Oatmeal Cookies (wheat free)

I recently made some oatmeal cookies without using wheat. Brown rice flour replaces the wheat flour. And adding xanthan gum keeps the cookies from crumbling to pieces.

Here is what I discovered about this recipe including my additions:

  • Old Fashioned oats makes a crunchy and crisp texture.
  • One-minute oats make the cookie softer.
  • The original recipe calls for 1/2 C raisins.
  • I added all of the following to the recipe: chocolate chips, white chocolate chips, dried cranberries, chopped walnuts, and raisins. I didn’t measure any of it. So I’m estimating that everything I added a totaled about 1  to 1.5 cups.  All those extras made the best cookie ever, especially with the quick oats!

Here is the original recipe:

  • 1/2 cup butter
  • 1/2 cup light-brown sugar
  • 1/4 cup regular sugar
  • 1/2 tsp vanilla
  • 3/4 cups gluten-free flour
  • 1/2 tsp baking soda
  • dash of salt
  • 1/2 tsp cinnamon
  • 1 large egg
  • 1/2 tsp xanthan gum
  • 1 1/2 cups gluten free oats
  • 1/2 cup raisins (optional)

Preheat the oven to 350 Fahrenheit.

Soften the butter on the counter so it will be easier to work with.

Cream the butter and both the brown and regular sugar with a hand mixer or use your kitchen mixer. The egg and vanilla should be incorporated next. Take your time and keep blending until you have a smooth, creamy mixture.

In a separate bowl combine the flour, baking soda, gum, cinnamon and salt. Give those dry ingredients a good stir, then work it into the egg mixture. Add the oats and then the raisins (if you are using them) to the batter and stir until they are well mixed in.

Scoop one tablespoon of batter onto a greased baking sheet per cookie. **I used a plastic tablespoon measuring spoon. Keep working until you have your cookie sheet filled up. I like to work with two large spoons to do this, but a melon scooper or small ice cream scooper work as well.

The cookies will need to bake for about 12 minutes. A golden brown color will let you know that it’s time to take the oatmeal cookies out of the oven. Let the cookies cool for a good five minutes on the sheet, then move them to a wire rack. Store the finished cookies in a zip-lock bag.

This recipe makes about 2 dozen cookies.

Of course you don’t have to bake all your cookies and other gluten-free treats from scratch. You can get all kinds of baking mixes and even finished gluten free products at local grocery stores and online at websites that specialize in gluten-free products. They are the perfect alternative. There are even some premade cookies that you can purchase that taste pretty decent.

Source: http://EzineArticles.com/?expert=Susanne_M.

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