Welcome to Comfort Food Week! This week, I have three recipes designed to make you feel all warm and fuzzy inside, even though it might be cold and sad and disgusting outside. Part one is here; part two is here.
Did you ever have one of those days where you have no idea what you want? I had a very scattered day this weekend when I couldn’t decide what kind of cookies I wanted to make. I wanted Snickerdoodles, but also chocolate chip, wait, maybe oatmeal — wait, I didn’t want any cookies, because if I had any cookies in my house, I was going to eat every single one of them by myself. And then probably explode.
So I compromised. I took my best, most decadent chocolate chip cookie recipe, subbed in gluten-free baking flour, halved the sugar and replaced part of it with maple syrup, added oatmeal (for fiber, I guess) and used a little of the almond flour I had lying around.
I don’t pretend that this process made sense, only that it resulted in a delicious cookie. Crispy from the maple syrup but moist from the almond flour, these little babies will make you so happy that I was so indecisive. Plus, I mean, how guilty can you feel? There’s oatmeal in there.
- 2 sticks butter, softened
- 1 cup brown sugar, packed
- 1/3 cup maple syrup
- 2 eggs
- 1 1/2 cups gluten-free flour
- 1 cup almond flour
- 2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup gluten-free rolled oats
- 12 ounces chocolate chips
- Preheat oven to 350 degrees.
- Beat butter, sugar and syrup in a stand mixer until thoroughly combined and creamy. Add eggs one at a time, beating well after each addition.
- Gently stir in flours, salt, baking powder and baking soda until combined. Fold in oats and chocolate chips.
- Scoop dough onto baking sheets with a 1/4 cup (or 2 ounce) scoop or measuring cup. Bake for 18 minutes, or until perfectly golden brown but not cracked on the top. Remove from oven; allow to cool on pan for two minutes. Remove from pan VERY CAREFULLY and transfer to wire rack. Allow to cool completely before storing.