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.
Dairy Version
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)
Boost your antioxidants by using coconut oil and milk to make delicious gluten and dairy free chocolate chip oatmeal cookies without any added starch.
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.
** 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.
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