70g oat flour (or pre-packaged gluten free flour)
1/8 tsp salt
1/4 tsp baking soda (not baking powder)
1/3 cup chocolate chips
2 -4 tbsp raw sugar (depending on the desired sweetness)
1/2 tsp vanilla extract
1 tablespoon vegetable or coconut oil (or pre-melted margarine)
1-3 tablespoons milk, depending on the consistency of the batter. Start with 1 and work up if/as needed
Preheat the oven to 190 degrees. Mix the dry ingredients, then add in the wet ingredients. Form cookies and bake 6-7 minutes. Take out when still underdone–they’ll continue to cook while cooling, and so you don’t want them to get hard. And if you want super-soft cookies, fridge the dough after rolling into balls. Then cook them after the dough is cold. Each ball has 23 calories and 0 grams fat if using the fat-free option of Cookie Ball Pops. They’d probably work with whole-wheat-pastry flour too, but I haven’t tried. Feeling
It is important to note that oats can only be tolerated by some gluten sensitive/intolerant people. As this recipe contains oat flour, it may not be suitable for people with celiac disease.
Where possible, try using organic ingredients to ensure chemical free chocolate chip cookies.
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