I’ve been baking away lately, which you all know by now is a challenge for me! But, thankfully there are many great products on the market today for the gluten free baker and I found two recipes both on the product labeling of two separate packages that turned out nicely. The first ‘homemade’ gluten free cookie recipe came from the back of the Trader Joe’s Gluten Free Oatmeal bag. These cookies were really great and did not require a drop of flour! Here’s the recipe:
1/4 cup room temperature butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 large eggs
1 tsp baking soda
1 tsp vanilla
1.5 cups smooth peanut butter
3 cups oatmeal
1/2 cup chopped walnuts
6 ounces chocolate chips (I actually increased this and used 2 different types of chocolate – both semi-sweet and milk)
In a stand mixer, combine the butter and sugar until creamy. Add eggs, baking soda and vanilla and mix until combined. With mixer on low, blend in the peanut butter until combined. Remove bowl from mixer and fold in oats, walnuts and chocolate. Bake on 350° for 10-12 minutes until brown on edges and slightly chewy in the middle.
These baked up really well on a silpat and cooled quickly when transferred immediately to baking rack once pulled from the oven. Once cooled, they are slightly crispy but do not fall apart easily. These recipe makes a ton of cookies so it is great for a cookie swap!
The second gluten free cookie recipe I tried actually came as a mix – Bob’s Red Mill has a shortbread cookie mix that is pretty tasty. Since these cookies are traditionally pretty bland on their own and not as sweet as some others, I added orange zest and a dip in chocolate to really add to the flavor. The texture is very similar to a traditional shortbread – crumbly and dry. I did add more water to the mix than the recipe called for because the dough was not holding together enough to shape into cookies. If you want to have that homemade touch but need a quick fix, this is a good go-to for the holidays. See the link below for more information: