Ingredients
- Add in:
- 1 cup sorghum flour aka sweet sorghum flour
- 1/4 cup millet flour
- 1/2 cup Bob's Red Mill tapioca flour
- 1 teaspoon bakiing 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
- 3/4 cup Spectrum Organic Shortening
- 1 1/2 cups organic light brown sugar
- 1 tablespoon bourbon vanilla
- 2 organic free-range eggs or 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy
- 3 to 3 1/2 cups Bob's Red Mill Gluten-Free Rolled Oats
- Add in:
- 1 cup dark chocolate chips
Preparation
Step 1
Preheat the oven to 350 degrees F. Line two baking sheets with an Exopat or Silpat. If you don't use a baking mat, parchment paper will help. (Gluten-free cookies tend to scorch easily.)
Whisk the dry ingredients in a bowl:
1 cup sorghum flour aka sweet sorghum flour
1/4 cup millet flour
1/2 cup Bob's Red Mill tapioca flour
1 teaspoon bakiing 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 Spectrum Organic Shortening
1 1/2 cups organic light brown sugar
1 tablespoon bourbon vanilla
2 organic free-range eggs or 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy
Add the whisked dry ingredients to the creamed brown sugar and beat to combine.
Add in:
3 to 3 1/2 cups Bob's Red Mill Gluten-Free Rolled Oats
Start with 3 cups 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.
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: 18 big cookies
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