Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve *
With the exception of pumpkin pie for Thanksgiving, it’s been a very long time since I’ve given you a baked dessert, so here’s one I’m quite fond of (or, to be grammatically correct: of which I am quite fond). To be truthful, I prefer my oatmeal cookies crispy but I promised my friend Myriam that I would bake cookies for her (after giving away a different batch I had baked, and set aside for her, to someone else) and she requested chewy oatmeal cookies – so here they are.
In the good old days (read: before I had to give up dairy or wheat) I used to love Archway Oatmeal Cookies. It was so nice to be able to go to the supermarket and just buy a bag of cookies without considering anything other than what kind of cookie I felt like having. Now buying cookies involves reading labels or wondering if I’m going the like the gluten-free cookies I’ve just paid a fortune for (or – for which I’ve just paid a fortune). So now I find that baking homemade cookies yields a happier result and I know I’ll feel just as good after I’ve eaten them as I did before I ate them (except, perhaps, for my conscience).
I hope you’ll be happy after eating one (or ten) of these.
Chewy Oatmeal Cookies
For a less chewy, slightly crumblier cookie, eliminate the egg and reduce the oatmeal to 2 cups, check for doneness after 8 minutes.
3/4 cup gluten-free oat flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil
1/2 cup firmly packed brown sugar
1/2 cup sugar
2 tablespoons almond milk or milk substitute of choice
1 teaspoon vanilla extract
2 1/2 cups gluten-free quick cooking oats
1/2 cup dried currants or raisins
1. Preheat oven to 375F. On a piece of waxed paper, using a whisk, stir together the flour, cinnamon, baking soda, and salt; set aside.
Beat in the egg, then the almond milk and vanilla until combined.
Bake 10 to 12 minutes or until cookies are golden . Let cool on cookie sheet 2 minutes.
Move to cooling rack to cool completely.