05
Sep
2011
Emily
The Author
Emily
Fueled by coffee and wine. Wife to a doc, mom to three boys (one with Autism), self-proclaimed tortoise wrangler. I knit, I get crafty, I tweet.
This is a repost of a recipe I posted exactly 1 year ago today. 
I am making these for Brady (Chewy) today and thought some of you might like to see it.
Chewy is allergic to everything. I finally found a cookie recipe that he loves that tastes like real cookies! These are Gluten, Milk, Casien, Soy, Nut free.
Recipe: Gluten Free Chewy Oatmeal Cookies
Ingredients
- 1-1/2 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
3 cups Bob’s Red Mill Gluten Free Rolled Oats
1 cup Tropical Traditions Coconut Oil
1 cup Brown Sugar
1/2 cup Granulated Sugar
1 tsp Vanilla
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
2 large Eggs
1 tsp Xanthan Gum
Instructions
- Preheat oven to 350°F. Beat butter and sugars together until smooth. Add vanilla and eggs; beat well. In a separate bowl, blend flour, cinnamon, baking soda, salt and Xanthan Gum. Stir flour blend into wet ingredients. Add oats and raisins and mix well. Drop rounded tablespoons of dough onto un-greased cookie sheet. Bake for 10 – 12 minutes, or until golden brown. Cool one minutes then transfer to wire rack. Makes about 4 dozen cookies.
- Eggless Option: Mix together 2 Tb. Flaxseed Meal with 6 Tb. of water and let sit for a minute. Add to recipe as you would the eggs.
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3 Comments
Just made these…yum!!!
Interesting recipe, reminds me to buy GF oats next time I am back in the States! I’ve never used coconut oil in baking before, how do the cookies handle it? Do you have to worry about spreading as much as if one, say, used butter? or is it more similar to shortening in how it bakes?
Jenn recently posted..Tomanade
The ingredients make it look like a cross b/t oatmeal cookies and snickerdoodles. Yum