Many of us avoid wheat these days, not to be difficult dining companions, but because it makes us feel oogie, puts us in a brain fog, and bloats us up like agitated puffer fish.
I don’t pay attention anymore to the latest scientific data that contradicts last week’s latest scientific data on whether or not wheat intolerance is an actual “thing.” All I know is that I’ve done personal studies using a small pool of subjects, including a control group (yes, yes – okay, OKAY! They were all ME!) and my research indicates that wheat makes me feel like a certain poisonous marine creature having a really rough day. Since giving it up, I now feel less like an angry blowfish and more like the lumbering land creature I am.
But I still like cookies. I have two go-to recipes for wheat-free cookies that give me hope that the rest of my life isn’t to be dull, icky-healthy, and devoid of hand-held baked goods. Bob’s Red Mill has an Almond Cookie recipe on the back of the Oat Flour package that’s good when you want something inoffensive with your coffee, and Isa Chandra Moskowitz and Terry Hope Romero were awesome enough to include a kick-butt Wheat-Free Chocolate Chip Cookie recipe* in their bestseller, Veganomicon. I actually like that recipe so much that sometimes I hide those little gems from Mike so I can be sure to get some (hey, he can eat his wheat cookies – the man’s not deprived!).
Today, a little something different called to me. Something chocolaty. Something with oatmeal, almond meal, and lots and lots of cocoa. Something that would knock our whole family’s socks off (wheat eaters included) and make me WISH they weren’t wheat-free so I wouldn’t have an open invitation to eat them like I should be eating my vegetables.
Mission accomplished. A new recipe to tame the strongest chocolate craving, provide some actual nutrition (and, yes, well, some sugar and fat, too – we can’t win ’em all), and NOT make me puff up like a pissed off puffer fish.
Wheat-Free Chocolate Cookies
1/2 c. butter
1 c. dark brown sugar
2 tsp. vanilla
1 tsp. baking soda
1/2 c. cocoa powder
4 tsp. flax meal
1 c. oatmeal
1 c. oat flour
1 c. almond flour
1/2 c. chocolate chips
Cream butter and brown sugar. Add vanilla and eggs, beating until combined. Add baking soda, flax meal, and cocoa powder and mix until blended. Add oatmeal and mix. Add oat flour and mix. Add almond flour and mix. Add chocolate chips and, you got it, mix again.
Drop by tablespoons onto ungreased cookie sheet. These can be hand rolled and flattened with your palm or just left in dropped shape. Bake at 350 degrees F for 7-8 minutes. The outsides crack but the center should feel soft and gooey. They will set up and be easy to handle in just a minute or so out of the oven. Remove from cookie sheet and cool on wire rack.
Then, listen to your family gush about how good they are and listen to yourself say, “Finally! A wheat-free chocolate cookie that rocks my socks! I may never eat another kind of cookie for the rest of my days.”
*A thousand thanks to Isa Chandra Moskowitz and Terry Hope Romero for proving that wheat-free vegan cookies can, in fact, kick butt! I think this recipe may also easily be made vegan. I will experiment and post results later.