Oats used to be prohibited in gluten free diets. Eventually, studies showed that pure oats were safe for most people with gluten intolerance. Unfortunately, most of the oats available for sale are not necessarily pure oats.
Most oats are grown, stored, milled, and transported so as to allow contamination from wheat, rye, and/or barley. The amount of cross contamination is small, but it is sometimes enough to trigger a reaction in people who are sensitive to gluten.
Fortunately, there are certified gluten-free oats available. Bob's Red Mill is certified gluten free.
Making gluten free cookies isn’t too different from making regular cookies. The same method is used for both: cream the butter and sugars, beat in the eggs and vanilla, mix in the dry ingredients, etc.
The biggest difference, I think, is that the finished gluten free cookies will probably fall apart easier than their wheat-containing counterparts. . I’ve added extra egg whites to this recipe to add some strength, and making the cookies smaller seems to help too.
Plus, you get to have more cookies when they’re smaller.
These thick, chewy cookies were a big hit with my family. I hope you enjoy them.
Gluten Free Oatmeal Cookies with Butterscotch and Chocolate Chips
½ lb. butter (2 sticks)
1 cup packed brown sugar
½ cup + 2 Tablespoons granulated sugar
2 eggs + 2 egg whites
1 teaspoon vanilla
½ cup rice flour (either brown or white)
½ cup oat flour (make sure it’s certified gluten free)
2/3 cup tapioca flour
1 teaspoon xanthan gum
½ teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon salt
3 cups rolled oats (certifies gluten-free)
1 cup gluten free butterscotch chips*
1 cup semi-sweet chocolate chips
Preheat oven to 350°F. Set aside the 2 tablespoons granulated sugar.
Cream together butter, brown sugar, and ½ cup granulated sugar. Mix in vanilla, eggs and egg whites one at a time..
In a separate bowl, combine remaining dry ingredients. Adding a little at a time, mix into wet ingredients. Stir in butterscotch and chocolate chips.
Drop by rounded teaspoonfuls onto greased cookie sheets and flatten with a fork dipped into the reserved sugar. Bake at 350°F for 12 to 14 minutes.
Makes about 5 dozen cookies.
*Some brands of butterscotch chips are gluten free. Avoid any that contain barley protein (barley contains gluten).