Gluten Free Oatmeal Chocolate Chunk Cookies

February 3, 2012

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I have been experimenting with baking using alternative grains and flours. It’s not as challenging as I thought it would. Having the right ingredients in the pantry helps. And having the right ingredients takes planning. With the help of wonderful cooks and chefs such as; Shauna, Elana, Karina, and Helene, inspiration is all around me.

I love to bake and for me, being able to recreate a lot of our favorites is the ultimate goal. I have been cooking up a storm and I am just now understanding the difference between the starch flours, the whole grains, and the ones with proteins. I am just starting to let go of the fear and experiment. This morning I made waffles that were truly better than any waffle I have ever made. Really, I am not just saying that. So light, so airy, and so perfectly tasty.

Shauna from Gluten Free Girl has been my guru and mentor. Her all purpose flour mixes are perfectly balanced and I am always surprised with the results. I make big batches and keep them in my cupboard, stored in glass containers. I have to say, the stuff that has been coming out of my kitchen is exceptionally good. My doctor(homeopathic MD), has been trying to get me off of the white stuff since 1982. I resisted. I was afraid of failure?!? It all seemed so daunting. And it is daunting, but when you have others whom have paved the way, mastered the process, and share their stories as eloquently as they do, rather than feeling overwhelmed, I am feeling empowered and excited. I have Levi to thank for this change in our diet and this new beginning.

The first thing I made was a batch of oatmeal cookies, loaded with bittersweet chocolate chunks, dried cherries, and toasted pecans. Delish! The base for this cookie can translate to many different flavor combos. I plan on doing wonderful things with this batter. And don’t be surprised if you come to my house and see containers loaded and filled with lots and lots of cookie doughs stashed in my freezer.

Gluten Free Oatmeal Chocolate Chunk Cookies
adapted from here
yield: about 4-5 dozen

ingredients:
7.5 ounces | 220 grams | 1 1/2 cups  Shauna’s All Purpose Flour
1 ounce | 28 grams gluten free oat flour
1 1/2 ounces | 43 grams sweet rice flour
1 tsp. guar gum
1 tsp. baking soda
1 tsp. baking powder
1 tsp. Celtic sea salt
8 ounces(16 Tbsp.) unsalted butter, room temperature
7 ounces | 198 grams | 1 cup unbleached, organic white sugar or sucanat
7 ounces | 200 grams | 1 cup light brown sugar, packed
2 large eggs, room temperature
2 tsp. pure vanilla extract
9 ounces gluten free rolled oats
6 ounces bittersweet chocolate chips
5 ounces chopped pecans, toasted
4 ounces dried cherries

instructions:
• preheat oven to 350*. line rimmed baking sheets with parchment paper.
• sift the flours into a large glass bowl. add the guar gum, baking soda, baking powder, and Celtic sea salt. whisk to combine completely.
• in the work bowl of a standing mixer, fitted with the paddle attachment, cream the butter, and both sugars until light and fluffy.
• add the eggs, one at at a time. add the vanilla.
• turn the mixer on low and slowly add the dry ingredients.
• add the oats, chocolate, nuts, and dried cherries. mix until fully combined.
• using a 2 tablespoon ice cream scooper, shape the cookies and place on prepared cookie sheets. I like to bake of a dozen or two and the flash freeze the balance of the cookie dough(already scooped and shaped). once frozen, store in a freezer safe container.
• bake for 10-14 minutes, rotating pans top to bottom and back to front, half way through the baking.
• cool on wire racks and cool before removing them from the baking sheets.
• store in an air tight container for 3 days.

