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.
Until now. I discovered this recipe for gluten-free chocolate chip cookies a while back and adjusted it to fit my family’s tastes. It contains no flour at all. Never had it, never will. And it is the bomb! I’ve brought dozens of these cookies to social events and people gobble them up, never knowing they are gluten-free. In fact, these cookies are better than any I’ve ever had, including the traditional flour-based Toll House cookies I grew up on. Enjoy!
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
INSTRUCTIONS
- 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.
Leah Darling 