These are my family’s absolute favorite cookie! I have adapted the recipe from one of my favorite cookbooks, The Family Cooks, because I wanted significantly less sugar and butter than their recipe calls for and I think that little change makes them even more delicious. And, I switched out the white flour for sprouted spelt flour…..less gluten…..lots of health promoting enzymes. Sometimes, I add in chia or flax seeds for even more nourishment.
2 C old-fashioned gluten-free rolled oats
1 1/2 C organic sprouted spelt flour
1 t baking powder
12 oz gluten-free mini dark chocolate chips
1 3/4 sticks of unsalted organic butter, room temp.
1/2 C sugar……..go as natural as possible here…..
1/2 C packed light brown sugar
2 pasture eggs
preheat the oven to 350 degrees and line the cookie sheets with unbleached parchment paper
Combine the oats, flour, baking powder and mini chocolate chips in a large bowl.
In the bowl of a stand mixer, using the paddle attachment, add the butter and sugars. Beat on low to medium until fluffy, then add the eggs until well combined. Now add in the oats and flour mixture and with the mixer on the lowest setting allow everything to combine, stopping frequently to clear the interior paddle of dough and to scrape down the sides to make sure all the ingredients are incorporated.
Chill the dough for at least thirty minutes and then drop spoon size balls onto baking sheet, allowing for a little spreading. Bake for six minutes and then give the baking sheet a half-turn for the remaining six minutes to ensure even browning and cooking. Gently transfer to a wire rack to cool.