Everyone deserves a treat. Everyone. Every once in awhile. Lately, these cookies have been my go to treat! Thanks to my talented mother-in-law for the original recipe, and for her allowing me to slice and dice it into another of my GF/DF creations!
Here’s what you’ll need:
1 1/4 cup – Vegan Butter (Earth Balance Sou free is my favorite – Get It Here)
3/4 cup – Organic Brown Sugar
1/2 cup – Organic Granulated Sugar
1 tsp – Vanilla
1 1/2 cup – Gluten Free Flour (Gluten Free Mama Almond Blend – perfection! – Get It Here)
2 tsp – Xanthun Gum (Bob’s Red Mill – Get It Here)
1 tsp – Baking Soda
1 tsp – Salt
3 cup – Gluten Free Rolled Oats (Get It Here)
12 oz – Ghirardelli Dark Chocolate Chips (They are dairy free! – Get Them Here)
Preheat your oven to 375. Combine the gluten free flour, xanthan gum, baking soda and salt in a bowl. Set aside. Cream vegan butter, brown sugar and granulated sugar in mixing bowl. Add vanilla and egg. Spoon in flour mixture until combined. Mix in oats one cup at a time. Stir in chocolate chips.
Spoon balls of dough, approximately 1 inch, onto a baking sheet. Leave 2-3 inches between cookies. Want to make it easy on yourself? Use one of these handy scoops (Get It Here). Bake for 10 minutes. After 5 minutes, move cookies to cooling rack to cool completely.
Now, if you’d prefer fresh cookies all the time, but don’t want to make a full batch each time you have a cookie craving, try freezing the dough! Scoop dough onto a cookie sheet and freeze for 6 hours. Move frozen cookie dough balls to an airtight container and leave in the freezer. Each time you want a cookie, bake a frozen dough ball for 12 minutes. I suggest using a toaster oven if you have one to save on energy!