Happy Saturday! Today, for me, Saturday = cleaning the house and munching on these cookies I made last night and publicly shamed (sorry, cookies!). I take it all back — they are really yummy. And chewy. If you like chewy cookies, then you’ll probably like these. They are “healthy” — brown rice syrup replaces the refined sugar and there’s only 1 1/2 tbsp. of oil (there is a whole cup of nuts — but nuts are healthy and less processed than oil). They are also wheat- and gluten-free (I used gluten-free oat flour). Here’s the recipe I used last night:
Chewy Gluten-Free Chocolate Chip Cookies
These can also be called “hide the nuts” cookies, because there’s a whole cup of nuts in there but you’d never guess it (unless you can detect the flavor, but, as a recovering nut-phobist, it was more the texture than the flavor I disliked). Hmph. Well, if you want to sneak nuts into a cookie, for whatever reason (not to poison someone!), you can try this recipe. Like, if you want to add some protein-y goodness to your kid’s snack. I dunno!
- 1 1/2 tbsp. safflower oil (or another neutral-tasting oil)
- 1/2 cup raw almonds + 1/2 cup raw cashews (you may substitue other nuts, just make sure you have 1 cup total)
- 1/2 cup brown rice syrup (or any combination of your preferred liquid sweetener(s), just make sure you have 1/2 cup total; the brown rice syrup makes ’em extra chewy)
- 1 tsp. pure vanilla extract
- 3/4 cup oat flour (make sure to get gluten-free oat flour, if you want these to be gf)
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup rolled oats, optional (I didn’t use this time; again, make sure they are gf)
- 1/2-3/4 cup vegan chocolate chips
- Preheat oven to 350. Prepare 2 large cookie sheets with parchment paper or lightly spray with oil.
- Blend almonds and cashews in a food processor for 30 seconds. Add oil and blend for 2-3 minutes, until the mixture resembles nut butter. Transfer mixture to a large bowl.
- Add liquid sweetener(s) and vanilla extract to walnut mixture.
- Combine oat flour, baking soda, and salt in a small bowl. Add to wet ingredients and incorporate. Fold in oats, if using, and chocolate chips. (The dough will be pretty sticky, so you might need to use your hands in place of a spoon).
- Place cookie dough in 2-inch balls onto cookie sheets 2 inches apart (I lightly oil my hands first so the dough doesn’t stick). Bake each cookie sheet for 8 minutes. Let cool for five minutes and then transfer to wire rack. Store in an airtight container (in the freezer, for maximum freshness).
Yield: 1 dozen cookies
These aren’t like blow-your-mind cookies, but they are tasty, healthier than the usual cookie, and pretty darn easy to make!