Recipe Fridays: Gluten Free Oatmeal Chocolate Chunk Cookies

When Jay and Jeanette were here Mom and I made some Gluten Free Oatmeal Chocolate Chunk Cookies for dessert. I have been craving a yummy Oatmeal Chocolate Chunk Cookie, and we have found ourselves a winner.

We used all Bob's Red Mill products, but other GF flours or oats could certainly be used.

Instead of using chocolate chips, our new favorite thing in any cookie or baked good that requires chocolate chips is to use Scharffen Berger Bittersweet Fine Artisan Dark Chocolate. It comes in a big bar. It makes the cookies less sweet than using traditional chocolate chips and the high quality of the chocolate brings the cookies up a notch as well. I love to pound the chocolate into chunks--very therapeutic! We put the chocolate in a quart-sized Ziploc bag and use the side of a meat tenderizer to create the chocolate chunks.

I have always loved baking, and it's such a joy to be able to do this activity with Mom again. We have  fallen easily back into our old rhythm of Mom using the mixer, getting out the bowls, ingredients and measuring devices while I read the directions, measure the ingredients, and put the dough on the pans. I love the feel of the dough between my fingers, rolling it, and placing it on the cookie sheets. Mom doesn't enjoy this part at all, and prefers the mixing and getting out the ingredients. So it works
out perfectly!

Enjoy!

Blessings,

Emily

Gluten Free Oatmeal Chocolate Chunk Cookies 

1 1/2 cups GF All Purpose Baking Flour

1 tsp Xanthan Gum

2 large eggs

1/2 tsp Sea Salt

1 tsp Baking Soda

1 tsp Vanilla Extract

1/2 cup Sugar

1 cup Brown Sugar

1 cup Unsalted Butter (softened)

3 cups Gluten Free Rolled Oats

1 Cup Chocolate Chips


Directions:  Preheat oven to 350 degrees. Beat butter and sugars together until smooth. Add vanilla and eggs; beat well. In a separate bowl, blend flour, baking soda, salt and Xanthan Gum. Stir flour blend into wet ingredients. Add oats and chocolate chips and mix well. Drop rounded tablespoons of dough onto un-greased cookie sheet. Bake for 10-12 minutes, or until golden brown. Cool one minute then transfer to wire rack. Makes about 4 dozen cookies.

Note: Recipe was adapted from  this recipe on the Bob's Red Mill site.