Finally...yummy gluten free cookies! They even look like cookies! And taste yumm-ers! They'd be great with dried cranberries, too.
Here is the recipe...from Silvana's Kitchen
GLUTEN-FREE SLICE-N-BAKE OATMEAL CHOCOLATE CHIP COOKIES
No need for store-bought refrigerated cookie dough when you have this easy make-ahead recipe ready in the fridge.
MAKES: Twenty 3½-inch cookies
1 cup gluten-free old-fashioned oats, such as Bob’s Red Mill
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup unsalted butter or shortening, at room temperature
½ cup packed brown sugar
¼ cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
½ cup chopped walnuts, optional
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1. Preheat the oven to 350º. Line two baking sheets with parchment paper. In a small bowl, whisk together the flour, oats, baking power, baking soda and salt.
2. In a large bowl and using a fork, cream together the butter, brown sugar and granulated sugar. Beat in the egg and vanilla. Gradually mix in the flour mixture; stir in the chocolate chips and walnuts, if using.
3. Form the dough into a log and wrap tightly in plastic wrap (if the dough is too soft to handle, refrigerate for about 30 minutes before shaping). Refrigerate until firm, about 1 hour, then slice into
½-inch rounds. Place 8 dough slices about 2 inches apart onto the prepared baking sheets. Bake until golden at the edges, about 12 minutes. |
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