Friday, February 3, 2012

A Twist on Chocolate Chip Oatmeal Cookies

You don't have to be a kid to love a good cookie. A friend was telling me about a vacation five years ago where her and her husband received a cookie a day as a special treat. One of the cookies was so good, she saved the wrapper with the ingredient list, promising herself she would try to make something similar to that delicious treat. Just recently, she decided to give it a try and they turned out great. I converted the recipe to gluten and dairy-free and they turned out great, too. The cinnamon, lemon and ground oatmeal give these cookies a great flavor. See what you think.

Gluten-Free Chocolate Chip Oatmeal Cookies     print recipe

1/4 c. dairy-free margarine
1/4 c.  dairy-free shortening
1/2 c. brown sugar
1/2 c. white sugar
1 egg
1/2 t. vanilla
3/4 t. lemon juice
1 1/2 c. gluten-free rolled oats,
       blended to powder
1/2 c. brown rice flour
1/2 c. tapioca starch
3/4 t. zanthan gum
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/2 c. dairy-free mini chocolate chips
     (or 3/4 c. regular size)
1/2 c. chopped walnuts

Cream the shortening and margarine with the sugars. Whisk in egg, vanilla and lemon juice until mixed well.

Whisk oats, flours, zanthan gum, baking powder, baking soda, salt and cinnamon in a separate bowl until combined. Add to egg mixture and stir until flour is combined. Add chocolate and nuts.

Form 1 inch balls and place 2 inches apart on an ungreased cookie sheet. Flatten about 1/2 way. Bake about 6 - 8 minutes depending if you want chewy or crunchy cookies. Cool 1-2 minutes and remove to rack to cool completely.

Happy cookie making.

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