Shauna’s All Purpose Flour Mix

ingredients:
200 grams superfine brown rice flour
150 grams sorghum flour
50 grams potato flour
250 grams sweet rice flour
150 grams potato starch
100 grams arrowroot powder
100 grams cornstarch

instructions:
• sift all ingredients into a large bowl. whisk to combine. store in a glass container with a lid

More Gluten Free Cookies on the Web:
Chocolate Biscotti – Gluten Free Goddess
Triple Chocolate Chip Cookies = Elana’s Pantry
Hazelnut Chocolate Puddle Cookies – The Urban Baker
Scandinavian Thumbprint Cookies – The Spunky Coconut
Coconut Almond Fudge – Organic Spark

{ 16 comments… read them below or add one }

1 Allison [Girl's Guide to Social Media] February 3, 2012 at 1:40 pm

These look absolutely amazing. I just finished having lunch and would love one or two of these for dessert…I’m comin’ over, Susan!

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2 Susan February 3, 2012 at 1:41 pm

I’m home! Come on over!!!!

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3 Lucy Lean February 3, 2012 at 1:42 pm

Ever since my clean and lean start to the year I have been craving oatmeal cookies – perhaps these will fill that gap?!

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4 Susan February 5, 2012 at 8:58 pm

Lucy, I will make you some and make you a believer!

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5 aida mollenkamp February 3, 2012 at 3:30 pm

Gorgeous cookies, Susan. I’ve yet to try Shaunas flour mix but you’ve inspired me to do so!

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6 Susan February 5, 2012 at 8:58 pm

Aida, her flour mixes makes this daunting task not daunting at all! She simplifies all of it and I am having a ball with this new challenge!

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7 Marla February 3, 2012 at 9:26 pm

Great to hear you are having such positive results with the gluten free baking! Yummy cookies :)

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8 Shauna February 4, 2012 at 7:52 am

Oh goodness, these look incredible! And if I helped in any way, I’m thrilled. Your friends are very lucky.

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9 Susan February 4, 2012 at 8:01 am

Shauna, you have no idea how much you are helping. Your blog and your book have become my bible and you make it really easy to understand the difference between the plethora of flours and starches. My hopes is that I can recreate some of our old, family favorites. I am still figuring out the use of guar gum and xanthum gum. From reading many of your recipes I am noticing that you use about 1/2 – 1 teaspoon per cup. I know it all takes practice, but there is a science to it after all. And it is that science that, in my kitchen, needs tons of practice. For now, I am following your lead (made your corn dogs – but bite size so I can put in Levi’s lunch box) and they were off the hook, delish). Thanks for inspiring and being so real about it all! P.S. you and met at BHfood10 and shared a seat on the bus to the party at the cooking school. I liked you then and like you even more now! xx

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10 Shauna February 4, 2012 at 8:06 am

Well, I’m thrilled. To bits. And I have found the last year that you don’t need xanthan or guar gum at all! Email me and we’ll talk about it.

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11 HeatherChristo February 4, 2012 at 8:49 am

Awesome that you are embracing the gluten free living with such deliciousness and creativity!

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12 Susan February 5, 2012 at 8:56 pm

thanks to recipes likes yours, Heather. I love all the inspiration and so appreciate you!

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13 Liz February 4, 2012 at 10:19 pm

the cookies look so perfectly crispy and wholesome…thanks to those wonderful photos!. i love the nibbled,lone cookie shot with crumbs scattered on all sides. yum!

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14 Kim February 5, 2012 at 4:51 am

These cookies looks really perfect. Sometimes, I’m asking myself if I should go on a gluten free diet, because someone suggested it for me… And it kind of scares me… Anyway, If I do so one day, I’ll definitly try a couple of yuor recipes… No wait! I think I’m gonna try these cookies this week!

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15 sally cameron February 5, 2012 at 3:26 pm

Susan these look terrific! Light, crisp, lots of texture and love dried cherries in my cookies. Will re-post on my FB page for my readers! Very similar to how I make oatmeal cookies, nuts and all. Thanks!

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16 Susan February 5, 2012 at 8:56 pm

Sally, these truly are wonderful. So light, so tasty, and just the perfect crunch. I highly recommend these!

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