Warm, soft, and delicious Oatmeal Chocolate Chip Cookies that are both gluten and dairy free!
- 1/2 cup palm shortening
- 1/2 cup coconut palm sugar blonde - this gives it a brown sugar taste
- 3 tablespoon honey
- 3 eggs room temperature
- 2 teaspoon lemon juice freshly squeezed
- 2 teaspoon vanilla
- 1 cup gluten free flour blend I used Namaste brand
- 1 1/4 cup gluten free oats ground fine in a food processor
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup Enjoy Life mini chocolate chips
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Preheat oven to 350 degrees.
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Mix all wet ingredients together: palm shortening, coconut palm sugar, honey, lemon juice, vanilla, and eggs, adding the eggs in at the end one at a time. Mix well in your mixer.
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In a different bowl combine all the dry ingredients together with a whisk: GF flour, fine ground GF oats, baking soda, cinnamon and sea salt.
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Stop your mixer and dump in all the dry ingredients. Mix well, but don't over mix.
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Add in the mini chocolate chips and run your mixer on low a few times to mix them into the cookie dough.
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Using an ice cream scoop, place cookie dough balls onto a parchment lined sheet pan.
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Bake for 10 - 13 minutes until the cookies start to look golden brown. Out of the oven cover the cookies with another sheet of parchment paper and a clean hand towel to trap in the heat. Let the cookies continue to sit on the hot pan for another 10 minutes or so to finish baking.
This recipe makes 12 to 14 cookies (depending on size).