Sunday, November 04, 2007

Cookie goodness

I worked these up on the theory that they'd be good for Dude and his stupid gluten intolerance. Imagine my surprise when I found out that oats have gluten in them. *sigh*

So. If you (or someone you know) can't have wheat because of a wheat allergy, rather than a gluten intolerance, these are great. Crispy on the edges, chewy in the center, and no one I gave them to could tell they were wheat free.

1 c butter
1 c white sugar
1 c brown sugar
1 T vanilla
1 t baking soda
2 eggs
1 t salt
1 T xanthan gum
1/3 c rice flour
2 c tapioca flour
1 bag chocolate chips
2 c quick (NOT instant) oats --if you like an oatier texture, use the regular oats, the ones that take 3-5 minutes to cook. If you use the quick ones, most people won't even notice them, but the cookies will have a wonderful texture that's nothing like those sandy gluten-free cookies.

Work just like a regular cookie recipe, cream butter/sugar, add eggs, etc.

Bake at 375 until nice and brown.

I think if I make them again I'll also add 1-2 T flax seeds; good fiber and a little crunch to boot.

Even if you're not wheat free, give these a try. They're really fantastic.

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