Coooooookies! Yes, everyone needs cookies. If you have a sensitive system that can't handle gluten, I'm assuming you have difficulty tracking down tasty treats you can stomach. Well, these babies are yours!
You can also share these with your nearest and dearest, but that's up to you. Maybe they can have the crumbs?
These are soft and chunky, with a nice bite to them with the oatmeal. However, despite the oats, these are not a breakfast cookie. I mean, they're not terribly bad for you, but they are a cookie's cookie, complete with sugar, butter and chocolate.
I think your belly would love the addition of these cookies. It would warmly welcome them, I'm sure.
Chocolate Chip Oatmeal Cookies
adapted from Espresso and Cream
Makes 16 cookies
1/4 cup butter, softened
1/4 cup white sugar
1 egg, at room temperature
1 t vanilla
1/2 t baking soda
1/4 t salt
1/2 cup almond flour
1/2 cup sweet rice flour
1/2 cup oats (make sure they're certified gluten-free)
1/2 cup chocolate chips
1. Preheat your oven to 350 degrees and line a baking sheet with s silpat or grease it up
2. In a medium bowl, beat together the sugar and butter.
3. Beat in the egg until incorporated.
4. Beat in the vanilla, baking soda, and salt.
5. Mix the flours and oats together in a small bowl; add to the liquid mixture with the chocolate chips and stir it all togethe.
6. Drop dough in tablespoons on the cookie sheet and bake until browned, about 8 minutes.
7. Cool on wire rack.