Gluten-free Oatmeal Chocolate Chip Cookies

Pre GF days these cookies were my favs, second only to snickerdoodles (know a good gf version?). Anyway back to the Oatmeal Chocloate Chip cookies, I thought these were a thing of the past but now that they have certified GF Oatmeal I am rocking the OCCC's. The cookie was soft and delicious. With the evaporated cane juice I like to think they are almost healthy.


3/4 cup brown rice flour
1/4 tapioca flour
1/4 sorghum flour
(or 1 1/4 cup GF flour blend)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 T potato flour (NOT potato starch)
1/2 tsp xanthan gum

1/2 cup margerine or butter
1 cup evaporated cane juice
(or 1/2 cup sugar and 1/2 cup brown sugar)
1 tsp vanilla
2 eggs

1/2 cup GF chocolate chips
3/4 cup GF oatmeal

Preheat oven to 375 degrees.

Combine dry ingredients except chocolate chips and oatmeal. Cream margarine and evaporated cane juice together (I used a food processor for this, it was the only way to get the ECJ and the margarine together) add eggs and vanilla and whip well. Add in the flour mix and blend to combine. Transfer mixture to a mixing bowl and mix in oatmeal and chocolate chips by hand.

Drop by spoonfuls or a cookie scoop onto a greased cookie sheet for 10-12 minutes until lightly brown. These cookies did not spread when I made them so I flattened them out to make the more of a cookie shape. Let cool or if you can't wait like me eat them warm!

Product notes : I used Bob's Red Mills flours, Potato flour by Ener-G, and Smart Balance for Margarine.

If you try this recipe and get different results please comment and let me know what product you used and what the result was.