Hi Everyone,
We have a great new recipe to share with you, and all the gluten free people out there get ready.
Recently my daughter found out that she is allergic to white flour. Imagine owning a bakery and being allergic to flour?! Well, this is a challenge. We do have a few gluten free recipes that we make for our gluten free customers, but, I’ll admit we have also enjoyed those goodies and so we needed to find something new.
A friend who is very health conscious found this recipe and loved it;  of course I had to try it immediately.
Thank you Meaningful Eats http://blog.meaningfuleats.com/flourless-oatmeal-almond-butter-chocolate-chip-cookies-gluten-free-dairy-free/Â who adapted it from Tasty Kitchen
Flourless Oatmeal Almond Butter Chocolate Chip Cookies {Gluten-Free, Dairy-Free}
Yield: 16-20 cookies   Ingredients
- 2/3 cup gluten-free rolled oats
- 1 teaspoon baking soda
- 3/4 teaspoon salt (reduce to 1/2 teaspoon if you almond butter contains any added salt)
- 1 teaspoon cinnamon
- 1 cup almond butter
- 2/3 cup dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup chocolate chips (we personally use white chocolate chips)
Instructions
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
- In a medium bowl, combine the oats (we put our oats through the food processor till it became like flour- optional), baking soda, salt and cinnamon. Stir to combine.
- In the bowl of a stand mixer, beat the almond butter, brown sugar, eggs, and vanilla until smooth, about 2 minutes.
- With the mixer on low, slowly add the oat mixture. Mix until combined. Stir in the chocolate chips . We also added craisins. The dough will be very sticky!
- Scoop 2 tablespoon rounds of dough onto the prepared cookie sheets. Bake each batch for 9-11 minutes. Cool 2 minutes before removing from the cookie sheet. Transfer to a wire rack to cool completely. Enjoy!