a gluten free adventure...

This is my first attempt at a food blog.  I am a foodie through and through.  Luckily, being from New England, I find culinary inspiration and delicious food everywhere I go.  It started off as a hobby.  If I was stressed, bored, happy, sad, you name it, I would bake.  It later evolved into somewhat of a cupcake business that I continue to this day.  I branched out and took over the cooking responsibilities from my long-time boyfriend (a graduate of a high school culinary program and a phenomenal chef) and tried my hand at dinner and meal recipes most nights.  Years later I bake, cook, and mix drinks.  I am also a writer and decided that a food blog was just the adventure I needed in my life.  Thus, the creation of wicked chic sweets!

My mother has been living with Celiac Disease for a number of years now.  As an avid baker, she would often miss out on my fantastic dessert creations.  Around the same time that I decided to start a blog of my culinary adventures, I decided that incorporation of more gluten free desserts was paramount.  I thought, what better way to start off my cooking blog than with my first successful gluten free baking recipe.  After tweaking this recipe a number of times, I have found a recipe that is truly as delicious as a regular cookie (taste and texture included).  The recipe is as follows:

Gluten Free Chocolate Chip Cookies:

1 1/2 cups Rolled Oats
1/2 tsp Baking Soda
1/4 tsp Salt
4 tbsp Brown Sugar
3 tbsp White Sugar
1/4 cup Chocolate Chips
2 tbsp Oil (vegetable, canola, etc.)
2 tbsp Milk

Preheat your oven to 375F.

In a food processor, blend the oats, baking soda, salt, brown sugar, and white sugar until combined.

Transfer the blended dry ingredients to a medium sized mixing bowl.  Stir in your chocolate chips, oil, and milk until your dough comes together.  If your dough seems too crumbly, you may wish to add another tbsp of milk, however I wouldn't suggest adding more than that as the dough can easily become too runny.

Form dough in to balls and drop onto an ungreased cookie sheet. Bake for 8 minutes.  If cookies are not quite finished, you may leave in oven for a few additional minutes (I didn't find them to be a cookie that dries out easily).  When cookies are done, take them out and let stand for a minute or two before carefully moving them to a cooling rack.

This recipe yields 16-20 cookies depending on the size.  The batch is not a large one, though I imagined it could be doubled (I have not tried to double it).  The end result is a chewy, oatmeal-y, chocolate chip-y cookie.  I hope you enjoy!