Today was the day to try out the recipe I found on Gluten-Free Goddess for oatmeal chocolate chip cookies.
I looked at the oats in my cupboard and then decided to do a little research on oats and gluten-free cooking. I discovered that if you truly need to be gluten-free you must purchase gluten-free oats. This ensures that the oats are not grown around grains and that they have not be processed at a mill that mills grains. I also learned that even then some with celiac disease can have reactions to oatmeal. What most doctors suggest is that if you are going gluten-free don’t eat any oats for at approx. 2 years and then try to introduce it.
The Gluten-Free Goddess is vegan but I am not so I used good old butter in my recipe. I also replaced the tapioca starch with potato starch and used the millet flour because I had some opened. I used 1/4 cup less brown sugar. I haven’t had free range eggs for a couple of weeks so I used regular eggs. The original recipe uses dark chocolate chips but I had semi-sweet so used them. Here is my revised recipe:
- 1 cup sorghum flour
aka sweet sorghum flour
- 1/4 cup GF millet flour
- 1/2 cup potato starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon xanthan gum
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup butter
- 1 1/4 cups light brown sugar
- 1 tablespoon vanilla
- 2 eggs
- 3 cups GF Oatmeal
- 1 cup semi-sweet chips
These cookies were yummy and moist. Here is the nutritional info that I input into Sparkpeople.com. This is based on 58 cookies. I use a small scoop when I bake my cookies.
- Calories: 57.3
- Total Fat: 2.6 g
- Cholesterol: 12.6 mg
- Sodium: 62.6 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 0.2 g
- Protein: 0.6 g
