Gluten Free Mama
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Gluten and Egg Free Oatmeal Chocolate Chip Cookies

Gluten Free Mama’s Egg Free Oatmeal Chocolate Chip Cookies

This is Mama’s favorite Chocolate Chip Cookie!  What’s great about it too, not only is it easy to make, it’s moist, has oatmeal for added nutrition and texture and it’s EGG FREE!  I am always getting asked about egg free cookies or recipes.  I make this and bring it to most of my GF Trade Shows and it is always a hit.  It is also so easy to make that the kids or I will make it for school parties, church potlucks and just to have an extra fresh baked goodie on the counter.  You can also make it dairy free by using your choice of dairy free margarine.  I like to use Spectrum buttery sticks or Nuceo brand.

Oatmeal Chocolate Chip Cookies (Egg Free) (Dairy Free Option)

Ingredients

1 3/4 cups Mama’s Almond or Coconut Blend Flour
1 cup gluten free oats*
1 tsp. baking soda
1 tsp. salt
1 tsp. xanthan gum

3/4 cup butter, or dairy free margarine (Spectrum buttery sticks, Nuceo)
1 cup sugar
2 Tbsp. molasses
2 tsp. vanilla
1/2 cup applesauce

1 1/2 cups Chocolate Chips (Dairy free use dairy free chocolate chips, Enjoy Life is a good brand)

Directions Preheat oven to 350 degrees.

In a medium bowl, combine Mama’s Almond or Coconut Blend Flour, oats, baking soda, salt and xanthan gum. Mix and set aside.

In a mixing bowl, cream butter with sugar and molasses. Add vanilla and applesauce, mix well. Scrape down sides off bowl.

Pour in half of flour mixture and mix until combined then repeat with remaining flour. Stir in chocolate chips.

Using a 1 inch cookie scoop, drop dough 2 inches apart on an ungreased cookie sheet. Bake for 12-14 minutes. Allow to rest on cookie sheet for 2 sbefore removing to cooling rack.

GFM Tip 1: For a chewy cookie take out right at 12 minutes. For a crisper cookie cook for 14 minutes. Ovens may vary so watch carefully.

GFM Tip 2: Gluten Free Oats: You can get gluten free oats at www.glutenfreeoats.com, and Bob’s Red Mill www.bobsredmill.com

GFM Tip 3: Mama’s likes to bake her cookies on the center rack in oven.  However, if you want to speed up the baking process, bake two sheets at a time, using the second racks just above and just below the center rack.  

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7 Comments

  1. Laurie Z
    December 22, 2014    

    Can you sub your regular flour for either the almond/coconut flour? We have allergies to nuts/coconuts so I use a more standard gf flour blend.

    • December 26, 2014    

      Any High Quality Gluten Free Flour will work. Better with blends that don’t include xanthan gum in the mix.

  2. Anonymous
    July 27, 2014    

    You can replace 1 cup of molasses with the same amount of honey, dark corn syrup, or maple syrup, but you&#39;ll forgo the big, robust flavor of molasses.<br />For baked goods, you can replace 1 cup of molasses with a mixture of 3/4 cup sugar, 1 1/4 teaspoons cream of tartar, and 1/4 cup of hot water or other liquid that is in the recipe. If there are spices in the recipe, increase them just a

  3. July 25, 2014    

    It’s great to see good information being shared and also to see fresh, creative ideas that have never been done before.<br /><br /><a href="http://www.logodesignbest.com&quot; rel="nofollow">Logo design</a>

  4. Melissa M
    June 24, 2014    

    Can you substitute the molasses for anything else? I am in Australia and not sure if I will find molasses in my local supermarket. Thank you 🙂

  5. Anonymous
    April 22, 2014    

    Truvia, which is made from Stevia, sells a big bag (1.5 pounds) of baking mix. It is 1/4 cup of baking blend Truvia equals 1/2 cup of sugar. I know the little packets of Truvia are equal to one and one Half teaspoons of sugar. One thing to note is the baking blend is 1/4 real sugar, 3/4 Truvia.

  6. Allison C
    March 27, 2014    

    Could you make these with Truvia? How much would you need to use?

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