A traditional cookie made gluten-free.
I suppose you might argue that one oatmeal cookie recipe is sufficient. I imply, what number of oatmeal cookie recipes does an individual want? To this I reply, no less than two. Why? Nicely, first you will have one with raisins (my oatmeal raisin cookies here). Grapes give oatmeal cookies that old skool chewy sneaky diet increase. They’re quaint and comfortable cozy.
Kinda like spending a kind of Saturday afternoons at your Aunt Martha’s home, chillin ‘. Watching Mr. Rogers and laying on the ground with a pile of coloring books. Coloring exterior the traces with a beat up field of Crayolas.
Wishing the silver crayon was greater than a lonely nub.
And proper at that nub lamenting second she’d carry you a plate of cookies.
Reality is, I by no means had an Aunt Martha.
However I did have a sequence smoking platinum blond babysitter who appreciated martinis slightly an excessive amount of. Or possibly it was gin and tonic. There was ice within the glass.
If I used to be fortunate sufficient to scrounge up a coloring guide and a few crayons, I might conceal behind the couch. I did not need to hear her opinion on pantyhose or how you might inform a lady’s age by taking a look at her knees.
I might wait out the tedious afternoon with out cookies. If I used to be fortunate, I may be handed a cup of grape Kool-Help. Or a Melmac bowl of Cheetos.
Maybe that is why I am not a fan of raisins in oatmeal cookies. I carry no comforting raisiny reminiscences, although I admire their nice qualities- in an summary, theoretical sense.
No, I am extra of a chocolate chip oatmeal cookie sort of woman. Particularly when mentioned cookies are heat and the chips are melty. Chocolate makes every thing proper with the world.
So here is oatmeal cookie recipe quantity two. Bake some up this week.
I say, be your personal Aunt Martha.
Karina’s Gluten-Free Chocolate Chip Oatmeal Cookies
By Karina Allrich April 2010.
I used my favourite flours on this new oatmeal cookie recipe- a sorghum, millet and tapioca starch combo. I desire this mix over rice flours. It is a style and texture difficulty. Make certain the oats you select are licensed gluten-free. Verify the label (read more about oats and the Purity Protocol here).
Preheat the oven to 350ºF. Line two baking sheets with an Exopat or Silpat. In the event you do not use a baking mat, parchment paper will assist. (Gluten-free cookies are likely to scorch simply.)
Whisk the dry elements in a bowl-
1 cup sorghum flour
1/4 cup GF millet flour (or GF oat flour, or brown rice flour)
1/2 cup tapioca starch / flour (or candy rice flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nice sea salt
1 xanthan gum teaspoon
1/2 teaspoon floor cinnamon
1/4 teaspoon floor nutmeg
In a separate bowl, beat to cream-
3/4 cup Spectrum Natural Shortening, Earth Steadiness stick, natural coconut oil (or butter if you happen to desire dairy)
1 1/2 cups gentle brown sugar
1 tablespoon bourbon vanilla
2 natural free-range eggs, crushed (or 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup heat water until frothy)
Add the whisked dry elements to the creamed brown sugar and beat to mix.
3 to three 1/2 cups licensed gluten-free rolled oats
Begin with 3 cups GF oats. Combine until distributed evenly. If you would like extra within the batter, add in one other half cup.
1 cup darkish chocolate chips
Stir by hand to mix.
Spoon balls of dough onto lined baking sheets and press down a bit to make a cookie form. In the event you like your cookies flat and crispy, press down a bit thinner. If not, preserve them extra rounded.
In the event you’re unsure, do a take a look at run with a single cookie if you happen to like, to see how a lot the dough spreads whereas baking.
Bake for about 12 minutes till barely golden and chewy. (Word: Longer baking time (quarter-hour) creates a more durable cookie, nearer to packaged oatmeal cookies.
Cool the baking sheets on a wire rack for 3-4 minutes; than take away the cookies onto cooling rack. Wrap cooled cookies in recycled foil and freeze in freezer luggage for future treats. These cookies preserve higher than most gluten-free cookies, as a result of oats, so if you would like to experiment, preserve a number of in an air-tight container. Finest if eaten in a day or two.
Cook dinner time: 12 to fifteen min Yield: 24 cookies
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Some celiacs can not tolerate oats, even when licensed gluten-free. Probably as a result of excessive fiber (although this may occasionally truly assist some of us). Verify along with your physician if you happen to discover oats are troublesome to digest.
For substitution assist, please see my guide to baking with substitutions here.