Whenever Cookies — Jewberly Emiris

Dec 15

Dec 15 Whenever Cookies

I blogged about this recipe way back in 2015 on our original Jewberly Emiris blog. That summer, I had started cooking gluten free at home for Jewel — I was okay to do it for her but I was convinced I would never eat strictly gluten free. Obviously, that was naivety as I myself have been strictly gluten free for the past five years and dairy free for over four years. Essentially, I was eating gluten free at home but gluten when I was at work or restaurants and eventually realized that every time I ate gluten, I got sick afterwards.

Now it wasn’t just Jewel I was cooking for, it was myself too. I was already a good cook, but now I was determined to be the best gluten free cook I could be.

There was a lot of trial and error.

One of my main issues was I tried to use almond flour (literally just finely ground almonds) or coconut flour (made of ground coconut meat, it needs a LOT of extra liquid to not be dry and crumbly) in every recipe. Not only are those two of the more expensive options for gluten free alternatives, they are also two of the more challenging alternatives to work with.

After trying different random brands of gluten free flours, I finally ordered Better Batter Gluten Free Flour at the recommendation of food blogger and recipe developer, Gluten Free On A Shoestring. I was amazed! My results became much more consistent and the texture, flavor, and finished products were all much improved. Get on the Better Batter email list for special sale announcements and infrequent email updates that won’t clog up your inbox.

Of course, you can opt to use another type of gluten free all-purpose flour, but be aware that your cookies may turn out gritty, dry, or have a strange aftertaste.

I’m not a die-hard Trader Joe’s loyalist, (although this post could make it seem that way!) but I do appreciate that they have pretty inexpensive gluten free rolled oats and unsweetened shredded coconut.

1 egg, room temperature

1/2 cup butter, softened (one stick)

1/2 cup dark brown sugar, packed

1/2 cup sugar

1 tablespoon vanilla extract

1 cup gluten free rolled oats

1 cup Better Batter Gluten Free All-Purpose Flour Mix, measured correctly

1/2 cup unsweetened shredded coconut flakes

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup semisweet chocolate chips (mini if you have them!)

Preheat oven to 350º F.

Cream egg, butter, brown sugar, sugar, and vanilla together in a stand mixer for at least 5 minutes, scraping down sides of bowl with rubber spatula often.

In separate bowl, mix together rolled oats, gluten free flour, shredded coconut, baking soda, and salt. Add these dry ingredients to the creamed ingredients and mix until combined (about one minute).

Remove bowl from stand mixer and fold in chocolate chips with rubber spatula. Chill batter in the refrigerator for at least 30 minutes. Using a cookie scoop, transfer even scoops to your cookie sheet of choice (I used a Pampered Chef stoneware pan my mother-in-law gave me.)

Bake cookies for 10-13 minutes or until edges are golden brown, and let cool completely before serving.