I used my favorite flours in this new oatmeal cookie recipe- a sorghum, millet and tapioca starch combo. I prefer this blend over rice flours. It's a taste and texture issue. Make sure the oats you choose are certified gluten-free. Check the label. We use Bob's Red Mill Gluten-FreeRolled Oats.
First:
First:
Preheat the oven to 350ºF. Line two baking sheets with an Exopat or Silpat. If you don't use a baking mat, parchment paper will help. (Gluten-free cookies tend to scorch easily.)
Ingredients:
Whisk the dry ingredients in a bowl-
1 cup sorghum flour
1/4 cup GF millet flour (or brown rice flour)
1/2 cup tapioca starch/flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
In a separate bowl, beat to cream-
3/4 cup Spectrum Organic Shortening, Earth Balance stick, or organic coconut oil
1 1/2 cups light brown sugar
1 tablespoon bourbon vanilla
2 organic free-range eggs, beaten (or 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy)
Add the whisked dry ingredients to the creamed brown sugar and beat to combine.
Add in:
3 to 3 1/2 cups certified gluten-free rolled oats
Start with 3 cups GF oats. Mix till distributed evenly. If you'd like more in the batter, add in another half cup.
Add in:
1 cup dark chocolate chips
Stir by hand to combine.
Instructions:
Spoon balls of dough onto lined baking sheets and press down a bit to make a cookie shape. If you like your cookies flat and crispy, press down a bit thinner. If not, keep them more rounded.
If you're not sure, do a test run with a single cookie if you like, to see how much the dough spreads while baking.
Bake for about 12 minutes until slightly golden and chewy. (Note: Longer baking time (15 minutes) creates a harder cookie, closer to packaged oatmeal cookies.
Cool the baking sheets on a wire rack for 3-4 minutes; than remove the cookies onto cooling rack. Wrap cooled cookies in recycled foil and freeze in freezer bags for future treats. These cookies keep better than most gluten-free cookies, due to the oats, so if you'd like to experiment, keep a few in an air-tight container. Best if eaten in a day or two.
Cook time: 12 to 15 min Yield: 24 cookies
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