It’s Spring Break here in Colorado and we have had lots of snow so we haven’t been outside as much as I had hoped but we have been doing lots of gluten-free, dairy-free baking. Here is another goodie adapted from 1,000 Gluten-Free Recipes. We decided to try an oatmeal cookie and instead of the raisins and cinnamon, we added dairy-free chocolate chips. These tasted great but didn’t look like a traditional oatmeal cookie, they were more like a mound of yumminess. Enjoy!
Oatmeal Chocolate Chip Cookies, adapted from 1,000 Gluten-Free Recipes
1/4 cup Earth Balance, softened
1/2 cup sugar
1/2 cup light brown sugar, packed
1 large egg
1 tablespoon honey
2 teaspoons gluten-free vanilla extract
2 cups Carol’s Sorghum Blend (see below)
1 1/2 teaspoons xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups Gifts of Nature gluten-free rolled oats
1/2 cup Tropical Source chocolate chips (dairy-free, gluten-free)
1 1/2 cups sorghum flour
1 1/2 cups potato starch
1 cup tapioca flour
1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
2. In a large mixing bowl, beat Earth Balance and sugars with electric mixer until smooth, about 1 minute. Beat in egg, honey and vanilla until blended. Gradually add the sorghum blend, xanthan gum, baking powder and salt and beat on low speed until blended. Do not overbeat. Stir in the oatmeal and chocolate chips. Dough will be fairly stiff.
3. Shape 18 balls of dough and place on cookie sheets. Bake 15 to 18 minutes, or until the cookies start to brown around the edges, rotating the baking sheets halfway through baking.