Skip the butter, use canola oil instead! These cookies are delicious and a healthier version without the extra fat and cholesterol you would get from butter. This easy one bowl recipe is a great hit! Makes about 16-20
gluten free cookies. Make it vegan too, by using 1 flax egg.
Enjoy!
INGREDIENTS:
1 beaten egg (or 1 flax egg) *
1/3 cup canola oil
1 tsp vanilla extract
1/3 cup granulated white sugar
1/3 cup light brown sugar
2 cups oat flour (grind up your own with oatmeal in a food processor)
1/4 tsp fresh baking soda
1/4 tsp baking powder
1/4 tsp salt
1 Tbsp corn starch
1 cup chocolate chips
DIRECTIONS:
PREHEAT oven to 350°
In a large bowl, beat the egg, * or use 1 flax egg (1 Tbsp flaxmeal & 3 Tbsp water, using a fork to mix together and refrigerate 15 minutes), then add the canola and vanilla, mix well. Now add in the sugars and combine to a smooth consistency.
Gradually add in the oat flour, continuously mixing. Now add in the baking soda, powder, corn starch, and salt. Add in chocolate chips and combine well with the cookie dough.
Place the single bowl in the freezer for 3 to 5 minutes. This creates an easier way to handle the dough with a 1 Tbsp cookie dough scoop.
Remove dough from freezer and form "dough balls" using a scoop or Tbsp measure. Place 2 inches apart on a parchment paper-lined cookie sheet(s). Do NOT flatten.
Bake for 10-14 minutes when lightly golden. Carefully remove from the oven and allow cookies to cool for 5 minutes on the pan. Move them to a wire rack with a spatula to cool completely.
Store on a covered plate or cookie jar.