Finding a wonderful homemade gluten free cookie recipe can be difficult. Prior to my husbands celiac diagnosis, I had many family cookie recipes I would make. But ofcourse they all have wheat flour, so I have been working at converting them all.
The cookie dough base of this recipe can be used to make endless cookie possibilities.
1 cup soft butter
1 1/4 cup firmly packed Brown sugar
1/2 teaspoon vanilla
1 cup + 1 table spoon Gluten Free Flour mix (I mix 1/2 cup Bob RedMill All Purpose Gluten Free flour, 1/8 cup + 1 tablespoon Gluten Free Coconut Flour, 1/4 cup Gluten Free Chickpea flour and 1/4 cup Only Oats Gluten Free Flour )
1/4 teaspoon guar gum
1 teaspoon baking soda
1/2 teaspoon salt
Add whatever your heart desires to the cookie dough. For today’s cookie I mixed chocolate chips, raisins and gluten free oatmeal. But shredded coconut, cranberries and nuts are delicious additions too!
1 cup semi sweet chocolate chips
1 cup raisins
1 cup gluten free oatmeal.
1/2 teaspoon cinnamon
1) Preheat oven to 350
2) Beat butter and sugar until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda, salt and spices. Mix well. Stir in gluten free oats. Put in fridge to cool – atleast 20 minutes.
3) use a heaping teaspoon to drop onto parchment paper cookie sheet. Leave space between cookies as they will spread out while cooking
For crispy cookies I bake for 18 minutes:
For more soft cookies I bake for 15 minutes or less. This picture compares my 18min cookies to my 15 min ones.
As you can see the baked 15 minute cookie on the right is more lighter in colour and less crispy.
Hope you enjoy these cookies as much as our family does! Even my dad raves about these cookies!