Everyone's life has changed as a result of the novel coronavirus pandemic. I lost my job (for four weeks, maybe longer, maybe forever), people are dying and this thing is spreading faster than juicy gossip at a church picnic.
My biggest gripe is hording. Maybe not hording but greed I can't find AP flour or yeast. Or reishi mushrooms (great for immune system support, I put it in stock).
All of my loved ones are safe and healthy. For that I am so happy. But what's next?
For me, it’s cooking, gardening, TV, and computing (blogs, streaming content, catching up on my Shakespeare*....)
And improvising.
The stores are out of AP and WW flour as well as yeast. So I used what I had. Gluten free oat flour (in a cookie, it doesn’t matter but I wouldn’t sub it in bread — not enough gluten - but that’s another blog post).
LOVE IT! These cookies are da b0mb!
I’m experiencing technical difficulty. New equipment...
IPad & Keyboard = wonkyblogging. Sorry!
Please play with this recipe. It’s a keeper. If you augment, I’d stay away from nuts. The dough is crumbly - and nuts will make it more so.
Oat Flour (coconut) Chocolate Chip Cookies
1/2 + 2 T semi solid coconut oil (I didn’t have butter so I subbed coconut—yum)
1/2 C brown sugar
1/2 C white sugar
1 ea Egg, beaten
1-1/2 t vanilla
3/4 t baking soda
1/2 t salt
2-1/2 C oat flour
10 oz chocolate chips
Cream sugar and butter or semi-solid coconut oil. Add beaten egg and vanilla. Mix dry ingredients in a large bowl. Add wet to dry and mix. Fold in chocolate chips. The dough will be a bit sticky.
Refrigerate for a minimum of two hours.
After chilling, the dough will be crumbly. Portion the dough using a meatball scoop or soup spoon. Warm the dough in your hands slightly and place the balls on an ungreased cookie sheet.
350 9 minutes More or less time depending on the size.
Be well
Eat well
Love Big-even-if-socially-distancing
XOXO
Nancy
* Check out Sir Patrick Stewart (@sirpatstew) reading sonnets on Instagram.
