I’ve been looking for a really good gluten-free chocolate chip cookie recipe, and I haven’t had much luck. Most (if not all) of the recipes I’ve found either use spelt four (which I learned from the knowledgeable Shauna, is not really gluten-free), or use upwards of 5 different types of flour all in the same recipe (like tapioca, rice, sorghum, potato, amaranth, etc.). I thought, there has to be an easier gluten-free recipe that’s still delicious. Oats immediately came to mind. (Of course, while oats are gluten-free, you should be sure to purchase oats that free from possible contamination while processing.)
These bars are chewy and moist from the honey, and slightly nutty from the oats. They’re so good you might be inclined to try to justify eating them for breakfast…they are oats, after all.
Gluten-Free Chocolate Chip Cookie Pie
(Yield: 9” pie, 6-8 servings)
¼ c salted butter
¼ c no-trans fat vegetable shortening
½ c brown sugar, packed
2 TB honey
1 tsp vanilla
2 ¾ c rolled oats, divided
½ tsp baking powder
1/8 tsp salt
1 c chocolate chips
Cream together the butter and shortening, then cream in the brown sugar and honey, then cream in the egg and vanilla. In a food processor, process 1 ¾ c oats until they become a fine powder (~2 minutes); add the baking powder and salt and pulse once to mix. Stir the pulverized oat mixture into the wet ingredients, then stir in the remaining cup of rolled oats and the chocolate chips. Allow the dough to chill for 2 hours (or overnight); preheat the oven to 350F. Spread the dough in an ungreased 9” pie plate and bake for 20-25 minutes. Be careful not to overcook, or the cookie-pie will become crumbly.
Note on the Baking Powder: Since this recipe is gluten-free, the purpose of the baking powder is not to make the dough rise. In this recipe, the baking powder is used to balance the acidity of the honey.