This is the perfect cookie – a crunchy edge and a chewy center. If you are unable to eat oats, use the same amount of quinoa flakes instead. Unsweetened carob chips are my go-to as a refined sugar-free chocolate substitute. If you can’t find them or would rather use chocolate, try bittersweet chocolate chips, as they contain less sugar.
- 1/2 cup coconut oil or butter
- 1 cup coconut palm sugar
- 2 large eggs, preferably organic, at room temperature
- 2 teaspoons sugar-free vanilla extract
- 1 1/4 cups Amy’s Basic Flour Blend (See below)
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher or sea salt
- 1 cup gluten-free rolled oats
- 1 cup chocolate or unsweetened carob chips
- Amy’s Basic Flour Blend
- 1 cup sorghum flour
- 1 cup garbanzo-fava bean flour
- 1/2 cup potato starch
- 1/3 cup tapioca starch
Amy’s Basic Flour Blend
- Mix well; store in an airtight container in the refrigerator.
Sugar-Free Oatmeal Chocolate Chip Cookies
- Beat the coconut oil and the coconut palm sugar together for 5 minutes, until the sugar is the consistency of wet sand. Beat in the eggs one at a time. Add the vanilla extract.
- In a medium bowl, whisk together the flour blend, baking powder, xanthan gum, baking soda and salt. Add the flour mixture to the sugar mixture in one addition and mix until combined. Mix in the oats, then mix in the chocolate or carob chips just until incorporated.
- 3. Chill the dough for 30 minutes or until stiff. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Drop the chilled dough onto the baking sheets by the tablespoon, leaving 2 inches between cookies as they will spread in the oven. Roll the dough into balls, then flatten with the palm of your hand. If the dough sticks to your hands, wet them lightly.
- Bake the cookies for 13 to 15 minutes, until the edges just begin to brown. Let cool on the baking sheet for 5 minutes, until the cookies have set. Transfer to a wire rack to cool completely. Store at room temperature in an airtight container for a week or wrap the cookies in plastic, place them in a freezer-proof bag, and freeze for up to two months.