Gluten Free Chocolate Chip Oatmeal Cookies

My husband was craving cookies.  It isn't very often that he makes requests for food, so when he gives them I get excited.  However, since it is only the two of us in our home, I see no reason to go out and buy regular flour.  In fact, I flat out refuse to contaminate my kitchen with regular flour.  Besides, why should I bake cookies that I can't even eat?!  I find it easiest to go check out other GF blogs because there are lots of people out there that have paved the way ahead of me with GF baking.  This recipe came from Gluten Free Goddess.



The tricky part is the oats.  The Canada Food Inspection Agency has actually prohibited all manufacturers from labelling oats as gluten free.  I believe the reason behind that has to do with the inability of many celiacs to tolerate oats entirely.  If you wish to read more about it check out this website.

If you know that you can tolerate oats, be sure to buy oats that claim to be only oats.  Free from contamination.  The best place to find brands like this is your local organic food store.  So here you go

Gluten Free Chocolate Chip Oatmeal Cookies 

Ingredients:

Whisk the dry ingredients in a bowl:

1 cup sorghum flour aka sweet sorghum flour

1/4 cup millet flour or brown rice flour

1/2 cup tapioca starch/flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 teaspoon xanthan gum

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

In a separate bowl, beat to cream:

3/4 cup  Shortening

1 1/2 cups brown sugar

1 tablespoon vanilla

2 eggs

Add the whisked dry ingredients to the creamed brown sugar and beat to combine.

Add in:

3 to 3 1/2 cups  rolled oats

Start with 3 cups GF oats. Mix till distributed evenly. If you'd like more in the batter, add in another half cup.

Add in:

1 cup dark chocolate chips

Stir by hand to combine.

Instructions:

Spoon balls of dough onto lined baking sheets 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.

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.)

Cool the baking sheets on a wire rack for 3-4 minutes; than remove the cookies onto cooling racks.

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 experiemnt, keep a few in an air-tight container. Best if eaten in a day or two.

Cook time: 12 to 15 min

Yield: 24 cookies

Taken from: http://glutenfreegoddess.blogspot.com