https://www.drkira.ca/wp-content/uploads/Gluten-Free-Double-Chocolate-Chip-Oatmeal-Cookies-Vegan-GF-Dairy-Free-2.jpg 2400 1600 Dr. Kira Frketich /wp-content/uploads/dr-kira-new.png Dr. Kira Frketich2011-02-15 17:12:302017-09-29 23:27:03Gluten-Free Oatmeal Chocolate Chip cookies
Here is another great gluten-free recipe from the Gluten-free Goddess blog site.
1 cup sorghum flour aka sweet sorghum flour
1/4 cup millet flour
1/2 cup Bob`s Red Mill tapioca flour
1 tsp bakiing powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 tsp xanthum gum
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 cup Spectrum Organic Shortening (or butter)
1 1/2 cups organic light brown sugar
1 tbsp vanilla extract
2 organic free-range eggs or 1 tbsp Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy
3 to 3 1/2 cups Bob`s Red Mill gluten-free oats
1 cup dark chocolate chips
Preheat oven to 350°
1. In a large mixing bowl, combine all dry ingredients well.
2. In a separate bowl, beat all wet ingredients to cream.
3. Add the whisked dry ingredients to the creamed brown sugar and beat to combine.
4. Combine oats; start with 3 cups oats, mixing till distributed evenly. If you’d like more in the batter, add in another half cup.
5. Lastly, stir in dark chocolate chips by hand to combine.
6. Spoon balls of dough onto lined baking sheets (parchment paper works fine) 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.
7. 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.)
8. Cool the baking sheets on a wire rack for 3-4 minutes; than remove the cookies onto cooling racks.
9. 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.
Makes 18 large cookies or 24 medium cookies.