Last year was kind of tough. My husband, who is without any doubt the best human being on the planet (not that I’m biased or anything), had a lot of complications from his Crohn’s Disease. For those of you who don’t know what that is, Crohn’s typically inflames and attacks the intestines and colon over most of a person’s lifetime, and it takes some pretty strong medication and ongoing treatment to keep it under control.
Sometimes the medicine needs some help, though, and that’s where gluten comes into the story.
After a few hospital visits, we decided to try dramatically lowering my husband’s gluten intake, to reduce his dairy consumption, and to have him avoid white flours and refined sugars even when he did “cheat.” After all, it couldn’t hurt, and it might help.
Six months later? Wow. He does cheat sometimes, but he’s so much better. And I’ve gotten better at baking him recipes that convince him not to miss the wheat.
One of those recipes is right here, and it’s so good that nobody ever realizes it’s flourless. These oat cookies use oat flour instead of regular flour. Oat flour is just oats ground up very finely, but for those of you who can have NO gluten, beware: you have to buy the gluten-free oat flour, like the one from Bob’s Red Mill. Other oats not designated specifically gluten-free can contain traces of gluten and therefore don’t count. The same goes for your rolled oats. Only get the kind that is certified as gluten-free!
The reason this recipe works so well is that the oat flour just makes the cookies even more intense with oatmeal goodness. Honestly, I would never go back to regular flour after making them this way. A few weeks back I brought some of these into work along with other goodies, and guess what was gone first? Yep. These!
Now, for all you oatmeal raisin people out there, sorry. But if given the choice, I’ll put giant chocolate chunks in my oatmeal cookies any day. Raisins are for other things, like…eating raisins. By themselves. Not to go in my cookie. I have very strong feelings about this. Feel free to hate me forever. Or to just disagree. Taste is subjective!
The great thing is that you can put other add-ins into this oatmeal cookie base if you like. I promise I won’t get angry.
Cookie time! And I’d love to hear how you feel about the oat flour, especially those of you out there missing wheat. I made these for you!
- 1/2 cup unsalted butter, softened
- 1 cup firmly packed brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1 and 1/2 cup rolled oats
- 1 cup oat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chunks
In a bowl, combine the oats, oat flour, baking soda and salt. Set aside.
Cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix again. Gradually add the oat mixture, beating each time until the dry ingredients are fully incorporated. Stir in the chocolate chunks.
Chill the cookie dough for an hour. If you’re heading out, leave it in the refrigerator covered up until you’re ready to bake. Note: do not leave it in the fridge for more than two days.
When you’re ready to bake, preheat the oven to 350 degrees. Line two cookie sheets with parchment paper or use a silicone baking sheet.
Scoop the dough into 1 and 1/2-inch balls and place them on the cookie sheet about 2 inches apart. Bake for 10-12 minutes until the edges are beginning to crisp and the middle is mostly set. Do not overbake.
Allow the cookies to cool and then remove with a spatula. Eat or store in an airtight container for up to one week. Don’t worry. They won’t last that long!