Valentine’s Day is not a big event at our house this year. My teenage boys are not particularly into getting valentines from mom and dad anymore, and my husband and I have had enough Valentine’s together that we don’t feel the need to spend money in order to say “I love you.” We express our love to each other all the time.
I know, it’s not romantic, but this year we’re not giving cards or flowers, or other gifts. We’ll spend time together, have a nice salmon dinner, and enjoy a homemade treat. I plan on making raw brownies. Something like this or this.
I do love my readers, but I don’t tell you that every day. I apologize for not having a great chocolaty treat recipe for you or even a round up of recipes. I do have a Rudi’s bread giveaway going on and there will be another giveaway posted tomorrow, so be sure to check back.
These cookies contain chocolate chips. Maybe that makes them Valentine’s Day worthy. If not, they are great for every other day of the year. They are thick cookies, but not necessarily chewy. They still have a crunch to them. I personally love oats in my chocolate chip cookies. I love the flavor and texture as well as the added nutrition.
So here’s my sort of Valentine’s recipe for all my dearly loved blog readers!
- ½ cup brown rice flour
- ½ cup millet flour
- ¾ cup potato starch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon xanthan gum
- ½ cup brown sugar
- ½ cup white sugar
- ½ cup (1 stick) Earth Balance buttery sticks (or butter)
- ½ cup Spectrum organic shortening
- 2 eggs
- 2 teaspoons vanilla
- 2½ cups gluten-free oats
- 2 cups chocolate chips (I used Ghiradelli semi-sweet chocolate chips)
- In a small bowl, whisk together the flours, starch, baking soda, salt, and xanthan gum.
- In the bowl of your mixer, beat together the sugars, butter, and shortening until creamy.
- Beat in the eggs and vanilla.
- Gradually add the dry ingredients and mix until combined.
- Stir in the gluten-free oats and chocolate chips.
- Drop spoonfuls of dough onto ungreased baking sheets.
- Bake at 375° for 10-12 minutes.
- Cool for a minute on the pan, then transfer to a wire rack to cool completely.
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