Flourless Chocolate Chip Oatmeal Cookies are a simple and delicious cookie. They are also easy to make gluten free.
I love flourless cookies. Flourless chocolate cookies are a favorite at our house that I have been making for years.
Today I am sharing a new favorite flourless cookie. Flourless Chocolate Chip Oatmeal Cookies. These are so good!
I recently took these cookies to a small group meeting at our church and three people asked me for the recipe.
I have been experimenting with this recipe. I changed it up and was not quite sure I had it right, but I think it is a sign that the recipe is perfect when three people ask you for the recipe.
One of the reasons I like flourless cookies is because they are regular food that happens to be gluten free. Now these cookies do contain oats, so you have to use gluten free oats to make them gluten free. But they are regular cookies, so no one will know that they are gluten free.
They taste just like a normal cookie would. I love recipes like that!
Flourless Chocolate Chip Oatmeal Cookies
A simple flourless oatmeal cookies
- 2/3 cup butter (melted)
- 3 cups quick cooking oats ((I use gluten free quick oats))
- 1 cup sugar
- 1/2 cup brown sugar (firmly packed)
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups chocolate chips
Preheat oven to 350 degrees.
In a bowl stir together by hand butter, sugar, brown sugar, salt, eggs, and vanilla. Do not use a mixer, these are better mixed by hand.
Stir in oatmeal until well mixed. Stir in chocolate chips.
Refrigerate dough for several hours. Do not skip this step or the dough will spread while baking.
From dough into balls using about 2 tablespoons of dough. Place on baking sheet and bake for 11-13 minutes.
Let cool on cookie sheet for about 5 minutes or until cookies are set and easy to remove. Finish cooling on wire rack.
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These dairy free chocolate muffins are a delicious dairy free muffin that are so good no one will know they are dairy free.
One of my daughters eats dairy free. Or eats mainly dairy free. It is not an allergy, we are not 100% strict with it, but in general she avoids dairy. Several years ago she decided to go dairy free when she realized that she felt much better not eating dairy.
I realized long ago that sometimes we just need to listen to our bodies. If your body, stomach, digestive tract, etc. don’t like something, we usually know it. All too often though we ignore the signs and end up in worse health.
So when she told me that she feels better eating mainly dairy free I listened. She occasionally cheats, but in general avoids it.
We have a lot of food issues in our family. Three of us eat gluten free. My oldest daughter has a peanut, tree nut, sesame allergy. The other daughter avoids dairy. Let’s just say that kitchen life can be complicated sometimes at our house.
Sometimes I will make special food for just the person or people that need it, but most of the time I try to make food that we can all enjoy. Food that tastes so good no one would know it is missing something or contains a special ingredients.
Muffins are a favorite at our house, so I have been experimenting with some dairy free muffins. I have a gluten free dairy free banana muffin that we love, but I wanted to come up with a basic dairy free chocolate muffin that could be made regular or gluten free.
After experimenting quite a bit with recipes, I finally came up with this dairy free chocolate muffin that is so good. It can be made with regular flour or with a gluten free blend. I like to use Bob’s Red Mill 1 to 1 Gluten Free Flour Blend.
These muffins really are so good that no one will know they are dairy free or gluten free dairy free. They have a great taste and texture. They are slightly more dense than a normal muffin, but the taste and texture are delicious.
Dairy Free Chocolate Muffins
A simple chocolate muffin that is so good no one will know it is dairy free. I am also sharing a gluten free version.
- 1 1/4 cups flour or Bob's Red Mill 1 to Gluten Free Flour Blend
- 1/2 cup sugar
- 1/3 cup baking cocoa
- 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup plain or vanilla coconut yogurt
- 1/2 cup coconut milk ((Coconut Milk Beverage not canned coconut milk))
- 1/4 cup coconut oil or regular vegetable or canola oil
- 1/2 teaspoon vanilla extract
- 1/2 cup dairy free chocolate chips
Preheat oven to 350.
Line a muffin pan with paper liners or grease a muffin tin. Set aside.
In a bowl combine flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
In a mixing bowl mix eggs, coconut yogurt, coconut milk, oil, and vanilla until well combined.
Mix in dry ingredients just until combined.
Stir in chocolate chips.
Scoop batter into muffin cups filling each cup 3/4 full.
Bake for 17-18 minutes or until toothpick inserted into the center comes out clean.
Let cool for 5 minutes in pan and remove to wire rack to cool completely.
The post Dairy Free Chocolate Muffins (With a Gluten Free Option) appeared first on Lynn's Kitchen Adventures.
Enchilada Meatball Casserole is a simple and delicious way to change up your basic meatballs.
Last week I shared a recipe for Mexican meatballs. They are one of my favorite ways to make meatballs. They are also one of my favorite things to keep in the freezer for busy days.
I love that I can serve those meatballs in so many ways. They work as is served with Mexican rice and refried beans. They work used in burritos or quesadilla, but today’s recipe for enchilada meatball casserole might be my favorite way to use them.
I like to serve them as is with rice and beans the first night and then serve them as this enchilada meatball casserole the second night. This makes for an easy cook once serve twice type of meal. Yes, I am still cooking the second night, but the majority of the work is done the first day.
This recipe also makes a great way to use freezer meatballs because I almost always have the ingredients to make this on hand.
Enchilada Meatball Casserole
Simple and delicious way to change up meatballs.
- 18 cooked <a href="https://www.lynnskitchenadventures.com/2018/02/mexican-meatballs.html">Mexican meatballs</a> or your favorite basic meatball recipe
- 1- 19 ounce can enchilada sauce or <a href="https://www.lynnskitchenadventures.com/2009/04/homemade-enchilada-sauce.html">Homemade enchilada sauce</a>
- 2- 8 ounce cans tomato sauce
- 2 cups shredded cheddar or colby jack cheese
Preheat oven to 350 degrees.
In a bowl combine enchilada sauce and tomato sauce. Spread about 1 cup of sauce into the bottom of a 9×13 pan.
Place meatballs on top of sauce. Pour remaining sauce over meatballs.
Sprinkle with grated cheese.
Bake for 20-25 minutes or until heated through and cheese is melted.
If you are gluten free be sure to use gluten free enchilada sauce.
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