Do you see those divine-looking chocolate chip cookies above? Well they taste divine too. And they are totally gluten/soy/milk free (I admit I splurged and used eggs on this one instead of egg replacer--my kids are getting so they tolerate a little egg better).
Do you want to know my secret? I suppose the title give is away, but the secret is a bag of gluten-free oats and a grain grinder. I grind up my oats and keep the flour in a container that holds about 8 cups. (You don't want to grind too much at once because the nutrients deplete over too much time after the oats are ground). Oat flour makes wonderful Snickerdoodles too!
Gluten/Soy/Milk Free Chocolate Chip Cookies
1 c white sugar
1 c brown sugar
2 tsp vanilla
2 eggs
1 1/3 c palm oil shortening
1 tsp salt
1 tsp baking soda
1/2 tsp guar gum (or xanthan gum)
2 c gluten free oat flour
1 c your favorite flour blend*
*I used Grandpa's Kitchen Baking Flour Blend with a shot of Bob's Gluten Free baking mix. You can also use the typical baking flour ration of 2 parts rice flour, 2/3 parts potato starch, 1/3 part tapioca starch
Baking directions: 1. Preheat oven to 350 2. blend together sugar, vanilla, eggs, and shortening 3. add salt baking soda, guar gum 4. add flour by degrees. (dough should be firm and should not stick to your fingers if you touch it 5. Drop by spoonfuls onto greased cookie sheet 6. Bake for 8 minutes or until slightly brown around the edges
Snickerdoodles
1 1/2 c white sugar
1/2 c soy-free margarine
1/2 c palm oil shortening
2 eggs
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt
2 3/4 c flour
Cinnamon/Sugar Ratio:
2 tbsp sugar
2 tsp cinnamon
Baking directions: 1. Preheat oven to 400 2. blend sugar, margarine, shortening, and eggs. 3. add dry ingredients by degrees. 4. roll dough in cinnamon/sugar blend and place on cookie sheets. 4. Bake for 8-10 minutes.
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