in record time, the empty box landed back in my lap. Success!
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.
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.
Ingredients:
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
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
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