GLUTEN-FREE CHOCOLATE CHIP COOKIES WITH GROUND OATS
I personally throw these in the freezer in a zip-top bag and make fresh cookies in small batches when the mood strikes!
Provided by Kellee D
Categories Gluten-Free Desserts
Time 4h35m
Yield 24
Number Of Ingredients 12
Steps:
- Grind oats in a small food processor until they turn into powdery flour.
- Transfer 2 1/4 cups oat flour to a medium bowl and whisk in baking soda, salt, and cinnamon.
- Beat butter, brown sugar, and white sugar in a stand mixer fitted with the paddle attachment until light and fluffy. Mix in egg, vanilla, and lemon juice until smooth. Add oat mixture and mix until combined. Stir in chocolate chips and pecans.
- Line a cookie sheet with parchment paper. Scoop tablespoons of dough onto the prepared cookie sheet. Cover and chill in the refrigerator 4 to 8 hours before baking.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
- Remove dough from the refrigerator and transfer cookies to new parchment-lined baking sheets, spacing them 2 inches apart.
- Bake in the preheated oven for 8 to 12 minutes; 8 minutes will yield a softer cookie, while 12 minutes will yield a drier cookie.
- Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 20.3 g, Cholesterol 17.9 mg, Fat 8.4 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 4 g, Sodium 80.8 mg, Sugar 12.7 g
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