Need a mid-week pick-me-up without the food coma crash? Grab a pen to jot down these guilt free, gluten free and dairy free ingredients, and then jolt to your local grocer. Let your sweet tooth lead you! I have no regrets after serving these at my family's Fourth of July festivities, and my family didn't seem to mind either. Quite the contrary - we couldn't get enough of them! Wait until you see below how I took these cookies to the next level of delight...
Ingredients:
1 cup of softened earth balance (I prefer the soy-free kind)*
3/4 cup dark brown sugar
1/3 cup blue agave*
2 eggs
1 tsp. vanilla
1 tbsp. honey
1 3/4 cup Silvana Nardone's gluten free all-purpose flour blend (scroll below for her flour blend)*
1 tsp. baking soda
1/8 tsp. cinnamon
1 1/2 cup quick cooking gluten free oats*
*The original recipe calls for:
*1 cup of unsalted butter, room temperature instead of earth balance
*1/2 cup sugar instead of agave
*1 3/4 cup all purpose flour instead of Silvana Nardone's gluten free flour blend
* 1 1/2 cup quick cooking oats
Silvana Nardone's all-purpose flour blend:
MAKES about 4 pounds PREP TIME 15 minutes
6 cups white rice flour, preferably Bob's Red Mill
3 cups tapioca flour, preferably Shiloh Farms
1 1/2 cups potato starch, preferably Bob's Red Mill
1 tablespoon salt
2 tablespoons xanthum gum, preferably Bob's Red Mill
In a large bowl, whisk together all the ingredients. Then transfer to an airtight storage container and store in a cool, dry place or in the refrigerator.
_______________________________________________________________________________
Directions:
Preheat oven to 350 degrees. Cover baking sheets with parchment paper, set aside.
In the bowl of a stand mixer cream together the earth balance (to soften, you might want to through it into the microwave for a few seconds), brown sugar and blue agave until light and fluffy. Add eggs, honey and vanilla, and beat until incorporated.
In a separate medium sized bowl whisk together flour, baking soda, cinnamon and salt. Slowly add the flour mixture into the earth balance mixture and mix just until incorporated. Stir in gluten free oats until evenly distributed. Chill dough in refrigerator for 15 minutes (after sneaking in a fingertip or spoonful of the yummy batter of course). ;)
Remove dough from refrigerator and drop by tablespoons onto baking sheet (or even bigger for sheer delight). The original recipe recommends 8 to 10 minutes of baking, but I actually baked mine for 20 minutes since my servings were a bit bigger than 1 tablespoon. No matter your serving size, be sure to bake your cookies just until the edges start to brown. Cookies will seem moist in the middle but they will set up. Cool on baking sheet until set and then transfer to a cooling rack to cool completely or to the mouths of your drooling onlookers. Confession: 4 of us took a bite into the final product and were more than pleased. In fact, I had to fend for my thirty cookies or there wouldn't have been any left! Finally, store in an airtight container.
These cookies like I mentioned in my "confession" above were a big hit. They became an even bigger hit once I paired the cookies off in twos and sandwiched gluten free and dairy free ice cream between them. Yes, that's right - gluten free and dairy free ice cream filled oatmeal cookies! Ahhh!! They are as good as they sound. No, better!
After letting the cookies cool, I refrigerated them for a few hours while out running errands. While out I purchased Almond Dream's Chocolate non-dairy, gluten free ice cream, Luna & Larry's Coconut Bliss naked coconut gluten free, vegan ice cream and Ciao Bella's peach ginger sorbet (all shown below).
I then let my "ice cream" of choice thaw for a few minutes to make them more moldable. Fetching the oatmeal cookies out of the refrigerator, I formed the ice cream to fit between each pair of cookies. I then wrapped each ice cream oatmeal cookie in plastic wrap to help them keep their shape. I finally placed them in three separate, labeled freezer tight Ziploc bags (to avoid mixing them up) and stuck them in the freezer. Oh how tempted I was to try one! Somehow I ignored the temptation, waiting and then enjoying one or two with my family on the Fourth of July.
Want to know which flavor was the Anderson family favorite? The coconut-filled and the chocolate-filled ice cream oatmeal cookies were tied for first place. The picture you see below is the only little guy remaining so peach ginger followed closely in flavor. I hope you give this perfect summer treat a try in your kitchen! Happy Gluten Free & Dairy Free Baking! xx
No comments:
Post a Comment