>> Wednesday, March 13, 2013
After this success in gluten-free baking, I'm confident that
many all of my small batch cookie recipes can all adapt. I actually had several trials before I decided to stop trying to use lots of ingredients + just keep it simple. That meant using simple pulsed oats in place of flour.
Many of you have expressed concern over the use of oats -- we use the Bob's Red Mill kind that are marked as gluten-free. So, please bake carefully if you have sensitivity.
So, add these to the list of my other half dozen recipes.
HALF DOZEN GF CHOCOLATE CHIPPERS
What you'll need . . .
- 1/4 cup Earth Balance
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 1-1/4 cups GF oats, pulsed into flour
- 1 tablespoon flax meal
- 1/2 teaspoon baking soda
- pinch salt
- handful or two chocolate chips
Method . . .
- First you'll want to pulse your oats in a food processor (this is the one we have) until flour-like. Takes just a few minutes. Set aside.
- Preheat your oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
- Cream together the Earth Balance and sugar using the paddle attachment on your mixer. Then add in the vanilla extract, flax meal, and water. Until fluffy.
- Mix on low adding the oat flour, baking soda, and salt. Stir in chocolate chips and let rest for just a couple minutes.
- Then bake for 10 to 12 minutes, until edges are golden brown. Let cool completely before eating (they set nicely this way).
I suppose I don't need to make a big fuss about these being GF -- really they're just tasty oatmeal cookies made entirely of oats. The texture is wonderful, too. Moist (I hate that word, but that's what they are), but crisp. They'll be a new regular in my rotation whether or not I continue my GF adventures.
Have you made your own flours at home?
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