I love a good cookie and this one has been declared (by a variety of 'experts' ) 'VERY good' - they disappeared in record time from the plateful served to non-Celiac as well as Celiac guests.
(I found some chestnut flour and was curious - It worked well in this recipe, but I'm sure you could sub. sorghum or brown rice flour)
Ingredients (this is a large recipe that is easily cut in half)
- 1/2 cup butter
- 1/2 cup shortening
- 1 cup packed brown sugar (I used Demara)
- 1/2 cup white sugar
- 4 eggs
- 2 tsp vanilla
- 1/2 cup chestnut flour
- 1 cup tapioca flour
- 1 tsp. baking soda
- 1 tsp. Cinnamon
- 1/2 tsp salt
- 2 tsp xanthan gum
- 3 cups Gluten-free oats
- 1 cup raisins
- 3/4 cup dried cranberries
- 1 cup chopped walnuts (or almonds, or pecans)
Method
- In large mixing bowl, cream butter and shortening, then add eggs, sugar, vanilla and beat well.
- Mix well together the flours, soda, cinnamon, salt xanthan gum and oats
- Add to the butter mixure and mix until well blended
- Drop by teaspoon onto lightly greased cookie sheets (you may flatten slightly with a fork if you want a little crisper cookie)
- Bake for 18 minutes at 350'. (Don't over bake or they will go crumbly dry - I learned the hard way ! grrrr - ... but adjust baking time to your favorite softer or crispier cookie)
These are so good out of the oven, but they also freeze well.
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