Another recipe from Bob's Red Mill, this one for oatmeal cookies:
1-1/2 cups Gluten Free All Purpose Baking Flour
3 cups Gluten Free Rolled Oats
1 cup Butter (softened)
1 cup Brown Sugar
1/2 cup Granulated Sugar
1 tsp Vanilla
1 tsp Baking Soda
1/2 tsp Sea Salt
1 tsp Cinnamon
2 large Eggs*
1 tsp Xanthan Gum
1 cup Raisins (Unsulfured)
Preheat oven to 350°F. Beat butter and sugars together until smooth. Add vanilla and eggs; beat well. In a separate bowl, blend flour, cinnamon, baking soda, salt and Xanthan Gum. Stir flour blend into wet ingredients. Add oats and raisins and mix well. Drop rounded tablespoons of dough onto un-greased cookie sheet. Bake for 10 – 12 minutes, or until golden brown. Cool one minutes then transfer to wire rack. Makes about 4 dozen cookies.
*Eggless Option: Mix together 2 Tb. Flaxseed Meal with 6 Tb. of water and let sit for a minute. Add to recipe as you would the eggs.
Serving Size: 1 Cookie - Calories 100, Calories from Fat 40, Total Fat 4.5g, Saturated Fat 2.5g, Cholesterol 20mg, Sodium 50mg, Total Carbohydrate 15g, Dietray Fiber less than 1g, Sugars 9g, Protein 2g.
These were very yummy, tho flatter then I like and a bit crispier then hubby likes. I will probably sub butter-flavored Crisco next time around, tho my neighbor told me not to mess with the recipe LOL!
I prefer thicker, chewier cookies but I like how these made a perfect substitute for graham crackers in s'mores. They were the right thickness for s'mores and I enjoyed my first s'mores in over a year this last Sunday.