Thursday, November 12, 2015

Throw Back Thursday - Gluten-Free Oatmeal Raisin Cookies

Happy Throw Back Thursday!! I came home Tuesday evening to the most amazing mail day! It was seriously like Christmas around here! Quite literally, George bought me Bowflex Selecttech dumbbells for Christmas.


I got them SUPER early because I am prepping for the new Hammer and Chisel program that is released December 1st! I will be running a challenge group December 7th, let me know if you're interested!   I also got my Shakeology order. This month I got the regular chocolate and greenberry. I think I found my two new flavors. Last month I did the vegan versions and they were good, but these will be my go to!



Yesterday was Remembrance Day in Canada. We spent it quite simply. Watched some TV, ate some pancakes, worked-out. I also JUST learned how to knit; if you can really call it that. But I like how it gives my hands something to do instead of always being on my phone. It seems pretty therapeutic.



So now what this day really is about! This Throw Back is a special one, I made these special cookies for George when he had to go to the hospital for a simple surgery that turned into a little not so simple. But he is all good now! George is gluten-intolerant, when we first discovered it, it was quite the adjustment and difficult to be honest. Now, I don't even bat a eye when looking at a recipe to make the adjustments for him. These are one of his favorite cookies!


Ingredients: Yields 48 cookies
  • 1 cup butter, (I used Earth Balance to make it lactose free)
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1t vanilla extract
  • 1 1/2 cups brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup corn starch(tapicoa starch works here too)
  • 1/2 t xanthan gum
  • 1 t baking powder
  • 1/2 t baking soda
  • 2 cups certified gluten-free quick-cook oats
  • 2 cups raisins
Directions: Preheat oven to 350f, cream together the butter and sugars. add eggs one at a time, mix till blended. Stir in the vanilla. In a large bowl combine brown rice flour, potato starch, corn starch, xanthum gum, baking powder and baking soda. . Mix in dry ingredients into the butter/sugar mixture. Add rolled oats and raisins. Stir till all combined. Using a cooking scoop, drop cookies onto a baking sheet, bake for 8-10min till slightly browned on the bottom. Let sit on sheet for 5 min and then transfer to a cookie rack.
Hope everyone has a great day!!

Do you now how to knit or crochet?

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