Back when I owned a cookie company all the cookies had their own names with a variety of meanings behind them. The white chocolate chip cookies were called Vagabond simply because men were always the biggest fans of the white chocolate chip cookies. When I think of a gypsy I think of a woman but when I think of a vagabond I picture a man. I don't know why, I just do. So, Vagabond it was, as an ode to the white chocolate chip cookie lovin' men.

Every time I would eat one of the cookies I always felt guilty. Not because they were stuffed full of sugary greatness but rather because all the recipes were made with wheat flour. Wheat makes tasty treats but also comes with it high amounts of oxalates. I knew if I ate too much I'd be paying for it later when my nerve conditions flared up.

Yesterday I was in the mood for baking, but wanted to actually eat the dough and eventually the cookies without thoroughly regretting it later. I used White Rice Flour and Oat Flour, instead of the usual all purpose flour, because they are both lower in oxalates.

I whipped up some Vagabond-ish cookies and..

Ate some dough. No Regrets.
Ate part of a baked cookie. No Regrets.
Ate the rest of said cookie. No Regrets.
Ate another. Yet again, No Regrets!
Shared some with the fam. Slight Regret. Just kidding! Kinda.

You'll find the recipe below.

Happy Baking!

print recipe

Low Oxalate White Chocolate Chip Cookies

by Melanie Satterlee {Old School Modern Mama} September-26-2017

A wheat free sweet treat!

Ingredients

2 1/2 Cups Oat Flour
1 Cup White Rice Flower
1 Cup Butter Flavored Crisco
3/4 Cup White Granulated Sugar
3/4 Cup Brown Sugar
2 Egg
1 Teaspoon Vanilla
1 Teaspoon Baking Soda
1 Teaspoon Salt
2 Cups White Chocolate Chips

Instructions

Pre-Heat Oven to 375 Degrees Mix White Sugar, Brown Sugar, Crisco, and Vanilla until smooth. Add Eggs and mix. In separate bowl stir White Rice Flour, Oat Flour, Baking Soda, and Salt. Gradually add dry ingredients to the wet ingredients. Mix until combined. Mix in White Chocolate Chips until just combined. Scoop dough into 4 ounce balls. Place on cookie sheet. 12 cookies for a standard sized cookie sheet. Bake about 9 Minutes 30 Seconds to 10 Minutes depending on how dark your pan is or how dark you like your cookies.

Details

Prep time: 10 minutes Cook time: 10 minutes Total time: 30 minutes Yield: 15 - 4 Ounce Cookies

Enjoy!

Old School Modern Mama,