Car’s Oatmeal Cookies: New GF Version
Gluten-free, very low lactose, FODMAP friendly
Thin and crisp, slightly spicy, with just enough GF flour to bind them together and just enough nuts to accentuate the toasty oatmeal flavor. Dipping the drinking glass in sugar between flatting the cookies helps keep the dough from sticking and gives the baked cookies a pretty sheen.
In memory of “Car” (Mrs. Carlson), our cookie-baking babysitter of long ago.
- 2/3 cup sorghum flour
- 1/3 cup millet flour
- ½ tsp salt
- ½ tsp baking soda
- ¼ tsp cinnamon
- ½ cup butter, slightly softened
- 1 cup sugar or sugar-dextrose blend
- 1 egg, beaten
- ½ tsp vanilla
- 1 ½ cup gluten-free quick oats
- ¼ cup nuts, chopped fine
- Extra sugar, for flattening—about ¼ cup in a small bowl
- Preheat oven to 350 F. Prepare two cookie sheets with parchment paper or a thin sheen of solid shortening.
- Sift flours, salt, soda, and cinnamon together into a large mixing bowl. Add butter, sugar, egg and vanilla and blend well. Last, stir in the oatmeal and nuts. Dough will be quite stiff.
- Form into small balls, about 1” in diameter. Arrange on prepared cookie sheets, well apart (they spread quite a bit). Press each cookie down flat, about ¼” thick, with a smooth-bottomed drinking glass dipped in sugar.
- Bake 12-14 minutes, until lightly browned. Makes 3-4 dozen.