I have been toying with the idea of going gluten-free. Nothing crazy, just enough so that the majority of my diet doesn’t contain gluten. After experimenting for about a week, I concluded I felt much more energized, healthier, and happier when I omitted gluten from my diet! That doesn’t mean I am going to pass up everything gluten, but why not try out gluten free cookies?
Oatmeal Cookies, adapted from Betty Crocker’s Cookbook
- 1/2 C sugar
- 1/2 C brown sugar
- 1/4 C butter or margarine, softened
- 1/4 C shortening ( I used a little less)
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla
- 1/4 tsp baking powder
- pinch of salt
- 1 egg
- 1 1/2 C quick oats (make sure they are gluten free, try these)
- 1 C gluten free all purpose baking flour (found here)
Heat oven to 375 degrees. Mix all ingredients, except for oats and flour. Stir in oats and flour. Drop dough by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Bake until light brown, about 10 minutes. Remove from sheet immediately.
Makes about two dozen cookies.
Note: the gf baking flour I used is made out of garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour. I noticed, especially when testing the batter, that the taste was a bit metalic-y. The flavor became more subtle when baked, but just keep in mind that although this flour is a great alternative, it has a different flavor than regular flour. My family didn’t seem to notice, though!
How do you feel about gluten free foods?