I think that it’s best to stick to simple recipes, with as few ingredients as possible. Prepare a recipe with a hundred different flours, various starches and additives and often the result is usually something that tastes like it should be slathered against a slab of concrete block and used to build a house.
Taste is a major reason why I’ve kept this recipe (and all of my other GF recipes) as simple as possible while sticking to the traditional way of making oatmeal cookies.Gluten-free doesn’t always mean healthy, so I’m letting you know that these cookies have a bit of sugar.But, of course, you were not planning on eating these too often anyway, unless you have the metabolism of a hummingbird. If not, stick to one. Two maybe fine, as long as you plan on doing more than one push-up the rest of this year.
¾ cup rice flour
¾ cup quinoa flour
1/4 tsp. xantham gum
2.5 cups Irish style Organic cooking oats
1/3 cup Organic granulated sugar
1 cup of light brown sugar, packed
1 tsp baking soda
¼ tsp. fine sea salt
1 cup salted Grass-fed/GMO-free butter, softened
3/4 cup raisins
2 Organic brown eggs
2 tsp vanilla extract
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, combine sugars, vanilla, eggs, butter, brown sugar and beat until creamy.
Next, stir in flours, oats, xantham gum, baking soda, raisins, and cinnamon.
For larger cookies (see pictured): Drop 4 large tablespoons of dough, per cookie, onto the baking sheet.
For smaller cookies: Drop 2 large tablespoons of dough, per cookie, onto the baking sheet.
Bake for 12-14 minutes until golden brown.
© 2017 • CoffeeCupcakesKafka