Oat Chocolate Chip Cookies

An oat flour alternative to a classic cookie!

1 cup butter or margarine (250 mL)
2/3 cup white sugar (150 mL)
1/2 cup brown sugar (125 mL)
1 tsp vanilla (5 mL)
2 eggs
1 cup Only Oats™ Oat Flour (250 mL)
¾ cup tapioca flour (175 mL)
1 cup Only Oats™ Quick Flakes (250 mL)
1 tsp baking soda (5 mL)
1 tsp baking powder (5 mL)
1 tsp Xanthan gum (5 mL)
1 cup chocolate chips (250 mL)
¾ cup coconut (175 mL)
½ cup cranberries (125 mL)
¾ cup coarsely chopped pecans (175 mL)

1. Preheat oven to 350 F (180 F). In a mixing bowl, combine butter or margarine, sugars, vanilla and eggs.  Using a mix master cream ingredients together.

2.  Add Only Oats™ Oat Flour, tapioca flour, Only Oats™ Quick Flakes, baking soda, baking powder, and Xanthan gum.  Beat with a mixer until just mixed.

3. Stir in chocolate chips, coconut, cranberries and pecans. Note: If you want a plain chocolate chip cookie, the last 3 ingredients are optional.

4. Using two teaspoons drop cookie dough onto a cookie sheet and bake for 8 to 10 minutes.  They will be chewier if the are slightly under baked.

Last updated on November 14, 2011 by Avena Foods