A classic cookie made gluten-free.
I suppose you could argue that one oatmeal cookie recipe is enough. I mean, how many oatmeal cookie recipes does a person need? To this I answer, at least two. Why? Well, first you have one with raisins (my oatmeal raisin cookies here). Raisins give oatmeal cookies that old school chewy sneaky nutrition boost. They’re old fashioned and comfy cozy.
Kinda like spending one of those Saturday afternoons at your Aunt Martha’s house, chillin’. Watching Mr. Rogers and laying on the floor with a pile of coloring books. Coloring outside the lines with a beat up box of Crayolas.
Wishing the silver crayon was more than a lonely nub.
And right at that nub lamenting moment she’d bring you a plate of cookies.
Truth is, I never had an Aunt Martha.
But I did have a chain smoking platinum blond babysitter who liked martinis a little too much. Or maybe it was gin and tonic. There was ice in the glass.
If I was lucky enough to scrounge up a coloring book and some crayons, I would hide behind the sofa. I didn’t want to hear her opinion on pantyhose or how you could tell a woman’s age by looking at her knees.
I’d wait out the tedious afternoon without cookies. If I was lucky, I might be handed a cup of grape Kool-Aid. Or a Melmac bowl of Cheetos.
Perhaps that’s why I’m not a fan of raisins in oatmeal cookies. I carry no comforting raisiny memories, though I appreciate their fine qualities- in an abstract, theoretical sense.
No, I’m more of a chocolate chip oatmeal cookie kind of girl. Especially when said cookies are warm and the chips are melty. Chocolate makes everything right with the world.
So here’s oatmeal cookie recipe number two. Bake some up this week.
I say, be your own Aunt Martha.
Karina
xox
Karina’s Gluten-Free Chocolate Chip Oatmeal Cookies
By Karina Allrich April 2010.
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 (read more about oats and the Purity Protocol here).
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 GF oat flour, or brown rice flour)
1/2 cup tapioca starch/flour (or sweet rice 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, organic coconut oil (or butter if you prefer dairy)
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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Notes:
Some celiacs cannot tolerate oats, even if certified gluten-free. Possibly due to the high fiber (though this may actually help some folks). Check with your doctor if you find oats are difficult to digest.
For substitution help, please see my guide to baking with substitutions here.
