Oatmeal Double Chocolate Chip Cookies (Gluten Free)

gotta sort this post — food + bio

The Recipe

Prep Time: 10-15 minutes

Cooking time: 10 minutes

Total Time: <30 minutes

Yield: 16-18 coconut white chocolate chip cookies

1 cup (g) unsalted butter
3/4 cup (g) brown sugar
3/4 cup (g) granulated sugar
2 eggs
1 tsp vanilla extract
1/4 cup molasses
1 tsp cinammon
1/2 tsp baking soda
1/2 tsp salt
1 milk chocolate bar, cut-up
- I used 1 cup (g)
1 cup (g) baking flour
- If using Gluten Free flour without xanthan gum, add 1/2 tsp xanthan gum
3 cups (g) oatmeal
- I used Anita Rolled oats

Preheat oven to 350°F (180°C)
In one bowl, cream together 3/4 cup (135g) brown sugar, 1/4 cup (50g) granulated sugar, 1 tsp vanilla extract, and 3/4 cup (170g) salted butter (these are the wet ingredients)
Mix in 1 egg,
In a separate bowl, mix together 1 3/4 cups (216g) flour, 3/4 (72g) almond flour, 1/2 tsp baking powder, and 1/2 tsp salt (these are the dry ingredients)
Slowly pour and stir together 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
Fold in 1 cup (100g) shredded coconut, and cut-up white chocolate pieces
Line a baking pan with either parchment paper - OR - cooking spray
Place golf ball sized portions of dough evenly on baking pan
Bake the cookies in the oven at 350°F (180°C) for 10-11 minutes
Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t lol.
Enjoy!