I don’t really like the saying “You can’t judge a book by it’s cover” mostly because my husband happens to be a book cover designer. But I have to say, don’t judge these cookies by their appearance. They certainly are not the most attractive cookies I’ve seen. But they are very good, despite their outward appearance.
I altered the recipe on the back of McCann’s Quick Cooking Irish Oatmeal for these cookies. Now, these oats are not labeled “gluten free” but they are grown and processed separate from wheat or barley. If you would like to read McCann’s statement on gluten free go to http://www.mccanns.ie/faq.html
The recipe was for an enormous batch, so I halfed it, and made a few personal preference alterations. I have to thank my friend Jen, she was the first to try this recipe and recommend it to me, and I enjoyed them quite a bit!
1 1/2 cups gluten free quick cooking oats
1 1/4 cups UNflour
1/2 cup almond meal
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup brown sugar
1/2 cup milk (or milk substitute)
1 cup shortening
1/2 cup applesauce
1 teaspoon vanilla
1 teaspoon almond extract
1/2 cup chopped nuts like almonds or pecans (optional)
1 cup raisins or chocolate chips
- Preheat oven to 350 degrees. Grease cookie sheet with cooking spray.
- In bowl of heavy mixer combine all dry ingredients. While mixing on low add milk, eggs, shortening, applesauce, and extracts.
- Mix till well combined, then add nuts and chips or raisins.
- Drop rounded spoonfuls onto prepared cookie sheet and bake for 20-22 minutes. Remove to cooling rack or paper towel to cool.
Makes about 2 dozen cookies.
We have also enjoyed McCann’s instant flavored oatmeal as well as the Quick Cooking Oats. My family has been eating them for years and have never had an adverse effect. But if you are concerned please use your own judgment. They can usually be found in your local grocery store. If your store does not carry them ask customer service to get them in for you!