Gluten Free Oatmeal Cookies

More often than I'd like to admit, that sneaky little sweet tooth rears it's ugly head and I just need "something." I'm fairly predictable when it comes to asking my husband or one of our daughters to make me some cookies. Although nine times out of ten they ignore me (probably a good thing), every now and then I just need to make some for myself. And of course, I love to share; and am quite disciplined about limiting myself to one per day (I've come a long way since those high school and college days). 

Though I usually just throw together some ingredients from the pantry, I actually kind of, sort of, followed a recipe that I found online and added my own twist.

Here's the basic recipe and it made roughly 24 cookies using a medium-size cookie scoop/ice cream scooper.

Makes 24

1 1/2 cups all-purpose gluten free flour mix (I use Pamela's)

2 cups organic, gluten-free rolled oats

1 teaspoon baking soda

1/8 teaspoon sea salt

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

10 tablespoons organic butter (room temp)

1/2 cup organic cane sugar

1/2 cup packed brown sugar

2 organic, soy-free, free-range eggs (room temp)

1 teaspoon vanilla extract

1/4 cup organic currants

1/4 cup mini dark chocolate chips

Preheat oven to 350F. Line a large baking sheet with parchment paper.

In a large bowl, whisk together flour, oats, baking soda, salt, and spices (side note, another great addition would be ground ginger). Set aside.

In a medium bowl, beat together butter, sugars, eggs, and vanilla extract. I used a hand-held electric beater. Scrape down the sides of the bowl as necessary. 

Combine the wet ingredients with the dry and use the electric beater to mix well. Add the currants and chocolate chips and beat again. This would be a great place to add some walnuts or pecans if you'd like. 

Refrigerate the dough for about 15 minutes. You can either leave the dough in the bowl or you can scoop out into walnut-sized balls that you slightly flatten and refrigerate the entire baking sheet.

After being chilled, bake the cookies for about 12 minutes. You don't want them to brown much or they will be overcooked. Allow to cool on pan and then remove to wire rack to finish cooling.

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