Since we have successfully used the Trader Joe’s gluten free oats many times in our favorite granola recipe, still without any gluten reaction (yeah!), we wondered what other recipes we could try. For once we did not slave away developing our own masterpiece, but went the easy route instead, and simply tried the recipe on the back of the bag. Of course the idea was doubly appealing because the cookies include the super addition of chocolate chips instead of raisins, and who doesn’t like that?
For the recipe you will need:
Oatmeal Chocolate Chip Cookies:
- 1/4 cup (1/2 stick) butter
- 1 1/4 tsp. baking soda
- 3/4 cup evaporated cane juice ( the original recipe calls for 1 1/2 cups, but we don’t like to use that much sugar, and honestly, it isn’t needed in this recipe.)
- 3 cups Trader Joe’s Gluten Free Rolled Oats
- 6 oz chocolate chips
- 2 eggs
- 1/2 cup sunflower seeds
- 1 tsp. vanilla extract
- 1 cup peanut butter
Preheat the oven to 350°F/180°C.
Line two baking sheets with either silicone mats, or parchment paper.
In a large mixing bowl, whip together the sugar and butter with a hand mixer until creamy. Add the eggs, vanilla and baking soda, mixing on medium speed until incorporated, then add the peanut butter. At last, stir in the oats along with the chocolate chips and sunflower seeds.
Drop the equivalent of large heaping teaspoons of dough on to the prepared baking sheets, about two inches apart. You can lightly flatten the dough with the back of a spoon or fork, for larger thinner cookies, otherwise they tend to come out slightly smaller and more uneven.
At our elevation (6,800 ft.) the cookies baked for 13 minutes. Adapt the baking time according to your elevation, which maybe slightly shorter or longer; sea level will most likely take longer. The cookies should be a light golden brown when done. Leave them on the baking sheets for five minutes before removing them to a cooling rack. They will become much more crisp as they cool.
These cookies are light and crunchy, and make a wonderful snack for the kids when they come home from school, perhaps served with some coconut milk? Of course, they are equally appreciated by kids of all ages.
Have any of you tried this recipe? How did you like it? We always love to hear from you.
gfcelebration 
How’s the texture on the gluten free pastries? What are the conversions on high altitude baking? I used to love to bake from scratch, huge stress reliever. But cakes don’t come out so good lol. I’m somewhere between 5,000 and 6,000 feet here in Colorado.
The texture should be very similar to the “gluten” variety. We found that it is not always easy to use the same gluten free flour blend across the board. Most of our recipes are unique to the type of cake or pastry. In general higher elevations require a little more flour (not more than 3-4 tablespoons). We are at 6,800 ft elevation, the recipe measurements should be about the same.
Thanks for the info 🙂