These chocolate chip cookies are gluten free and made with wholesome ingredients. To replace the flour, I added almond flour, oatmeal flour and gluten free flour in equal quantities. They are nutty, slightly chewy and delicious. The brown sugar adds a deep caramel flavor, while coconut oil gives them a light richness. The addition of walnuts/pecans adds crunch and the vanilla brings the warm aroma. These cookies with milk is always a favorite breakfast in our home thats both indulgent and gluten-free!
Procedure
- Start by preparing your ingredients. Make sure the eggs are at room temperature and coconut oil is melted and at room temperature.
- Blend the oatmeal in a blender until you get a fine powder.
- Preheat the oven to 350 degrees.
- In a mixing bowl add all the dry ingredients-the almond flour, oatmeal flour and gluten free flour, baking soda and brown sugar, flax powder and a pinch of salt. Mix well.
- Then add in your eggs , vanilla extract and coconut oil and mix everything together until well combined.
- If the dough is too dry add 2-3 tbsp hot water.
- Mix the chocolate chips, walnuts/ pecans and shape them into cookies.
- Transfer them into a greased baking tray and bake for 10-12 minutes.
- Cool them on a wire rack completely and store in an airtight container.
- Enjoy these cookies with warm milk.
Ingredients
- Gluten free flour 1 cup
- Almond flour 1 cup
- Oatmeal flour 1 cup
- Flax powder 2 tbsp
- Coconut oil 1 cup
- Brown sugar 1 cup
- Eggs 2 large
- Vanilla extract 1 tbsp
- Baking soda 1 tsp
- Salt 1/2 tsp
- Dark chocolate chips 1 cup
- Walnuts/ Pecans 1 cup
- water 2 -3 tbsp if required
Deliciously Simple Recipes 
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