Oh! Gluten Free Toasted Oatmeal Cookies
As a child, one of my favorite cookies was the Toasted Oatmeal Cookies my mom would bake. After being diagnosed with Celiac Disease, I thought I would never be able to enjoy this fabulous treat from my childhood again. I am absolutely thrilled that I have been able to convert my favorite cookie as a child, to such a wonderful gluten free treat. When gluten free oats were first introduced into the market, I was apprehensive about trying them. Even as I was baking my first batch of oatmeal cookies, I was nervous. Through my research on gluten free oats, I became aware that the added fiber in oats could cause a few digestive symptoms as first. After the first pan of Toasted Oatmeal Cookies came out of the oven I indulged myself and had a cookie...well not just one cookie, several. I was so thrilled with the results of my cookies that I was ecstatic! I'm not really sure how many cookies I did eat that night, possibly 4, 5 maybe 6! My system was definitely not used to that amount of fiber. I gave myself a couple of day for my digestive system to recover. These oatmeal cookies are fabulous. The buttery, nutty flavor is intensified by toasting the oats first. I must confess, since that first day I have opened the cookie jar and had another cookie or two. Thankfully, I have been able to control my love of cookies...and my digestive system is thankful! As I share this recipe, I feel that I need to give you this disclaimer; start out slowly when eating gluten free oats. Come visit us at Gluten Free Guru Inc. for more recipes, products, links and more.
Eating gluten free oats is definitely a personal deicion. Consult your physician or dietitian about your gluten free diet and oats. Here's what experts are saying about gluten free oats. Gluten Free Oats.
Gluten Free, Toasted Oatmeal Cookies
3/4 cup Butter
2 1/2 cups Gluten Free Oats
1/2 cup, minus 1 Tablespoons Gluten Free Flour Blend
1 Tablespoon Sweet Rice Flour
1 teaspoon Ground, Cinnamon
1/2 teaspoon Baking Soda
1/4 teaspoon Xanthan Gum
1 cup Packed, Brown Sugar
1 Egg
1/2 teaspoon Gluten Free Vanilla
Preheat over to 375 degrees Fahrenheit.
In a medium skillet, over medium heat add butter. Stir butter continuously until lightly browned, making sure not to burn. Add oats and sauté for 5 minutes, stirring constantly until golden brown. Remove skillet from heat and cool.
In a small bowl combine flours, cinnamon, baking soda and xanthan gum.
In a large mixing bowl combine sugar, egg and vanilla. Mix sugar and eggs with electric mixer on high, until light in color. Stir in oats and flour mixture and mix until well combined. Drop rounded teaspoons 2 1/2" apart onto an un-greased cookie sheet. Bake for 10 to 12 minutes or until golden brown. These cookies will be soft when taken out of the oven but will get crunchy when cooled.
** Gluten Free Flour Blend-For this recipe, I used the traditional gluten free blend of brown rice flour, potato starch and tapioca flour. The choice of gluten free flours and consistency can vary from recipe to recipe and baker to baker. You may need to experiment with different blends until you find your favorite.
** Dairy-I have not tried the recipe without using butter. However, you may chose to experiment with organic shortening in place of the butter to make this cookie diary free.
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