Gluten-Free Chocolate Chip Oatmeal Cookies!

Bob's Red Mill - "Wheat-Free Rolled Oats"
Woohoo!!  I've been craving oatmeal cookies for weeks and finally got around to making them.

Please keep in mind that in Canada, oats are not allowed to be labeled "gluten-free" as this would be against regulations.  The problem with oats is that commercial brands are cross-contaminated with gluten through the fields and processing facilities. Look for oats labeled "pure and uncontaminated" and wheat-free Elisa certified, such as Bob's Red Mill (pictured to the right).

You can read the Canadian Celiac Association's position on including pure oats in a gluten-free diet here.

Here is the recipe I used, based on the suggestion of Kim Clark on my Facebook page, but with a few minor changes :) (Thanks, Kim!)

Gluten-Free Chocolate Chip Oatmeal Cookies!
Makes 3 - 4 dozen large chewy cookies

1 1/3 cup brown sugar
3/4 cup butter

3/4 cup natural cashew butter (no sugar added)
1/4 cup water
1 egg
1 tsp vanilla

1 1/2 cup Jax's Gluten-Free Flour Blend (ingredients below)
1 tsp xanthan gum
1/2 tsp baking soda

2 1/2 cups gluten-free rolled oats (labeled "wheat-free" Elisa tested in Canada)
1 1/2 cups chocolate chips

Preheat oven to 350*.

Cream the butter and brown sugar together in a large bowl.

Add in the cashew butter, water, egg and vanilla.  Mix until smooth.

In a smaller separate bowl, mix the flour, xanthan gum and baking soda together.  Add this mix to the wet ingredients and stir well.

Fold in oats and chocolate chips.

Drop heaping tablespoonfuls onto baking sheet lined with parchment paper.

Bake for 14 minutes.

Jax's Gluten-Free Flour Blend

2 cups brown rice flour
1 cup white rice flour
1 1/2 tapioca flour/starch
1/2 cup corn starch

I keep a big jar of these flours mixed together in my cupboard.  I use this blend for just about everything!  It's very versatile.  The trick is to add xanthan gum to varying degrees, depending on what you are making.

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