I still thought it would be good to make sure these tasted just as good without as with butter. Multiple Organics was kind enough to send me a sample bag of chocolate chips. I thought this would be the perfect opportunity to try them. Besides being organic, kosher, and fair-trade, these very tasty chips are also allergen-free. I was almost surprised at how good they were! They are produced in a dedicated facility free of major allergens including milk, eggs, fish, shellfish, tree nuts, wheat, peanuts, soybeans, and sesame.
It was a surprise to me when my daughter came over to the cooling rack and grabbed one enthusiastically. Her comment was “Mama! Yummy”! Even my husband who does not have much of a sweet tooth grabbed a second cookie and commented “These are GOOD”.
You can be the judge. See my comments for each ingredient. I really hope you try them. These are worth it and make almost 4 dozen!
Gluten-Free Dairy-Free Oatmeal Chocolate Chip Cookies
Makes 40-48 cookies
1 1/2 cups Amy's Gluten-Free Flour Blend
1/2 cup almond meal (for nut allergies, use the same amount of the above flour mix in place of the
1 teaspoon cinnamon (optional)
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon kosher salt
1/2 cup white sugar
1/2 cup brown Sugar
1 cup butter substitute (I like Spectrum butter flavored shortening), softened
2 large eggs
1 teaspoon vanilla
1 1/2 cups gluten-free rolled oats
1/2 cup organic shredded coconut, unsweetened
1 cup organic dairy-free chocolate chips
1. Preheat oven to 350°F. Prepare baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, mix flour blend, almond, cinnamon, baking soda, xanthan gum, and salt.
3. In a large bowl with a hand-held mixer or a stand mixer fitted with the paddle, cream the butter
substitute and sugars for 1 minute. Add the eggs and vanilla and mix until well combined,
scraping the sides.
4. Add the flour mixture and mix until combined. Add oats and coconut. Mix until combined. Add
chocolate chips and mix on low until just combined.
5. Drop rounded tablespoons of dough onto baking sheets, pressing down slightly.
6. Bake for 10 – 12 minutes, or until golden brown. Cool 2 minutes and then transfer to a wire