Tuesday, August 17, 2010
Gluten Free Oatmeal Chocolate Chip Cookies
These cookies were sooooo delicious!
I bought some Bob's Red Mill Gluten Free Rolled Oats. These are grown on dedicated "wheat free" farms, in dedicated "oats only" fields. They are R5 Elisa certified. Tested in the field at harvest, then tested before and after processing in a "dedicated gluten free facility"
What does all that mean? It means that these oats do not contain gluten, and have not been cross contaminated at any point.
Shawn is a super sensitive Celiac. He can eat these without any intestinal backlash.
These are slightly crunchy on the outside edges and super moist and chewy, just the way I like my oatmeal cookies.
1 1/2 cups Gluten Free Rolled Oats
1/2 cup unsalted butter (one stick at room temperature)
3/4 cup light brown sugar
3/4 cup Nestle Tollhouse chocolate chips
1/4 cup millet flour
1/4 cup tapioca flour
1/4 cup sweet white sorghum flour
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
Begin by mixing together thoroughly the sugar, butter, and egg in your stand mixer.
Add oats and continue mixing. Add flour and continue mixing. Add chocolate chips last.
When all ingredients are mixed together, turn the mixer off. Using a spoon, scrape out dough and drop onto cookie sheet, keeping cookie dough balls about 3 inches apart. Bake at 350º for 12 to 14 minutes. Cool on a wire rack.
NOTE : These oats are certified free of gluten. Most oats are cross contaminated during growing, harvest, and processing. These should be tolerable by almost all if not all celiacs. If you have been on a strict gluten free diet long enough for you to have healed then these should be fine to consume. It would seem that some newly diagnosed celiacs that have not begun to heal yet, may not be able to digest the oats, thus causing problems. Ask your physician if you have any doubts. Shawn is super sensitive and He has been able to eat and enjoy these cookies without issue.