Categories: Dessert, Gluten-Free

Ingredients

• Whisk the dry ingredients in a bowl:
• 1 cup sorghum flour aka sweet sorghum flour
• 1/4 cup GF millet flour or brown rice flour
• 1/2 cup tapioca starch/flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon xanthan gum
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• In a separate bowl, beat to cream:
• 3/4 cup Spectrum Organic Shortening
• 1 1/2 cups light brown sugar
• 1 tablespoon bourbon vanilla
• 2 organic free-range eggs or 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy
• Add the whisked dry ingredients to the creamed brown sugar and beat to combine.
• Add in:
• 3 to 3 1/2 cups certified gluten-free rolled oats
• Start with 3 cups GF oats. Mix till distributed evenly. If you'd like more in the batter, add in another half cup.
• Add in:
• 1 cup dark chocolate chips

Directions

1. Spoon balls of dough onto lined baking sheets and press down a bit to make a cookie shape. If you like your cookies flat and crispy, press down a bit thinner. If not, keep them more rounded.

2. If you’re not sure, do a test run with a single cookie if you like, to see how much the dough spreads while baking.

3. Bake for about 12 minutes until slightly golden and chewy. (Note: Longer baking time (15 minutes) creates a harder cookie, closer to packaged oatmeal cookies.)

4. Cool the baking sheets on a wire rack for 3-4 minutes; than remove the cookies onto cooling racks.

5. Wrap cooled cookies in recycled foil and freeze in freezer bags for future treats.

6. These cookies keep better than most gluten-free cookies, due to the oats, so if you’d like to experiemnt, keep a few in an air-tight container. Best if eaten in a day or two.

7. Cook time: 12 to 15 min

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