Texture. That is one thing that can be difficult in gluten free baking, getting the right texture. I have experimented with this cookie recipe for a while and have come up with one that makes awesome cookies that are just soft and chewy enough in the middle, with that little bit of crispness on the outside.
To make these cookies you need one of my favorite staples, Pamela's Gluten Free Baking and Pancake Mix and some gluten free oatmeal (I use Bob's Red Mill Gluten Free Rolled Oats)
Ingredients:
2 cups Pamela's Baking Mix
2 cups gluten free oats
1 cup butter, softened
1 cup natural, unrefined cane sugar (or you can use half regular white sugar and half brown sugar)
2 tsp vanilla
1/2 tsp salt
2 large eggs
2 cups dark chocolate chips
Preheat oven to 350 degrees. Beat together butter and sugar until smooth. Add eggs and vanilla and stir. Next add all of the dry ingredients and mix. Finally add the chocolate chips. Drop tablespoon fulls onto an un-greased cookie sheet and bake for 10-12 minutes. Let them cool on the pan for 5 minutes before removing them to a wire rack to cool. Makes about 4 dozen cookies.
These are "hearty" cookies with not too much sugar. I often snack on them, take them on trips etc. to eat like I would a granola bar.
These look bomb.com, Aunt Teglene!
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