Due to health reasons, I’ve followed a gluten-free diet for nearly eight years. During this time I’ve reworked most of my favorite recipes and discovered a bunch of new ones. Although my favorite gluten-free recipes are those that never had gluten-containing grains in the first place (e.g., chili, stir-fry over rice, etc.) or that merely require a simple ingredient swap such as brown rice noodles for wheat, baking has proven to be more of a challenge.
Although an abundance of pre-packaged gluten-free baked goods are available (and gluten-free flours and mixes exist to bake your own goodies), they rarely measure up to their wheaty counterparts. In other words, gluten-free cookies are like mocktails. Not bad, but you rarely want more than one.
World’s Best Gluten-Free Chocolate Chip Cookies
Yield: makes 1 1/2 dozen cookies
WHAT YOU WILL NEED
- 2 cups cashew butter
- 1 cup sugar
- 2 tsp vanilla extract
- ¼ tsp sea salt
- 2 tsp baking soda
- 2 eggs
- 1 cup semi-sweet chocolate chips
- 1 cup shredded coconut
- ½ cup gluten free (uncooked) oatmeal
- Preheat oven to 350 degrees.
- Mix ingredients together in order given.
- Roll dough in 1½-inch balls. They will be kind of greasy, but that’s okay. It will bake out in the oven. Space them two inches apart on a lightly greased baking sheet.
- Bake for about 12-13 minutes. The cookies will puff up and just barely begin to get golden on the edges. They will look soft and a little under done, but will firm up as they cool.
Cool the cookies for a few minutes on the pan, and then transfer to a rack.