Gluten-Free Oatmeal Chocolate Chip Cookies
Gluten-Free Oatmeal Chocolate Chip Cookies is :
gluten free , dairy free , lacto ovo vegetarian , veganBy The Detoxinista
apple cider vinegar
dark chocolate chips
Preheat the oven to 350F and line a baking sheet with parchment paper. (You'll need to bake 2 batches or use 2 baking sheets to bake all of this dough at once.)In a large bowl, stir together the ground flax or chia seeds and water.
Let this rest in the bowl for 5 minutes to create the vegan "egg."
Add in the almond butter, coconut sugar, salt, baking soda, and vanilla, and stir well to create a thick dough.
Add in the vinegar and stir again. Fold in the oats and chocolate chips.Use a heaping tablespoon to scoop the dough onto the lined baking sheet. It's okay if the cookie dough feels a little oily-- that can happen from over-mixing the dough, but the cookies still turn out well. Use your hands to flatten and shape the cookies, as they will only spread out slightly.
Bake at 350F for 10 to 12 minutes, until the cookies have spread out a bit and look lightly golden. They will still be soft to the touch, so let them cool on the pan for at least 10 minutes before removing them with a spatula. Enjoy warm, or cool completely on a wire rack.These cookies can be stored at room temperature for several days, but they will dry out if left uncovered. Grain-free cookies tend to get softer if stored in an airtight container, so for best texture I recommend storing them in the fridge or freezer if you won't be serving them all right away.
Wine Pairing :
- cream sherry
- moscato dasti
Chocolate Chip Cookies works really well with Cream Sherry, Madeira, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.