Sunday, October 9, 2016

Gluten Free Oatmeal Cookies



My boy cherub has loved oatmeal cookies since the time he could say, "cick-koo."

And as a little guy, I knew exactly what he was saying when he asked!

Not much has changed as he's grown . . . and oatmeal cookie is still a great treat to him.

This week, he has been asking for dessert.

Well, he and the girl cherub both!

But I haven't made anything.

Not because I didn't want to.

But we were in and out so much this week,

and we were all going to be gone this weekend,

that I didn't think it was necessary to bake this week.

But here it is, Sunday afternoon,

and the weather is perfect,

and the house is quiet,

so I decided to make the cherubs happy and bake!

I'm not really certain that I've made an oatmeal cookie since we've been gluten free,

which has been about 2 1/2 years,

so it's about time I get a good recipe!

This one, I do think, is a keeper.

If you're not gluten free . . . but you've kept reading just to see, let me say that our favorite,

"gluten filled oatmeal cookie" recipe is on the back of the Quaker Oatmeal box.

But!  If you're like our family, and need . . . or even want, a gluten free option, give this a try!

Gluten Free Oatmeal Cookies

1/4 cup softened butter
1/4 cup Crisco (plain or butter flavored)
1/2 cup brown sugar
1/2 cup white sugar
1 egg, room temperature if you've planned ahead
1 1/2 tsp. vanilla
1 cup gluten free flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
14 tsp. nutmeg
1/8 tsp. ginger
1/4 tsp. salt
1/2 tsp. xantham gum (omit if your flour blend already has it)
1 cup oats (gluten free)
3/4 cup raisins

In a stand mixer, add the butter, Crisco, and sugars.  Beat together until well combined and pale in color; about 5 minutes.  Stop and scrape down the sides of the bowl as necessary.  While the butter and sugar whisk together, in a small bowl, mix together the flour, cinnamon, ground cloves, ginger, and salt.

Add in the egg and vanilla.  Beat until well incorporated.

Add in the flour mixture and mix well.  Stop to scrape down the sides of the bowl, if necessary.

Add in the xantham gum, oats, and raisins.  Mix together just until combined.

Allow the dough to sit for at least one hour, if you can stand it.  This allows the flour to absorb the liquid well and "do it's thing."  If you don't have the time or patience, go ahead and bake the cookies!

In a 350 degree preheated oven, drop the dough by 1 TBSP scoop onto a silpat lined, or greased cookie sheet.

Bake for 6-9 minutes, depending on how you prefer your cookies.

Remove from the oven and allow to cool on the pan for 3 minutes before removing to a cookie cooling sheet.

Enjoy warm or completely cooled.

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