February 12, 2014

My days have been jam packed with baby holding, spit up wiping, ball bouncing, diaper changing, and nursing this week, so I'm honestly shocked that homemade cookies were squeezed in there somewhere, too. But slowly and surely, things are getting done around here! Shower taken! Rug vacuumed! Cookies baked! Soup eaten! Let's face it, most of the things that I hope to accomplish while my kids are occupied are food-related things, because there's a newborn in the house and priorities are pared way down. We're taking it one day at a time, focused on meeting the basic needs. Food, clothes, hygiene... cookies. Yeah. I carved out a wedge of time to make these cookies. Twice! They're dangerously yummy and simple. I might start to think I can make cookies every day. 

I'll always remember these thick, homey cookies as the first thing I baked after Casper was born. And I couldn't believe I was back to baking so soon. (This baby takes naps!) I was craving something slightly sweet, with that warm oat-y flavor and a hint of salt, and these cookies left me completely happy. 

Oatmeal Chocolate Chip Cookies
gluten and dairy free
1/4 cup coconut oil, softened
1/4 cup organic palm shortening, softened (or you can use coconut oil)
1/2 cup coconut sugar
1 egg
1/2 tsp. vanilla extract
3/4 cup brown rice flour (I use this sprouted kind)
1/2 tsp. baking soda
heaping 1/4 tsp. sea salt 
1 1/2 cups rolled oats (sprouted, and gluten free)
1/2 cup Enjoy Life chocolate chips

Preheat oven to 350ยบ. In a large bowl, cream together the coconut oil, shortening, sugar, egg, and vanilla until smooth. In a separate bowl, whisk together the flour, soda, salt, and oats. Mix dry ingredients into the wet, and stir in the chocolate chips.

Drop 1-2 inch balls of cookie dough on a parchment lined baking sheet. Bake for 10-12 minutes, and then let sit on the hot pan for 5 minutes more before transferring to a cooling rack (or your mouth). Cookies will stay fairly mounded and puffy. Feel free to use a fork to press them down a bit if you like a flatter cookie. Makes about 20 cookies.


Kaylan said...

these look so yummy and...*almost* guilt free ;) I'll have to try them soon!

Hannah said...

What do you mean by softening coconut oil? Melting it? Or how do you soften it? Also, do you think whole wheat pastry flour would work instead of brown rice flour?

Megan said...

Oh my gosh these are the best cookies I've had since I went gluten free! I have been craving an oatmeal cookie and and I can't tolerate a lot of refined sugar right now, so this totally made my day! I did a combo of Palm shortening and earth balance butter to get that buttery taste and it was awesome! The only I'll do differently next time is add some nuts. Thanks for the great recipe!!

Anonymous said...

i used all non-soy/non-hydrog veg shortening (palm oil) instead of half coconut oi. i also cut the oats from 1.5 cups to .75 cups (same as brown rice flour). then i added 1/2 teaspoon cinnamon. plus i pressed them down with the bottom of a glass dipped first in water then in organic evaporated cane sugar. without the chocolate this makes them essentially "one egg oatmeal cookies" -- classically thin, "buttery" and crispy. if you like, of course, go ahead and add 1/4 cup chopped walnuts and raisins, or the chocolate chips.



about this blog

Hello, I'm Summer. A people-loving introvert whose hope and life is in Jesus. His promises are my passion and my ministry is homelife. This blog is a place for me to write about everyday things. Especially food. My favorite thing to do is sit around a table, lingering over a long meal with good conversation. I live with my husband and our 2 littles. We like blizzards, thrifting, grammar, guacamole, cheerful hearts, nice manners, good movies, and making simple, real, nutrient-dense food.

"If Christ be anything, He must be everything."
-C.H. Spurgeon

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