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Finding Some Joy

April 7, 2011

Surviving the college audition process calls for some serious rewards for my sweet tooth.  I have tweaked this recipe from a few different sources, but it is inspired by the Gluten-Free Girl and the Chef blog.   As the cookies were coming out of the oven, friends and family grabbed these right off of the cooling rack.  The most common comment?  “These aren’t gluten free are they?”  I take that as a great compliment.

Kathryn’s GF Chocolate Chip Oatmeal Cookies

Sift together the following:

60 grams brown rice flour

90 grams sweet rice flour

30 grams tapioca flour

20 grams sorghum flour

20 grams potato starch

20 grams cornstarch

30 grams oat flour

Add to the sifted flour:

1 teaspoon guar gum

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

In your Kitchen-aid cream together:

2 sticks butter, softened

1 cup sugar

1 cup brown sugar

Beat in eggs one at a time

2 eggs

2 teaspoons vanilla extract

Begin to add in flour mixture.  Add flour mixture slowly, wait for first portion of flour to completely incorporate before adding in the next portion.

Fold in the following:

250 grams rolled oats

300 grams chocolate chips

Use an ice cream scooper to scoop out even balls of dough.  Place on a cookie sheet lined with a Silpat or parchment paper.

Bake at 350 for 10 minutes


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One Comment
  1. Alison Koch permalink

    These cookies are the best!!!

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