Thursday, January 27, 2011
A fresh cookie, still warm from the oven is a thing of beauty. These bad boys are a masterpiece! Once again, Karina, at Gluten Free Goddess, has out done herself. These are really, really good cookies!
Preheat the oven to 350 degrees F.
Combine in a bowl and beat until smooth and creamy:
2/3 cup Spectrum Organic Shortening
1 1/2 cups organic brown sugar
1/2 cup unsweetened organic applesauce
2 teaspoons bourbon vanilla extract (I used regular old vanilla extract)
2 tablespoons agave or honey
In a separate bowl whisk together the dry ingredients:
1/2 cup rice flour or sorghum flour
1/2 cup oat flour [certified gluten-free Lara's Oats]
1/2 cup potato or tapioca starch
1/4 cup vanilla rice protein powder [I used Nutribiotics] (Karina noted that if you don't have or don't like rice protein flour you could sub in another GF flour, I used millet flour)
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon fine sea salt
Slowly add the dry ingredients into the creamed mixture, beating to combine.
When the dough is smooth, add in the following, by hand, and mix well:
2 cups rolled oats- certified gluten-free Bob's Red Mill or Lara's Oats
1/2 cup raisins
Use a spoon or ice cream scoop to measure out the dough, and using your palms make 28 to 30 round balls. Place the balls of dough on a cookie sheet about two inches apart. Don't flatten them.
Bake in the center of a preheated oven for about 12 to 15 minutes, until they are golden. They will be quite soft until they cool.
Using a thin spatula, remove the cookies to a wire rack to cool completely.
Makes approximately 28 to 30 cookies.
For Karina's witty commentary click here, her photos of the cookies are to die for too! Then when you're drooling sufficiently go into your kitchen and bake some gluten free oatmeal cookies, you will not regret it!