![]() Line the bottom of an 8-inch square dish with the milk dipped cookies. Quickly dip the cookies, one at a time, in the milk. Today I used chocolate chip cookies because that's what was on sale and no one complains if I switch from the oatmeal to the chocolate chip cookies.ġ box oatmeal cookies, about 250g or approximately ½ lb (chocolate chip or coconut are good, too)Ģ small tubs Cool Whip or 1 large tub (about 4 cups)Ģ or 3 Skor or Crispie Crunch Bars, choppedĬhocolate or caramel syrup (optional, but good) They are hard, little crunchy things that soak up the milk like a sponge. Most of my friends and I make it with the inexpensive little Dare Breaktime Cookies or the no name generic brands that are similar. The original Snack-and-a-Half (both the ice cream treat and the dessert) uses oatmeal cookies but I've had it with chocolate chip and coconut cookies as well. Most people also sprinkle chopped candy bars between the layers, and I drizzle caramel and chocolate sauces in between as well as I think it adds a little bit of decadence to the dessert. Well, that would be the simplest form of the dessert. It's frozen for several hours and served still frozen or slightly thawed. This dessert uses oatmeal cookies layered between Cool Whip or other whipped topping, topped with chopped Crispy Crunch or Skor bars. I remember eating those as a kid but I don't think they make them anymore. I don't know who invented this dessert but I guess it was fashioned after the ice cream treat by the same name-two oatmeal cookies sandwiched together with vanilla ice cream and covered with chocolate. I made it this past weekend and took it to Peter's for dessert and sure enough I brought home an empty dish. It shows up when families gather or at church potlucks and I've never seen any leftovers unless it's a teeny, tiny gathering (2 people). Keep at room temperature for up to 3 days.Snack-and-a-Half frozen dessert is a well-known favourite among many Newfoundland families, including my own.Place sheets of parchment paper between the layers of cookies.Transfer cookies to an airtight container.Let the cookies cool completely before storing them.How to Store Gluten Free Chocolate Chunk Oatmeal Cookies: Bonus: they taste better the longer they sit! And finally, you MUST allow these cookies to cool on the baking sheet for at least 15 minutes before transferring them (or eating them).If you love the combination of salty and sweet, sprinkle the cookies with some flaky sea salt.The cookie dough will appear a little wet at first, but don’t fret! Once the dough has chilled (it needs 90 minutes in the fridge), it will be workable.You may use any variety of chocolate, but I find semi-sweet works best with this recipe!.Almond flour can be found at most grocery store or you can make your own by finely grinding almonds into powder.Or you can order it online! An equal amount of brown sugar may be used in its place. Coconut sugar can be found at most grocery stores and many speciality food stores.Just be sure it’s melted and slightly cooled. You may use refined or unrefined coconut oil.You’ll also want to mash the bananas well before adding them to the batter. ![]() Be sure your bananas are ripe! This is important for the taste and texture of the cookies.Remove from oven and cool on baking tray for at least 15 minutes before serving.Don’t worry, they’ll hold their shape once baked. If the cookies look a little unshapely, use your hands to shape them into rounds. Scoop 2 Tablespoon sized mounds of the cookie dough onto the prepared cookie sheet and gently press down.Chill cookie dough! This step is essential!!!.Fold the dry ingredients into the wet ones until evenly combined.In a separate bowl combine the oats, almond flour, coconut, salt, cinnamon, baking soda, and chocolate.In a large bowl combine the mashed banana, oil, sugar, vanilla, and eggs.Line a large baking sheet with parchment paper. How to Bake Gluten Free Oatmeal and Chocolate Chunk Cookies: Because I think you get my point!Īnd today we’re adding a new oatmeal cookie recipe to our cookie collection: GLUTEN FREE OATMEAL CHOCOLATE COOKIES!!! So if you love cookies but can’t tolerate gluten, today’s post is for you! These gooey and decadent oatmeal chocolate chunk cookies are 100% gluten free and SO delicious! I seriously love them all! Chewy oatmeal chocolate chip cookies, Brown Butter Oatmeal Raisin Cookies, Pumpkin Oatmeal Chocolate Chip Cookies, Peanut Butter Oatmeal Cookies… I could go on and on. When it comes to oatmeal cookies, I don’t discriminate. These Gluten Free Oatmeal Cookies are soft yet crunchy and loaded with gooey chocolate! Made with gluten free oats, almond flour, and shredded coconut, these cookies are completely gluten free.
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