Four Flour & Flax
Chocolate chip Cookies
This is a versatile recipe. It can easily be made gluten-free. They also freeze exceptionally well. My family absolutely loves them, and while they are not exactly nutritious snacks, they make a tasty treat with some hidden nutrients. Flax is high in soluble and insoluble fiber and is very nutrient-dense. Oat flour also adds fiber and protein, and it’s high in manganese and other vital minerals.
Ingredients:
- ½ cup all-purpose flour
- ½ cup almond flour
- ½ cup oat flour
- ½ cup coconut flour
- ¼ cup ground flax
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 jumbo eggs
- 2 cups Chocolate Chips
- 1 cup chopped nuts (I prefer pecans)
To make these cookies gluten-free:
- Add about a teaspoon (or less) of xanthan gum.
- Increase the oat and coconut flour to ¾ cup.
- And remove the all-purpose flour
Directions:
Preheat oven to 375° F.
Sift together the flours, baking soda, and salt. Cream the butter and sugar, and add the vanilla. Beat the eggs in one at a time. Then slowly add the dry ingredients. Stir in the chocolate chips and the chopped nuts. Place a sheet of parchment paper on a cookie sheet. Drop about 1 inch round spoonful drops onto the sheet. Be sure to leave enough space between the cookies, about 2 inches, to allow them to expand while they bake. Bake for about 10 minutes, or until golden. Slide the cookies onto a cooling rack; let them cool and enjoy.
