Now is a good time to boost your immune system by using organic or cold-pressed coconut oil in your cooking and baking. Learn how to tone down coconut flavor in your baking. You’ll be pleasantly surprised, as was my husband, when you taste these gluten free dairy free chocolate chip oatmeal cookies. More importantly, you’ll learn a little secret about baking with coconut oil that will dramatically improve the texture of your baked goods.
My new favorite cookies are my recipe for Gluten Free Chocolate & Peanut Butter Chip Oatmeal Cookies. However, I wanted to create a simpler dairy free solution. There’s no need to make homemade dairy-free peanut butter chips in the recipe below.
I also wanted to omit any added starches such as potato, corn, tapioca, or arrowroot. Instead, the flour blend that I used contains ancient grains like sorghum, rice, teff, millet and corn.
The Secret to Baking with Coconut Oil
If you’ve already baked with coconut oil, you probably noticed that coconut oil becomes harder than butter. A great way to soften the results a little is by adding some full-fat coconut milk to the recipe. You’ll end up with a closer to butter texture.
Adding other flavors helps hide coconut flavors. I used a little peanut butter powder. However, to avoid all coconut flavor use refined instead of organic. It has no coconut flavor after baking.
Links You May Need:
Homemade Copycat Recipe for Jovial Ancient Grain Pastry Flour or purchase here (Jovial) when it’s back in stock.
Organic Powdered Peanut Butter (Amazon)
Certified Organic Coconut Oil (Vitacost)
Gluten and Dairy Free Chocolate Chip Cookies – No Added Starch
Boost your antioxidants by using coconut oil and milk to make delicious gluten and dairy free chocolate chip oatmeal cookies without any added starch.
- 1-1/2 cups semisweet chocolate chips (Kirkland -White Bag or Enjoy Life)
- 3/4 cup chopped walnuts (optional)
- 3/4 cup gluten free rolled oats Bob’s Red Mill
- 1/2 cup packed light/golden brown sugar (or turbinado sugar for vegan)
- 1/4 cup + 2 tablespoons granulated sugar
- 1/2 cup organic unrefined coconut oil melted and slightly cooled
- 2 tablespoons full-fat coconut milk
- 1 large egg*
- 1 teaspoon pure vanilla extract
- 1 cup Jovial Ancient Grains Flour** (or see above recipe link)
- 2 tablespoons peanut butter powder (or add 2 Tbsp peanut butter to the wet ingredients)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
In a medium bowl or 4 cup measuring cup, add the chocolate chips, walnuts, and oats; stir to combine; set aside.
Add the sugars to the bowl of your mixer fitted with the paddle attachment and top with the melted coconut oil and coconut milk. Also add the vanilla at this time if using turbinado and/or organic sugar. Mix on medium speed until most of the sugar breaks down, about 5 minutes (or longer for organic or turbinado) in a 350-watt stand mixer or longer for less powered mixers, scraping down the bowl as needed.
Add the egg and vanilla and mix just long enough to combine; scrape sides and bottom of bowl, if needed.
In a separate bowl, whisk together the flour blend, peanut butter powder, baking soda, and salt. Add this dry mixture to the wet mixture and beat on medium speed just until incorporated.
Add the chocolate chip-nut-oat mixture to the mixing bowl and beat on low speed until thoroughly distributed. Scrape the sides and bottom of the bowl to ensure the add-ins are thoroughly combined with the dough.
Chill the dough until firm enough to mold, at least 1 hour. (I left mine in for about 20 hours and then let it rest at room temperature for 1 hour prior to baking.) I rolled mine into about a 16-inch long log and wrapped in plastic wrap. You can just leave it in the mixing bowl and scoop out using a spring-action scooper as well.
When you’re ready to bake the cookies, preheat the oven to 350°F.
If your dough is shaped into one long log, slice evenly into 16 pieces. Transfer the pieces to two cookie sheets (or one, if that’s all you have, and refrigerate the other 8 slices). Alternatively, use a spring-action scooper to scoop out about 2-1/2 tablespoons per cookie, staggering 8 on each cookie sheet, refrigerating any unused dough. Ensure that the cookie dough is not higher than 1-inch. Bake the cookies for 11 minutes on the center rack.
Remove the cookies from the oven and allow to cool on the baking sheet for about 3 minutes. Then, transfer to a wire rack to cool completely. Repeat the above steps with the remaining dough if you couldn’t fit two baking sheets at the same time in your oven.
Store any cookies that you wish to consume within 24 hours in an airtight container or zipper storage bag, at room temperature. Freeze all others in a zipper storage bag. They’re nice and crunch when they’re consumed frozen.
- * Egg-Free: Replace the egg with 1 additional tablespoon coconut milk or other fat and 2 tablespoons liquid from a can of cannellini beans. Alternatively, use your favorite egg substitute.
** Flour Blend: I used Jovial’s flour mix (which has been discontinued) not the homemade recipe. However, they still make their whole grain gluten free pastry flour mix.