Finally it’s summer! Summer in my book means going up to a Castine–a small town in Maine–staying with my Grandma and hanging out with my friends who I only get to see once a year. I’ve been coming up to Castine ever since I was little…however there were a few times when I couldn’t make it up because I was living in Japan but that’s besides the point.
Castine is a town full of all-aged sailors, golfers and tennis players. The town is very alive during the summer season, but when fall comes, many people go back to their homes for school or to get away from the brutal Maine winters. My favorite part of coming up to Castine is having a ton of freedom. It’s almost like I’m at a summer camp; there is no mother or father in sight, just friends.
My grandma rents out some of her cottages here in Maine and I thought it would be sweet to welcome the summer renters with some freshly baked oatmeal chocolate chip cookies. I mean, who doesn’t love fresh, warm and gooey cookies??
I decided to make a healthier version of these cookies using coconut oil instead of butter/canola oil. The coconut oil also has a unique flavor that is unlike that of butter. If you would rather use butter or oil instead of the coconut oil, just substitute it 1:1. This recipe is from Half Baked Harvest, and I changed some of the ingredients to 1) make them gluten-free and 2) cut down on the amounts so I wouldn’t have 50 cookies sitting around the house.
Here’s what you’ll need: (makes about 24 cookies)
1 1/2 cup gluten-free rolled oats
1 1/2 cup gluten-free flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup regular sugar
1/2 cup brown sugar
1 tsp vanilla
1/2 cup melted coconut oil
3/4-1 cup semi sweet chocolate chips
1) Preheat oven to 350F and grease a baking sheet.
2) Combine melted coconut oil, egg, vanilla and sugars in a mixing bowl and beat until it reaches a uniform consistency.
3) In a separate bowl combine the flour, baking soda and salt. Slowly mix into the wet ingredients.
4) Add the oats and chocolate chips and mix together.
5) Roll into 1 inch balls and place on the baking sheet. Bake in the oven for 12 minutes.