This is a recipe shared by a client of mine, Carolanne Roberto. Carolanne is an amazing and creative cook who is always experimenting with new modifications of her favorite recipes. Who does not like chocolate chip cookies this time of year? If you are looking for a wheat free alternative to your favorite chocolate treat, give these a try and post a big “Thank You” to Carolanne after you enjoy them ! If you have a recipe you would like to share, please send it my way.
Wheat Free Chocolate Chip Cookies
(I adapted the Nestle Toll House Classic recipe)
• 2 1/4 cups oat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• ½ to ¾ cup oats (not the quick oats) *start by adding ½ cup and add if needed for consistency
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 bag Ghirardelli dark chocolate/65% cacao chips
• 1 cup chopped walnuts
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto PARCHMENT paper. Because they are gluten-free, they will melt and get quite large. Once cooled, they are thin and crispy.
BAKE for 9 to 11 minutes or until golden brown. Cool on counter top for 5 minutes….then remove to wire racks to cool completely.