Gluten and Dairy Free Oatmeal Chocolate Chip Cookies

Oatmeal Cookies, Milk

Finished Oatmeal Cookies with Milk by Randy Cockrell

February, for a lot of you, has been a cold, snowy misery. What better than warm from the oven cookies to make everything feel better. At my house we love oatmeal cookies. My mom sometimes eats them as breakfast. I mean, they’re oatmeal, right? Anyway, this recipe comes from the back of the oatmeal box so super easy to find. I made it both gluten and dairy free by making some substitutions. I also replaced the chocolate chips with raisins so that makes them even more like a bowl of oatmeal in the morning, am I right? Here we go.

Oatmeal Chocolate Chip Cookies

From

The back of the box of Great Value 100% Old Fashioned Oats

Mise-en-place for oatmeal cookies

Mise-en-place for oatmeal cookies by Randy Cockrell

1 Cup All Vegetable Shortening (I use lard but if you can find a gluten free veg shortening, go ahead and use it.

1 Cup Sugar

1cup light brown sugar firmly packed

2 eggs

2 T Milk (I used cashew milk with makes this recipe dairy free for my hubby)

1 1/2 tsp vanilla

1 1/2 cups All Purpose Flour (I used a 4 bean flour blend to make the cookies gluten free for me! See the recipe for it below.)

1/2 tsp salt

1 tsp backing soda

1 tsp cinnamon

4 Cups Old Fashioned Oats

1 cup semi-sweet chocolate chips (I used 1 cup of raisins instead)

 

Four Flour Bean Mix

From

Living Well Without Wheat The Gluten-Free Gourmet by Bette Hagaman

This exchanges cup for cup with wheat flour and has enough protein so that in many cases you can take your regular cake or cookie recipe and not have to make any additions except for some xanthan gum.

Formula                                                           For 9 cups flour

2/3 part Garfava bean flour                             2 cups Gafava bean flour

1/3 part Sorghum flour                                    1 cup Sorghum flour

1 part Cornstarch                                            3 cups Cornstarch

1 part Tapioca flour                                         3 cups Tapioca flour

In a very large bowl mix all ingredients together with a whisk. Store in a dry location.

Using Xanthan gum:

For breads: 3/4 teaspoon per cup of flour

For cakes: 1/2 teaspoon per cup of flour

For cookies: 1/4 to 1/2 teaspoon per cup of flour

In a very large bowl mix all ingredients together with a whisk. Store in a dry location.

Using Xanthan gum:

For breads: 3/4 teaspoon per cup of flour

For cakes: 1/2 teaspoon per cup of flour

For cookies: 1/4 to 1/2 teaspoon per cup of flour

 

Oatmeal Cookie Directions

Heat oven to 375 degrees F.

Blend shortening with sugars.

Creamed sugar, shortening, eggs, milk and vanilla

Creamed sugar and shortening, eggs, milk and vanilla by Randy Cockrell

Add eggs, milk and vanilla and beat well.

Add the flour, salt, cinnamon, Xanthan gum, and baking soda, beat well again.

Flour, salt, cinnamon, Xantham Gum, and baking soda

Flour, salt, cinnamon, Xantham Gum, and baking soda, by Randy Cockrell

Stir in the oats and chocolate chips.

Oats, raisins

Oats and raisins added by Randy Cockrell

Drop by rounded tablespoonsfuls, about 2 inches apart onto ungreased cookie sheets.

Dropping 2 inches apart on ungreased cookie sheets

Dropping 2 inches apart on ungreased cookie sheets by Randy Cockrell

Bake for 13 to 15 minutes or until golden brown. Remove from oven and let stand for 5 minutes. Place cookies on a wire rack to finish cooling.

Putting cookies on wire rack to cool

Putting cookies on wire rack to cool by Randy Cockrell

Makes about 42 cookies.

 

Drop cookies onto parchment lined cookie sheets by Randy Cockrell

Drop cookies onto parchment lined cookie sheets by Randy Cockrell

I made two sheets (about a dozen cookies per sheet) per the directions and those cookies stuck to the cookie sheet. I ended up with crushed cookie all over the floor. After that I used parchment paper and the cookies slid right off. This makes a crispy cookie. Oh, and that glass of milk in the first picture, it’s Cashew Milk. Enjoy.

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Christmas Cookies: Mexican Wedding Cakes – Gluten Free

Merry Christmas to everyone. May you have a relaxing day with family and friends.

These cookies are also called Russian Tea Cakes or even snowballs and they’re my daughter’s favorite cookie. It wouldn’t be Christmas in our house without them. I have started just making these. Back when the girl was little I’d go all out. I made sugar cookies, jam thumbprints, these Mexican Wedding cakes, all sorts of things. Now, I’ve gotten lazy and I just call this my signature cookie and make a double batch to give away and enjoy at home.
I’m in the habit of sending out a cookie tin of homemade candy and these cookies to my sister, brothers and daughter as a Christmas gift. So I have to get them made early in December to meet mailing requirements and deadlines. So I took the opportunity to take a few pictures while I was making them. The recipe comes from my Betty Crocker cookbook with adjustments for making them gluten free. My cookbook is so old it’s being held together with duct tape. A sign that it’s provided many a happy meal, I guess. The recipe below is doubled and makes about 5 dozen, one inch cookies.

Russian Teacakes
Also called Mexican Wedding Cakes

2 C softened butter
1 C confectioners’ sugar
2 teaspoons vanilla (Optional: 1 t vanilla, 1 t almond flavoring)
4 1/2 C all purpose flour (Optional for gluten free: 4 1/2 cup all purpose gluten free baking flour. I used Bob’s Red Mill but whatever you use is probably fine.)
1/2 teaspoon salt
1 1/2 cup finely chopped nuts (I generally use walnuts but almonds would be good too.)

Heat oven to 400 degrees F

In a large bowl cream butter, sugar and vanilla.

Creamed butter,sugar, flour,nuts.

Creamed butter and sugar with added flour and nuts.

Work in the flour, salt and nuts until the dough holds together. Note: This is a dry dough, you’ll be tempted to add water. Don’t. It will hold together. It’s supposed to be a little “sandy”.

Creamed butter,sugar, flour,nuts

The Dough ready but still ‘sandy’ looking.

Shape dough into 1-inch balls. Place on an ungreased baking sheet.

Cookie Dough, ready to bake

Dough Ready to bake

Bake 10 – 12 minutes or until set but not brown. Let cool until you can handle them then while warm, roll in confectioners’ sugar. Cool on a wire rack. Roll in sugar again.

Dipping baked cookies in sugar.

Dipping baked cookies in sugar.

Makes about 4 dozen cookies
Thanks for stopping by Chicklets in the Kitchen. Please tell us about your garden or favorite cookie recipe in the comments box below if you feel so inclined.
My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at http://www.ConniesRandomThoughts.wordpress.com.

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