Gluten-free Oatmeal Cookies, adapted to be dairy-free
 

gluten-free oatmeal cookies, adapted from The Best Recipe
Taken from here: http://glutenfreegirl.blogspot.com/ 2007/12/oatmeal-cookies-again.html

This cookies are a bit more high-maintenance than your average cookies, but SO worth it!

1/2 cup sorghum flour
1/4 cup brown rice flour
1/4 cup teff flour
1/2 cup tapioca flour
1/4 teaspoon xanthan gum
1 teaspoon salt
1/4 teaspoon nutmeg
2 sticks butter (16 tablespoons), softened (I used 1/3 cup Organic palm shortening, 1/3 cup canola oil, and 1/3 cup canned pumpkin)
1 cup brown sugar, packed in
1 cup organic cane sugar
2 large eggs
1 teaspoon vanilla extract
3 cups certified gluten-free oats

Mixing the dry ingredients. Mix all the flours together, and then add the other dry ingredients. If you have a flour sifter, you can sift the dry ingredients for an even finer flour mix.

Creaming the butter and sugar. Put the softened butter into your favorite mixer and beat it, just a bit. Add in the two sugars. Mix until just combined. Add the eggs and vanilla. When it has all combined, coherently, stop the mixer.

Making the dough. Slowly, add the dry ingredients to the wet ingredients. Add one-quarter of a cup at a time, then mix. Repeat until all the dry ingredients have been incorporated. Add the oats and mix it all up.

Refrigerating the dough. Put the oatmeal cookie dough into the refrigerator. Chill for at least two hours.

Preheating the oven. Turn the oven to 350°. When the oven has come to full heat, pull the dough from the refrigerator.

Baking the cookies. Scoop some of the dough with that 1/4 cup measuring cup and plop into on a parchment-paper-covered baking sheet. (or, as you can see, I used a Silpat. Thank you, Bronwyn!) Leave a lot of room between the cookies. These will spread a bit. Slide the tray into the oven. Bake for 9 minutes. Turn the tray around (and if you are doing two trays at once, switch places between the bottom and top racks). Bake for another 9 minutes. Check to see that the edges are crisp and the centers still just a bit squishy. Take out the cookies.

here's the hard part. Let the cookies sit for at least 30 minutes before serving them.

Makes approximately 20 cookies.

Re: Gluten-free Oatmeal Cookies, adapted to be dairy-free
 

Wow, isn't that the truth! ;) Thanks for the recipe, oatmeal is one of my favorites

Re: Gluten-free Oatmeal Cookies, adapted to be dairy-free
 

thank you so much. I have decided to go back to eliminating glueten and dairy from K's diet and am desperate for new food ideas, especially snacks

Re: Gluten-free Oatmeal Cookies, adapted to be dairy-free
 

Thanks for that receipe!!! I can find gluten free things easily but eliminating dairy is a bit tricky so this is just what we need :yes

Re: Gluten-free Oatmeal Cookies, adapted to be dairy-free
 

You could probably use just regular shortening. We're soy-free too :)