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Feb 13, 2011

Chocolate Chip Oatmeal Cookies

Preheat oven to 375°

1/2 c. brown rice flour
1/2 c. millet flour
3/4 c. potato starch
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. xanthan gum

1/2 c. brown sugar
1/2 c. white sugar
1/2 c. (1 stick) Earth Balance buttery sticks (or butter)
1/2 c. Spectrum organic shortening

2 eggs
2 tsp. vanilla
2 1/2 c. gluten-free oats
2 c. chocolate chips (I used dairy free Ghirardelli Chips)

In a small bowl, whisk together the first six ingredients.  In the bowl of your mixer, beat together the sugars, butter, and shortening until creamy. Beat in the eggs and vanilla.  Gradually add the dry ingredients and mix until combined.  Stir in the gluten-free oats and chocolate chips.

Drop spoonfuls of dough onto ungreased baking sheets.  Bake at 375° for 10-12 minutes.  Cool for a minute on the pan, then transfer to a wire rack to cool completely.

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