But, not surprisingly, now that I can’t have regular oatmeal, my fancy’s taken to wanting it again. Go figure.
So after pondering how I could satisfy this craving, I remembered seeing gluten-free oats, available from Bob’s Red Mill. I’d never tried them before, but thought it would be worth a try.
For my first gluten-free oats experiment, I decided to make cinnamon apple oatmeal cookies. I wanted something that could double as a breakfast cookie, perfect for those mornings on-the-go, but also sweet enough to pass for a cookie with a bit more sugar. I found this excellent recipe online and came up with a gluten-free, egg-free, and dairy-free version. If you want it to be more suitable for breakfast, try reducing the brown sugar by 1/4 cup.
Gluten-Free Cinnamon Apple Oatmeal Cookie Recipe
This recipe is gluten-free, egg-free, dairy-free and nut-free. Recipe makes approximately 1 1/2 dozen cookies.
1 Best Life Buttery Stick (or 1/2 cup of non-dairy shortening), softened
1/4 cup white sugar
1/2 cup brown sugar
1 baking powder egg (2 tablespoons water, 1 tablespoon oil, and 1 teaspoon baking powder mixed together in a small bowl)
1 teaspoon GF vanilla extract
1 cup + 1/8 cup brown rice flour
1 cup + 1/8 cup gluten free oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 apple, peeled and diced in small pieces
Preheat your oven to 350 degrees and put parchment paper on two cookie sheets. Combine the baking powder egg ingredients into a small bowl and set aside.
Using a mixer with a paddle attachment, cream together the shortening and both types of sugar, stopping occasionally to scrape the sides, for about two minutes. In another bowl, combine the flour, oats, 1/2 teaspoon of baking powder, baking soda, salt, and cinnamon.
Add the baking powder egg mixture and vanilla into the creamed sugar. Blend just until combined and then carefully mix in the flour mixture until well blended. Finally, stir in the apples with a spoon or spatula.
Scoop out cookie dough onto your prepared pans. Bake at 350 degrees for about 10-12 minutes until they are light brown. Let the cookies sit on the cookie sheets for about five minutes before putting them on a rack to cool.