These chocolate drop cookies are tasty, sweet and gluten free, without being much more expensive to make than regular chocolate drop cookies. These are a family favorite, though none of us are diabetic. It *does* contain brown sugar, but it is far lower in sugar than regular chocolate drop cookies. The amount of sugar per cookie is also quite small.
The secret to making them gluten-free is in the flour. Wheat flour contains gluten, oat flour doesn’t. You can buy oat flour, of course, but this tends to be more expensive than it needs to be. Since this recipe only takes two cups of flour, it is easier to make your own oat flour, out of old fashion rolled oats.
To make the oat flour, simply put the old-fashioned rolled oats into a blender or food processor and blend for about a minute, until they are the consistency of flour. Rice flour can also be used instead of oat flour.
Gluten-free chocolate drop cookie ingredients:
2 cups oat flour
1 cup granulated stevia
1 cup butter
3/4 cup brown sugar
3/4 cup baking cocoa
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons vanilla extract
Gluten-free chocolate drop cookie instructions:
1. Thoroughly mix the stevia, brown sugar, baking powder, baking soda, salt, vanilla, eggs and butter.
2. Mix in the flour, stirring while adding it.
3. Drop the cookie mix by the spoonful on a lightly oiled cookie sheet, spacing them a couple of inches apart.
4. Bake the cookies at 375 F for 11 to 15 minutes, until they are done. The cookies should be soft, but not runny in the center and the bottoms should be lightly brown.
5. Remove the cookies from the cookie sheet and allow them to cool at room temperature.
This recipe makes about 4-5 dozen cookies, depending on the size of the cookies. Also, note that the cooking time is approximate due to differences in ovens and altitude.
Chopped, dried fruit can also be mixed into the batter for a pleasant variation that is even more diabetic friendly.
These cookies are delicious and are suitable for use as Christmas cookies, though they are great to eat almost anytime. If desired, a half teaspoon of cinnamon can also be added to enhance the chocolate flavor. Additionally, if you make your own oat flour as mentioned above, they aren’t especially expensive to make.
For other variations, chocolate chips, peanut butter chips, or butterscotch chips can be added to the batter, prior to baking. Ground nuts can also be added if you enjoy nuts.
This recipe might sound like it makes a lot of gluten-free chocolate drop cookies, but truth is that they usually don’t last long. People tend to like them so much that a double batch might be needed in order to have enough to last a week or two. These cookies do freeze well, however, so if you are giving cookies for Christmas, they can be made in advance.
These are a favorite treat for the mail carrier, left in the mailbox before Christmas.