Most of the time when you’re researching Celiac Disease and are looking for ingredients that are or are not gluten-free, oats usually end up in the maybe category. The thing that I have found with oats is that they are gluten-free but are contaminated with gluten during processing. Thankfully, Bob’s Red Mill offers gluten-free oats and are great for oatmeal or my latest recipe: oatmeal cookies.
The holidays are fast approaching and over the last few years I haven’t really been able to afford to buy presents. So as a solution, and a much more thoughtful gift in my opinion, I have baked goodies for my family.
Oatmeal cookies were one of my favorite cookies to both bake and eat when I was a kid, but shortly after being diagnosed I realized that regular oats made me sick. I have gone six years without any type of oats and have even gotten sick from using a lotion of all things, containing oats that were contaminated with gluten, unbeknownst to me. I was excited to come across these gluten-free oats in the store, but will admit that I was hesitant to try them. Finally I figured I would give them a shot. What’s the worst that could happen? I’d get sick. Been there, done that. Part of being a Celiac means that even years after diagnosis living a gluten-free life is still trial-by-error. You never know what foods have hidden gluten, but thankfully, Bob’s Red Mill has eliminated one for me. Without more hesitation, please enjoy these cookies. My family, friends, co-workers and I have.
3/4 cup butter or margarine, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
1 1/4 tsp baking powder
1/4 baking soda
1/4 tsp salt
1/2 tsp ground cinnamon (optional)
1/4 tsp ground cloves (optional)
1 tsp vanilla
1 1/2 cups Gluten Free Flour Mix
1/2 tsp guar gum
2 cups Bob’s Red Mill Gluten-Free Oats
1 cup raisins
Preheat oven to 375°F.
In a medium bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, salt, and, if desired, cinnamon and cloves. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla. Beat in as much of the flour and guar gum as you can. Stir in remaining flour. Stir in oats and raisins.
Drop dough by rounded teaspoons two inches apart onto an ungreased, parchment paper lined cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Cool on cookie sheet for 1 minute. Transfer to wire rack and let cool.
Prepare as above except after stirring in oats, stir in 1 cup semi-sweet chocolate, butterscotch-flavored, or peanut-butter-flavored chips and 1/2 cup chopped walnuts or pecans.