Gluten-Free, Dairy-Free Slice-n-Bake Oatmeal Chocolate Chip Cookies
I have a confession to make: There’s no sweet that satisfies me—or my kids—more than a cookie. I think it’s also safe to say that if a cookie has chocolate in it, even better. And while it’s not all that time-consuming to make cookie dough from scratch, I was no stranger to grabbing my share of cookie dough logs from the refrigerated section of my supermarket—that is, until Isaiah was diagnosed with gluten and dairy intolerance. In that instant, my convenient life practically disappeared.
But, I now realize that there was so much more than gluten and dairy in those cookie dough logs. Recently, when I was in San Francisco, my friend said it best: “We know what’s not in gluten-free food, but the real question is, ‘What is?’ ” I’m still processing what this means to me and my family.
This recipe for homemade cookie dough makes baking cookies anytime a cinch again. I hope you’ll love them as much as we do. Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get baking,
Makes: Twenty 3½-inch cookies
1 cup Silvana’s Kitchen Gluten-Free All-Purpose Flour
1 cup gluten-free old-fashioned oats
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup unsalted butter or shortening, at room temperature
½ cup packed brown sugar
¼ cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
½ cup chopped walnuts, optional
1. Preheat the oven to 350º. Line two baking sheets with parchment paper. In a small bowl, whisk together the flour, oats, baking power, baking soda and salt.
2. In a large bowl and using a fork, cream together the butter, brown sugar and granulated sugar. Beat in the egg and vanilla. Gradually mix in the flour mixture; stir in the chocolate chips and walnuts, if using.
3. Form the dough into a log and wrap tightly in plastic wrap (if the dough is too soft to handle, refrigerate for about 30 minutes before shaping). Refrigerate until firm, about 1 hour, then slice into
½-inch rounds. Place 8 dough slices about 2 inches apart onto the prepared baking sheets. Bake until golden at the edges, about 12 minutes.
"Just made your breakfast banana crepes in Cooking for Isaiah. AWESOME! Now I'm addicted to them and had to try the corn crepes as well. I'm thinking of using them for enchiladas. You make seriously good food. Thanks!" —Michelle D.