I’ve been learning so much about how to deal with life this week. This recipe is a great representation of said lesson.

Giant Oatmeal Chocolate Chip Cookie - Fork & Beans

You can set out to do something all you’d like but always to open to (and expect) set backs. In fact, allow those set backs to be your teacher and your guide. When you get caught up on your version of how you think life is supposed to happen,  you miss out on what it’s really about. In fact, I know from personal experience that if I am not open to learning from my set backs I become rigid, angry and unwilling to budge. The antithesis of growth.

Giant Oatmeal Chocolate Chip Cookie - Fork & Beans

The best part of staying open to any possibility in life? You create a HUGE cookie that can be enjoyed by everyone at the same time. It’s even more fun to fight over that favorite piece. And that, after all, really is what life is about…

Giant Oatmeal Chocolate Chip Cookie - Fork & Beans

The Ultimate Break-Apart Cookie Recipe

Gluten, egg, and dairy-free

Makes 2 huge cookies

INGREDIENTS:

  • 3/4 c. Cara gluten-free flour blend
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 c sugar
  • 2/3 c. brown sugar
  • 1/2 c. olive oil
  • 1 flaxseed “egg” (1 Tb + 2 Tb warm water)
  • 1/2 tsp vanilla
  • 3/4 c. chocolate chips
  • 1/2 c. walnuts or pecans (optional)
  • 1 1/2 c. rolled oats

DIRECTIONS:

  1. Preheat your oven to 375 degrees. Line your baking sheet with aluminum foil or parchment paper. Grease with cooking spray.
  2. Combine the flour, baking soda, and salt in a small bowl .Whisk until well combined.
  3. With an electric mixer, blend sugars and oil together for a good minute. Add flax egg and vanilla for another 30 seconds.
  4. Pour flour mix into the sugar/oil mix until combined.
  5. Fold in chocolate chips, nuts and oats. *You will notice that your cookie dough is not going to completely hold together and that is okay! When the oil is heated and baked it will spread throughout the dough and allow it to create that cohesiveness needed to keep it intact.
  6. Pour half the cookie dough onto the first greased and lined baking sheet. Spread flat and evenly with your fingers.
  7. 10-12 minutes or until brown along the edges. Keep an eye on it though, you don’t want it to burn. Allow to cool for at least 5 minutes so it can harden a bit. Repeat with the remainder of the dough.
  8. Place on a platter and allow everyone to dig in!

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