To workout, or to make chocolate chip cookies? It’s a no brainer. I now have a belly ache of regret…and it’s not from doing an ab workout. I don’t really regret it. They are delicious but eating more than 1 cookie always gives me a belly ache. I had 2 plus some generous spoonfuls of cookie dough. Oh, and these aren’t “clean eating,” hehe, there is real sugar in them (gasp!). Sometimes ya gotta have the real thing! I did use coconut oil instead of butter and cut down the sugar content while using coconut sugar. Here’s my helper, who loves getting his picture taken:
Oatmeal chocolate chip cookies (can be made gluten free or regular):
3/4 c coconut oil, melted 30 seconds
3/4 c coconut sugar
1 tsp vanilla extract
2 1/4 c gluten free flour mix (I used Pillsbury – xantham gum already added in -if you use a GF flour without xantham gum add in 1 tsp)
1/2 tsp salt
1/2 tsp baking soda
1 3/4 c gluten free or regular rolled oats
1/2 – 1 cup gf mini chocolate chips (add 1/2 c first to your liking. I added 1 1/4 c to mine and it was way too crumbly with chocolate chips).
This would also be really good with 1/2 c chocolate chips and 1/2 c pecans!!
Preheat oven to 350.
Add flour, salt and baking soda to bowl and combine.
Cream oil and sugars together with mixer. Add one egg at a time to the oil sugar mixture and mix well. Add vanilla and stir until blended.
Pour dry mixture into wet mixture, 1/3 at a time, combine well.
Add oats and mix, then add chocolate chips and combine.
Shape about 2 TBsp of dough into a ball on ungreased non stick cookie sheet and press down with a fork or by hand. Bake for 11-13 minutes. Allow to cool for approximately 5-10 minutes prior to eating. I usually move my cookies over to a wax paper cooling station on my counter (if very hot put a dish towel under the wax paper).
This made about 30 cookies for me! They are pretty delicious. Enjoy, gluten free folks!