Despite my reluctance to bake, cook and promote gluten-free recipes I am now jumping on the bandwagon. I am discovering personal benefits from reducing my daily intake of gluten in addition to the increasing amount of clients and students who are gluten intolerant.
One of my best friends Sharon is a master at gluten-free baking and she has so kindly been helping to convert some of my traditional Shamrock and Peach baked goods to gluten-free. This morning I quickly boiled my electric kettle to make a big pot of Irish tea after a phone call that Sharon and cookies were on their way to my kitchen. I must confess a slight suspicion with how the cookies would taste compared to my treasured family recipe. But oh how I was wrong! These cookies are light, crunchy and delicious. A treat to those of us (like me) who are cutting down on their daily gluten intake and a true gift of love to those who are intolerant to gluten.
Classic Irish Oatmeal Cookies
1 cup Kerrygold Irish butter, salted or Earth Balance (non-dairy butter)
¼ cup light brown sugar or sucanat (Wholesome Sweeteners)
¼ cup evaporated cane juice (Wholesome Sweeteners)
½ cup gluten-free oat flour (Bob’s Red Mill) or Gluten-free Steel Cut oats, *milled
½ teaspoon baking soda
¼ cup unsweetened, organic dried coconut (Let’s Do organic)
2 ½ cup gluten-free rolled oats (Bob’s Red Mill)
1 tablespoon coconut flour (Bob’s Red Mill)
¼ teaspoon Redmond’s Real salt
1 teaspoon xanthan gum (Bob’s Red Mill)
1 teaspoon cinnamon
How to make them:
In a large bowl mix, oat flour, baking soda, rolled oats, dried coconut, coconut flour, xanthan gum, cinnamon and salt together.
Turn on mixer. Cream together butter and sugars. Add dry ingredients to wet ingredients. Mix until fully incorporated. Refrigerate for 1 hour to allow the dough to become firm.
Preheat oven 350 degrees F.
Lightly cover the surface with flour and roll out the dough to a thickness of about ½ inch using a floured rolling-pin or coat cooking spray on rolling-pin. Press mixture down with floured hands to form a circle, then use your rolling-pin to level the dough to about 1/3 inch thickness.
Tip: To prevent cookies from spreading. Dip cookies in oat flour and coat the outer edges as well.
Bake 12 -15 minutes until the cookies are light golden color. Sprinkle the top of warm cookies with evaporated cane juice (organic sugar)
If you love this recipe and want more please like Sharons’ face book page where you can check out her upcoming cooking classes (and more)!
Sharon’s facebook is sharon’s gluten freekitchenandmore
You can also e-mail Sharon with any questions about this recipe (and not me ha, ha) firstname.lastname@example.org
Big hugs and thanks to Sharon and hope to have more cross promotion in the future as we look for healthy alternatives to the way we eat!
Joy in the cookie! (I sure am loving them but remember to enjoy them with a good cuppa of Irish tea)
Judith the Irish foodie