We love cookies, our kitchen is always busy with either myself baking a batch of biscuits or one of my daughters beating me to it and making a huge pile of chocolate cookies, which then tend to disappear almost as quickly as they appeared!
Take for example our chocolate chip cookies that are indeed gluten free, so no need to worry if you have friends coming around as these are so soft, chewy and delicious, that no one will know they are actually gluten free!
So what's inside these temptations? Well, we need gluten free flour, we like to use Doves Farm Gluten Free flour here in the UK and as an American substitute, we do love using Bob's Red Mill. Another important ingredient is the oats, and that is where the quality is really, really important...did we shout that out loud enough?
Let us talk about oats and those confusing supermarket shelves that have a wonderful array of oats on display, but which one is which? I hear you, some of you already know, which is great, so skip this part and mosey on down to the recipe below as this may get a tad boring...we don't mean it to be boring but it's important to know the difference:
Steel Cut Oats
To produce steel-cut oats, the groats are chopped into pieces in huge machines with large steel blades.
This produces a coarser, chewy texture and a more nuttier flavour than quick oats or rolled oats. These oats take longer to cook and are similar to rice in shape as the grains have just been chopped into pieces from the original groats.
Rolled oats, or old-fashioned oats, are oat groats that have gone through a steaming and flattening process. These look like disc shapes and are most commonly used in porridges, muesli, cereal bars and cookies. Because they have been steamed, they are partially cooked and will take less time to cook at home, normally about 3-5 minutes on the stove top. They are milder in flavour and softer than steel-cut oats.
Quick oats are processed a little further by rolling even thinner than the rolled oats and these produce a much thinner, mushier type of porridge when cooked as they are finer and cook within minutes.
Sometimes it is easier to make a batch of cookie dough and either refrigerate or freeze it until needed. We suggest you make plenty and then wrap the dough well with cling film and store in
the freezer for up to two months or in a refrigerator for about a week.
How to Store Baked Cookies
These can be stored in an airtight bag where baked cookies can last up to two weeks, (there is no way on this planet that they will last longer than a couple of days in our household), or, they can be frozen once baked and kept in the freezer until needed.
So let us share some more photos of these gorgeous cookies which passed the taste test in our household many times! Please let us know how it went for you all as we love to hear from our readers.