Christmas Cookie Time!!!
This is my third year participating in the Great Food Blogger Cookie Swap and I finally had the guts to participate in the gluten free category. I love receiving and buying gluten free cookies, but had not yet mastered the art of gluten free baking (except for my one go to recipe for Oatmeal Nut Butter Chocolate Chip Cookies). Since I had already posted that recipe on my blog, I couldn't use it for the 2014 Cookie Swap.
This is my third year participating in the Great Food Blogger Cookie Swap and I finally had the guts to participate in the gluten free category. I love receiving and buying gluten free cookies, but had not yet mastered the art of gluten free baking (except for my one go to recipe for Oatmeal Nut Butter Chocolate Chip Cookies). Since I had already posted that recipe on my blog, I couldn't use it for the 2014 Cookie Swap.
I started by testing a new version of the Oatmeal cookies. Instead of peanut butter, I used almond cocoa butter, which pretty much just resulted in a very flat, spread out crisp, so I kept testing.
It took me about 5 tries, but I finally perfected the thin, crispy, chocolate-y cookies I like to call Chocolate Almond Oat Cookies! I was determined to make something good enough for my fellow gluten free food bloggers and stand up to the US Postal Service and their "delicate" shipping methods.
Regardless of the hurdles, I prevailed with a successful recipe and many cookies to spread around to friends, family and coworkers.
The Great Food Blogger Cookie Swap is so much fun, something I look forward to every year. I love the camaraderie of the food blogger network and the encouragement and praise (and social media frenzy) of all the recipes and cookies! This year, I was extra excited to receive my cookies in the mail because I knew they were all going to be gluten free! This year I received:
- Triple Chocolate Fudge Cookies from A Rooster In The Kitchen
- Chinese Five Spice Ginger Cookies from Heartbeet Kitchen
- Candy Cane Brownies from The Tomato Tart
Chocolate Almond Oat Cookies
Yields: 3-4 dozen
Prep Time: 15 minutes
Cook Time: 8-10 minutes
1 cup almond cocoa butter (used Trader Joe's)
½ cup sugar
½ cup brown sugar
1 ¼ teaspoon baking soda
2 eggs
1/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup gluten free oat flour (used Bob’s Red Mill)
3 cups rolled oats (gluten free)
½ cup slivered almonds, toasted and chopped
1 cup chocolate chips
Preheat oven to 350F. Prepare a baking sheet with parchment paper or a SilPat.
In the bowl of a standing mixer combine sugar, brown sugar and cocoa almond butter and beat until creamy.
Add in the eggs, vanilla, cinnamon and baking soda and mix well before added in the oat flour. Turn the mixer off and stir in the oats, chocolate chips and almonds by hand. Cover the dough and refrigerate for at least 1 hour.
Using a teaspoon, form small balls of dough and spread out at least 2 inches apart on the cookie sheet. Keep a bowl of water near by to dip fingers in when forming the dough balls since the dough will be sticky.
Bake the cookies for about 8 minutes until they puff up. Remove from the oven and let sit on the cookie sheet for at least 5 minutes before removing and cooling on a rack.
If you like really crispy cookies, bake for a total of 10 minutes.
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