The Gluten-Free Homemaker

I have mentioned before that one of my favorite gluten filled cookbooks is Mennonite Country-Style Recipes & Kitchen Secrets. The other day I converted this recipe to make it gluten free, and I liked how they turned out. The cookies hold their shape well and are thick and soft. They are a bit cake like and have a light banana and oat taste. They were an enjoyable dessert with less fat and sugar than regular chocolate chip cookies.

Banana Chocolate Chip Oatmeal Cookies

Ingredients

• 1 1/2 c. gluten-free flour mix (I used 1/2 c. sorghum 1/2 c. sweet rice, 1/2 c. potato starch)
• 1/2 tsp. xanthan gum
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1 c. sugar
• 3/4 c. butter (cold)
• 2 eggs
• 1 c. mashed banana
• 1 3/4 c. gluten-free oats (run them through the food processor for a minute or two to make them more like instant oats)
• 3/4 c. chocolate chips

Instructions

In a mixing bowl, whisk together the dry ingredients (flour through sugar). Using a pastry blender, cut in the butter until crumbly. Add the remaining ingredients and mix until everything is moistened. Drop by spoonfuls onto greased baking sheets. Bake at 350 degrees for 10 minutes. Makes about 4 1/2 dozen cookies.

Labels: dessert recipes

# posted by Linda @ 2/05/2009