I thought I'd start my blog back up with a nice fall treat, so here's my recipe for chocolate chip oatmeal cookies. You could also substitute 2/3 cup of raisins for the chocolate chips if you're not a chocolate fan.
Ingredients:
1/2 cup sorghum flour
1/4 cup white or brown rice flour
1/4 cup tapioca flour
1 & 3/4 cup gluten free rolled oats
1 stick of butter at room temperature (if salted, don't worry about adding salt)
1/3 teaspoon salt (if your butter is unsalted)
1 large egg
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
2/3 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon xanthan gum
1/3 cup chopped pecans
1 cup chocolate chips
Preheat over to 350 degrees.
Combine egg, salt, butter, and vanilla, blend with a mixer. Continue mixing, adding the maple syrup, white and brown sugar, cinnamon, baking soda, baking power, and xanthan gum. While still mixing, blend in the three flours and chopped pecans. When blended, slowly add in the rolled oats. Last but not least, blend in the chocolate chips.
Tip: If you are using a stand mixer, mixing in the oats and chocolate chips should be OK. If you are using a hand mixer you might find using a large spoon might be easier for the last of the oats and chocolate chips.
Using tablespoons drop cookie dough into small rounded balls on a baking sheet.
Bake cookies for approximately 10-12 minutes until very lightly browned.
Yields approximately 36-40 cookies.
Enjoy with a nice glass of milk!
