From Wed, Jun. 28, 2006 San Jose Mercury and modified by Hallie Dolcourt for gluten-free diet. Originally submitted by Carol Ovelman, from ``The Fannie Farmer Cookbook.'' Makes about three dozen cookies.
|1 1/2||Cups||Your favorite gluten free flour|
|3/4||teaspoon||Guar gum (or all xanthan gum)|
|1/2||teaspoon||Ginger (to taste - could be less)|
|1/4||Cup||Brown sugar (not packed)|
|1/2||Cup||Melted butter or margarine|
|2||tablespoons||Smooth peanut butter|
|1/4||Cup||Milk (could be full fat soy milk)|
McCann’s quick oatmeal flakes or Country Choice Toasted Oatmeal*
|2/3||Cup||Quinoa flakes (If you don't have this, use more oatmeal flakes)|
|1/2||Cup||Chopped walnuts (optional)|
Preheat oven to 350° degrees. Sift together flour, baking soda, ginger, cinnamon, and optional salt. Stir in remaining ingredients. Drop by the rounded tablespoonful onto an ungreased cookie sheet covered with parchment paper. Bake for 10 to 11 minutes.
The raw dough also makes a good base for a bar cookie which is covered with jam or preserves before baking. Press dough into a well-greased pie plate. Cookie dough should be approximately 1/4 inch thick. Spread jam almost to the edges. Bake for 20 minutes. Check to see that the middle is cooked when a steel cake tester comes up without raw dough. Also the jam should be lightly bubbling.
* Ensure your oats are safe. Please note that as of their updated book "The Ultimate Guide to Gluten-free Living" published in August, 2009 the Celiac Disease Center at Columbia University only recommends gluten-free oats as being safe on the gluten-free diet. There are companies producing gluten-free oats including Cream Hill Estates, Bob's Red Mill Gluten-free Oats, etc.