gluten free, of course.
in august (i think. judging from the shorts i am wearing in the photos.) i got out one of my old favorite cookie recipes and decided to try tweaking it with gluten free ingredients and my growing understanding of what works in g-free recipes. (this understanding is slowly coming from lots of trial and error and lots of recipe and comment reading. lots of both.)
lola helped. she slept on my foot.
i preaheated my oven to 350 degrees F.
i mixed 1/4 cup butter with 1/4 cup coconut oil.
then i added 1 cup raw turbinado sugar (though i have also used 3/4 cup brown sugar, and that works great, too). after creaming the butter and sugar together, i added 1 egg and mixed that in well.
next, i added 1/2 cup tapioca flour (or tapioca starch), 1/2 cup coconut flour and 1/4 c rice flour (white or brown would work, so would any other g-free flour). once this was all well combined i sprinkled 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon xanthan gum over my mixture, then mixed well.
finally i added 1 cup gluten free rolled oats and 3/4 cup chocolate chips.
i shaped the dough into balls and placed them on a parchment-lined baking sheet.
i baked them for 9 minutes. no longer. removed them from the oven. allowed them to cool on the sheet for a few minutes. then removed them to the counter to finish cooling. we ate them. we ate a lot of them in one sitting. because these cookies are like the cookies we remember eating. back before we realized that we needed to be gluten-free. they have a slight coconut taste, which goes really well with the oats and chocolate chips.
i have made these many times now. we love them. these little cookies are really, really yummy. you should make some even if you don't have to eat gluten-free. and if you have friends who need to be gluten free, they would love you for making these. seriously.
i think i just may need to make some again!