Double Chocolate Slice & Bake Cookies
This is an old standby recipe that I have adapted to be gluten-free because I cannot imagine my life without these cookies! First of all, my mother always said that if a recipe used oats in any form, it was healthier than a recipe without oats. I believe some of those “old wives tales” have a lot of truth in them. So if I have to choose between a recipe with or without oats–I always choose the one with oats!
This recipe also makes quite a few cookies–4 dozen or more, depending on how well you can slice the dough. The dough is easy to make and keep in the refrigerator (or freezer) so you can have freshly baked cookies anytime you want. How bad can that be? And with school out, the kids are always looking for something good to eat. They don’t mean salads or sandwiches–they mean goodies!
I like these cookies because they aren’t too sweet. You taste the chocolate for sure, but they set up crispy on the outside and tender inside–yum! Now for the true secret about these cookies. If I can save some, they are wonderful crumbled on top of ice cream! Any flavor you like, but I like plain vanilla ice cream with the cookie crumbles on top. A real treat! Then if you can save about 2 dozen or so of the cookies, use them to make a chocolate cookie pie crust and fill it with pudding of choice. Your family with think you are so smart!
- 2 Squares unsweetened chocolate (2 oz.)
- ½ cup butter
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 1 cup Baking Free™ gluten-free All Purpose Flour (124 g)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup Positively Free™Instant Oats
- ½ teaspoon Xanthan gum
- ½ cup chopped pecans
- 1 cup chocolate chips, mini or regular--just gluten-free
- Melt chocolate squares in the microwave for 1 minute. Stir and set aside.
- in a stand mixer bowl, beat butter and sugar until light and fluffy. Add egg and flavoring and continue to beat. Blend in cooled chocolate. Add flour, Xanthan gum, soda and salt. Stir in oats, pecans and chocolate chips.
- Form into a long roll on waxed paper and refrigerate for at least 4 hours or overnight.
- Preheat oven to 350 degrees F. Cut cookies with a serrated knife into ¼-inch slices and remake into rounds, if necessary. (Mine are usually ⅓-inch slices.) Bake on a parchment lined tray for 10 minutes--no longer. Do not overbake. They will crisp up as they cool. This letts them be crisp on the outside and tender inside.