So, much of my life has revolved around cookies, many of them homemade. By me.
It was kind of tough at first, when I realized I was gluten sensitive, I was very sad about the departure of cookies from my life. What I have come to learn is not only are there a wide variety of gluten-free cookies on the market (of admittedly varying affordability, quality and style) and plenty of wheat-free dessert options (rediscovering candy and recommitting to ice cream have been two of the joys of gluten-free), but wheat flour substitutes can bring old recipes to life gluten-free.
If you think you are about to benefit from any of my cookie recipes or cookie baking techniques, ha ha on you. The Chinese aren’t the only people who have ancient secrets closely guarded.
Below is a recipe recently printed in the Milwaukee Journal-Sentinel. I tried it gluten-free. I cut the baking time to 10 minutes because of the altitude here in Denver. I also did not have pecans on hand. At 10 minutes, the cookies were a bit crunchy rather than chewy. It is possible with pecans and the oil from the pecans they would be softer with that cooking time. Either way, they were very yummy.
(Note: this was published as a gift-giving recipe. The idea is to place the dry ingredients in a 1-quart canning jar, starting with the rolled oats, and then give the mix as a gift, with the wet ingredients supplied by the recipient. I placed the dry ingredients in a bowl, starting with the salt and working up, and otherwise followed the recipe.)
1 1/3 cups rolled oats
½ cup firmly packed brown sugar
½ cup sugar
½ cup chopped pecans
¾ cup chocolate chips
1 1/3 cups flour (I used King Arthur gluten-free flour mix)
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup (one stick) melted butter
1 slightly beaten egg
1 teaspoon vanilla
Set oven at 350 degrees. Place the dry ingredients in a large bowl. Add in the wet ingredients (melted butter, egg and vanilla) on top. Mix with a spoon or your hands until thoroughly mixed.
Roll small amount of dough into balls the size of a walnut. Place two inches apart on cookie sheets. Bake for 11 to 13 minutes. (I used 10 minutes at high altitude.) Cool for five minutes and then remove cookies from pan and let them finish cooling on a rack or plate.