So I came across this awesome gluten free blog called Cake and Commerce. This East coaster works in the commercial food industry and specializes in foods for gluten intolerant people. She happens to also appreciate whole unprocessed foods so I think I’ll be following her blog in the future. She had a recipe that looked incredible for gluten free chocolate oatmeal cookies and I needed to try it TONIGHT. I must say that the results were phenomenal and I feel like they’re one of the best cookies I’ve ever made, gluten free or not. I changed the recipe a little bit to reduce the sugar content and also because I have a 1 kg bar of chocolate that is a bitch to chop up so I also reduced the chocolate content. Feel free to make them more chocolate-y. Try this out and let me know what you think!
2 sticks organic butter
5 oz chopped 70% dark chocolate
2-3 oz additional chopped 70% dark chocolate or as many Dagoba chocodrops as you want
1/2 to 3/4 c organic coconut sugar (I get this from Figueroa Produce on Fig and York)
2 pastured eggs, room temperature
1 T vanilla extract
3 c organic rolled oats
2/3 c organic coconut flour (also available at Figueroa Produce)
2/3 c unsweetened organic shredded coconut flakes
1 t agar agar (found in Japanese or macrobiotic section of health food store)
1/2 t baking soda
1 t fine sea salt
Preheat oven to 350 degrees.
Melt 5 oz chocolate with 1 stick butter then remove from heat to cool off.
In a stand mixer, cream other stick of butter with sugar until light and creamy.
Add 1 egg at a time until well combined. Incorporate vanilla.
Add chocolate-butter mixture. Wait, before you add it you have to try it. Okay, now you can add it in. Mix for 10 seconds, scrape down then mix again for 10 seconds. Not sure why the 10 second increments but it seemed pretty specific so I didn’t sway from this.
In a separate bowl, combine all other dry ingredients except for the additional chocolate.
Turn mixer down to low and add dry ingredients until everything just comes together. Scrape down as needed. Add additional chocolate, turn quickly to medium to incorporate then shut off.
I used a small ice cream scooper to portion my cookies but you can eyeball it if you’d like. Just try to make them relatively equal in volume for even baking. Put on cookie sheet with Silpat, sprinkle with a little sea salt if desired (the blog recommends using Maldon salt or some other flat pressed salt) and press down a little bit. These won’t spread out much.
Bake 12-15 minutes. If you have a convection option on your oven, use it. Otherwise, rotate cookie sheets midway. Once you start seeing a little bit of cracking on top, these are basically done. The bottoms should be slightly colored. The blogger says these will harden as they cool so avoid overbaking.