gluten-free cookies

I am usually not a big fan of gluten-free desserts, as they are often dry, crumbly, and lack in rich flavors, however that isn’t the case for these cookies.

Not only are they soft and chewy on the inside, but provide a slight crunchiness on the outer layers. Embedded with gooey chunks of chocolate chips and rich notes of peanut butter. Dunk one (or two, three…) into a glass of non-dairy milk and I think you’ll have your sweet tooth satisifed for the rest of the day.

The blend of oat and almond flour provide a slightly nutty flavor with a soft and chewy texture. Almond always seems to bring out such a great flavor in chocolate chip cookies and I am always a fan of using it in a recipe even if it means using almond extract.

I recommend using creamy peanut butter to achieve a chewy texture, preferably an all-natural one not loaded with added sugars. This recipe works perfectly with either an egg or a flax egg. Whatever of your choosing. …

So I have a quick backstory to this recipe. I recently posted a recipe for a Pear Blueberry Galette. My original plan for that recipe was to create a super healthy gluten-free crust…well that obviously didn’t work out very well due to me using whole wheat flour in that recipe, which DID turn out.

The results for that healthy gluten-free dough I intended to use? Super crumbly and dry…about fell apart in my hands. Now I could have tested it over again and combined different kinds of flours to aid its texture, but if I am going to be honest, I didn’t really want to and I like my gluten.

However, I didn’t let that crumbly dough go to waste. I added a few ingredients to boost its moisture, a touch of sweetness, and ta-da! I created this cookie recipe. Let me tell you…It is addicting. I think my family went through the whole batch in a couple days…or maybe just one. …