- 1 cup (16 tablespoons) unsalted butter substitute, at room temperature
- 1/2 cup light or dark brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 3/4 cup gluten free baking mix (Like Pillsbury)
- 1/4 cup of coconut flour
- 1/2 cup quick cooking oatmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon xanthum gum (if your mix does not contain it)
- 1/2 teaspoon salt
- 1 cup chocolate chips
- Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with oil
- Beat together the butter and sugars until smooth.
- Add the egg and vanilla, beating to combine.
- Mix the flour, oats, baking powder, baking soda, xanthan gum, and salt in a bowl.
- Add to the dry mixture in the creamed “butter” a little at a time.
- Mix until everything is combined and a wet dough forms
- Stir in the chocolate chips.
- Scoop teaspoonful of cookie batter onto the prepared baking sheets.
- Bake the cookies for 10 to 12 minutes.
- Remove the cookies from the oven and transfer to cooling racks.
YIELD: 2 dozen cookies
The texture of gluten free baking flours varies substantially. I do use Pilsbury GF in this recipe. Always watch your consistency. if it looks too dry add a little almond milk so that your cookies are not too crumbly.