The versatility of these cookies is endless. White or milk chocolate, or dried apricots or currants make delicious substitutions for the dark chocolate. Make sure you use just a level tablespoonful of dough for each cookie; that guarantees the not-too-thin, chewy texture that will have you reaching for seconds.
- Portion size 36 servings
- Credits : Canadian Living Magazine: May 2013
MethodIn large bowl, beat together butter, brown sugar and granulated sugar until fluffy. Beat in egg and vanilla.
Whisk together all-purpose flour, oats, sweet rice flour, xanthan gum, baking powder, baking soda and salt; stir into butter mixture. Stir in chocolate. Cover and refrigerate for 20 minutes.
Roll by 1 tbsp into balls; arrange, 2 inches (5 cm) apart, on 2 parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 350?F (180?C) oven, switching and rotating pans halfway through, until golden, 10 to 12 minutes.
Let cool on pans on racks for 2 minutes. Transfer to racks; let cool. (Make-ahead: Store in airtight container for up to 3 days.)
Nutritional facts Per cookie: about
- Fibre 1 g
- Sodium 43 mg
- Sugars 6 g
- Protein 1 g
- Calories 84.0
- Total fat 5 g
- Potassium 49 mg
- Cholesterol 12 mg
- Saturated fat 3 g
- Total carbohydrate 10 g
- Iron 5.0
- Calcium 1.0
- Vitamin A 3.0