HOLISTIC CHEF EDDIE'S TIP OF THE DAY #89

Here's a recipe that is a show stopper especially with the kids.  Add GLUTEN FREE CHOCOLATE CHIP COOKIES to your holiday table.  I make these treats all year long and they are probably the most popular of all desserts that I prepare.  They are so easy to make. Make sure that you line your sheet pan with parchment paper because these babies stick to the pan and you don't want crumbled cookies.  Happy Holidays!!

  GLUTEN FREE CHOCOLATE CHIP COOKIES

3/4 cup Gluten Free Rolled Oats
1/3 cup Coconut Flour 
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 cup softened Grass Fed Butter
1/4 cup Coconut Oil
3/4 cup Lakanto Granulated Monkfruit Sweetener
1 large cage free Egg
1 teaspoon Vanilla Extract
1 cup Cocolate Chips (semi-sweet)

1) Preheat the oven to 350 degrees.  Line a sheet pan with Parchment Paper. 
2)  Grind the Rolled Oats (make sure they are gluten free) in a blender or food processor into a fine flour with a few Oat pieces.  Transfer to a medium bowl and add the Coconut Flour, Baking Soda and Salt.  Mix well.  
3)  In a separate bowl using an electric mixer, beat the Butter, Coconut Oil, Sweetener until fluffy.  Add the Egg and Vanilla Extract and mix until smooth, scraping down the sides of the bowl with a rubber spatula.  Add the dry ingredients and mix with a rubber spatula until JUST combined.  Don't overmix.  Stir in the Chocolate Chips.
4)  Drop the cookie dough on the sheet pan at least 2 inches apart.  Bake until firm around the edges and golden on the top, about 12-15 minutes.  Remove and let them cool.  Try not to eat them all at once.  Yummm!!

NOTE:  They can be made with 1 cup of Whole Wheat Flour if you choose instead of the Coconut Flour.  They will not be gluten free is you do.