Just Baking

Just when I had tackled, no make that mastered, dairy-free cookies, a new dietary challenge was thrown into the mix - wheat-free.  Today, I made my first attempt at recreating my favorite oatmeal chocolate chip cookies sans wheat and milk of any kind.  Though I still consider the recipe a work in progress, the initial trial passed the husband test. 

These may not be considered 100% gluten-free by some, as they do contain oats.  However, it seems there are “safe” oats available for those with Celiac Disease.  Mike Eberhart addresses this issue very well on his Gluten-Free Blog. 

If you are unable to find oat flour, just grind up oats in the blender, food processor, or spice grinder.  I use homemade oat flour more often than not. The brown rice flour in this recipe helps to lighten the texture, as oat flour can be a bit heavy.  White rice flour may be a suitable alternative if brown rice flour is unavailable. 

I always make cookies in half batches, so you can easily double this for a full batch.  I was able to make about 18 two-inch cookies with the recipe as written.  For cookies everday, refrigerate and bake up 6 per day.  The dough becomes firm and easy to shape once refrigerated. 

Keep in mind, cookie dough made with oil must be thicker than cookie dough made with butter.  Less oil must be used to prevent the cookies from becoming greasy.   Not a bad thing from a fat/calories perspective!  If you find that your cookies are spreading a bit too thin, or are a bit greasy, just add a bit more flour before baking the second sheet. 

Wheat-Free Oatmeal Chocolate Chip Cookies

• 3/4 cup oat flour
• 1/2 cup brown rice flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/2 teaspoon real vanilla extract
• 4 to 5 Tablespoons of oil (I used extra-light olive oil, not extra-virgin, though any vegetable oil should work well)
• 1 large egg
• 1/4 cup shredded coconut
• 3/4 cup oats
• non-dairy chocolate chips (I used Trader Joe’s Semi-Sweet Chocolate Chips)

Combine the oat flour, brown rice flour, baking soda, and salt in a small bowl.   In a medium bowl, blend the sugars, vanilla, and oil.  Beat in the egg.  Slowly add the flour mixture until well combined.  Stir in the shredded coconut, oats, and as many chocolate chips as you would like.  Bake at 350º for 8 to 10 minutes.