Best Cookies Ever.
Last week I baked a batch of chocolate chip oat cookies upon my husband’s request. They didn’t turn out. I was crushed. Not only did I have confidence in the recipe I found, but I was confident in my own ability to sniff out a bad recipe. And, I failed.
But, the beauty is in the struggle my friends, because my second attempt and the result was more than I could have ever imagined! They cookies are no fail, all fluff. They taste ever better after they’ve been frozen. Crazy! And, you can bake them straight from the freezer.
I know it sounds a little melodramatic to say that a cookie recipe fail brought me to tears. Like, what kind of emotional basket case is she?! But, let me share some background with you.
It’s National Celiac Awareness Month.
And for me, that means 11 years of:
- trial & error recipes, erring on error.
- “easy substitutions” that really lead to expensive ingredients being chucked into the trash.
It means 11 years of
- “your cookies” versus “everyone else’s cookies”
- special coding at family meals for “my options”
- money spent on glossy cookbooks that hold recipes of gluten-free hard rocks
11 years ago, almost to the date, my life flipped upside down after an endoscopy that I fasted for during AP English, AP Calculus & college-level Spanish. A result that, suggested, my best diet would be one without gluten. A diet to prevent intestinal damage, further deficiencies, and perhaps improve my feelings of fatigue (it actually wasn’t my thyroid).
My pantry at the time of diagnosis, a Swiss farm girl, was comprised of mostly gluten; egg noodles, all-purpose flour, panko breading, penne noodles, Special K cereal, Wonder Bread, Wheat Thins, and bagels. We were the normal American household, with the additions of fresh meat and dairy.
In the past 11 years, I have found so much health.
But, the road was not been straight, clear, or well-lit. This month I’ll share some of these victories and pitfalls in hopes that it empowers your own journey. But, for now, make these cookies and share them with everyone. Glu-tard (the worst nickname I ever got) or not; they are darn delicious.
I confirmed this statement with my husband, because, I’m aware that my taste-buds have been permanently altered
Best Cookies Ever
Ingredients
- 3 cups almond flour, finely ground
- 2 1/2 cups rolled oats
- 3/4 cup ghee at room temperature
- 2 eggs large room temp
- 3/4 cup coconut sugar
- 2 tsp vanilla extract
- 1 heaping tsp baking soda
- 1/8 tsp real salt
- 1 cup dairy-free dark chocolate chunks
Instructions
- Let butter and sugar come to room temp for an hour.
- Then, cream into large bowl and cream together until light and fluffy. I used a spoon and mixed hard for 2 minutes. It’ll fluff into a lighter color and get almost airy.
- Add in the vanilla and eggs one at a time until incorporated. It gets almost like meringue here.
- Mix the flour & oats separately with the soda and salt.
- Then mix wet into dry until a dough forms.
- Fold in chocolate chunks!
- Line a baking sheet with silpat or parchment paper.
- Use a 1 1/2 inch cookie scooper to scoop cookie dough and line the tray.
- Cover with plastic wrap and freeze for 30 minutes to an hour.
- Remove as many cookie dough balls as you desire to bake.
- Keep the rest frozen for up to 2 months.
- To bake, preheat oven to 350 F and prepare a baking sheet with silpat or parchment paper.
- Place frozen cookie dough balls about two inches apart and bake for 10-12 minutes (my oven took 12).
- Let cool for 10 minutes on the pan.
- Then devour. Wow.
