Remember the Flourless Chocolate Chip Cookies I posted about back in August?
To me, they represented love, family, and the ideal chocolate chip cookie. Also, I’m sorry for not posting for an entire month. School and life have been very, very busy lately.
These cookies represent the beginning of a new season to me. The crisp reddish-orange leaves on the trees. The smell of cinnamon-carrot baked oatmeal – my breakfast this morning. Coziness.
If you didn’t really like the Flourless Chocolate Chip Cookies, I think you’ll like these. They’re similar, but in these, every flavor morphs together beautifully, and it has a different taste than the flourless ones, where each flavor shines through individually.
So, without further ado, I shall now post the recipe for you, inspired by Delicious as it Looks (thanks Dianne!).
1 1/4 cup rolled oats (gluten-free if needed)
3/4 cup FF flour blend* or rice flour
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt
5 tbsp butter
1/3 cup dextrose
1/4 cup brown sugar
1 tsp vanilla extract
1/8-1/4 cup chocolate chips, depending on tolerance and taste
1. Preheat oven to 350F. Grease two cookie sheets.
2. In a medium bowl, stir together oats, flour, cinnamon, baking soda, baking powder, and salt.
3. Cream together butter, dextrose, and brown sugar in an electric mixer on medium speed. Add the egg and vanilla and beat until smooth, scraping sides of bowl. Turn mixer to low and slowly add oat mixture. Mix until incorporated. Fold in chocolate chips.
4. Drop dough in heaping tablespoons onto cookie sheets and flatten slightly with the back of a spoon (or the palm of your hand). Bake 10 to 12 minutes, until lightly browned on bottom edges.