This recipe comes courtesy of Chefs Penny and Eli Martinez.
With a family that has food allergies, it is tiring constantly saying, "May I have a cookie without any dairy or gluten? Oh, and leave the nuts out and all that other stuff we can't eat." What a mouthful! Growing up my husband was touted for his athletic speed, "Lookie, lookie, here comes Zookie," could be heard throughout games. Well, the word stuck, and to cut down on our wordy food description, we have officially named our allergy-friendly cookies... Zookies! Enjoy!
Makes 2 dozen cookies
Preparation Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
*1 cup unsalted dairy-free butter *2 cups brown coconut sugar *2 teaspoon pure vanilla extract (gluten-free/vegan) *2 large eggs *2 cups gluten-free all-purpose flour with xanthan gum *1 teaspoon baking soda (gluten-free/vegan) *1 teaspoon gluten-free baking powder (gluten-free/vegan) *1 teaspoon salt *1 teaspoon ground cinnamon *3 cups gluten-free quick oats *2 cup chocolate chips (vegan, gluten-free, sugar-free, dairy-free)
Preparation:
*Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. *In a large bowl, beat together butter and brown sugar on medium speed until smooth. *Add vanilla extract and egg and mix until fully combined. *Add flour, baking soda, baking powder, salt, cinnamon, oats to the mixture and mixe until fully combined. Do not over-mix. *Scoop dough with a 1 1⁄2 tablespoons cookie scoop and place cookies 2” apart on parchment-lined baking sheet. *Bake for 10-12 minutes, or until cookies start to turn golden brown. *Allow cookies to cool for 2-3 minutes before moving to a cooling rack.
