August 3, 2010

Gluten Free Oatmeal Chocolate Chip Cookie

Another great cookie recipe! If you follow my blog you know that my family does not have food allergies, but we love using all sorts of whole grains in our diet. I try to steer away from a lot of recipes that use ingredients you may not already have in your pantry or ingredients that don't always make a successful and tasty product. Although, if you are gluten intolerant and refer to my blog for ideas then I suspect you also have some items in your pantry such as; sweet sorghum flour, tapioca flour or xanthan gum. If you are a family that wants to incorporate as many different whole grains in your baking/cooking as possible then search your local health food store (or natural food section of your local grocery store) for a few of these "not so common" ingredients. Store them in air tight containers and put them to use on occasion. If you see some uncommon ingredients being used in any recipe I post then you can bake with full confidence that the recipe will be fantastic!

This recipe makes 4 dozen cookies

1 cup sweet sorghum flour
1/4 cup millet
1/2 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup butter
1 1/2 cup brown sugar
1 tablespoon vanilla
2 organic eggs
3 cups rolled oats (gluten free rolled oats if you can not tolerate gluten)
1 cup chocolate chips

Cream the butter and brown sugar. Beat in the eggs and vanilla. Add all other ingredients and mix until well combined. Spoon balls of dough onto baking sheets and press down a bit to make a cookie shape. Bake at 350 degrees for 12-14 minutes. Enjoy!
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