a reply to: DontTreadOnMe
I really needed this today thanks! You are an inspiration.
Our old go to Christmas cookie was always the oatmeal scotchie because it is my husband's favorite. I haven't made one in two Christmases now. I
haven't tried this recipe yet, but my youngest and I were looking through an allergy friendly cookbook we have and found this recipe for maple oatmeal
cookies. I'm thinking today will have to be the day we try them!
From Allergy Free Recipes for Kids
Maple Oatmeal cookies
1/2 cup dairy free soy free margarine ( or softened butter if you can have dairy)
1/2 cup packed light brown sugar
1/2 cup maple syrup
1 1/2 cups gluten free old fashioned oats, *with approx 1/4 cup pulverized
3/4 cup flour (this is where it's tricky, the recipe call for ap flour, but I substitute gf, the results aren't always the same though) *attempt #1
will be 1/2 cup coconut flour and 1/4 cup arrowroot flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup raisins
Preheat oven to 375 degrees F, line baking sheet with parchment paper
Place margarine, brown sugar, and maple syrup in large bowl, beat with mixer on med until creamed together
Mix oats, flour, baking soda, cinnamon, and salt in a med bowl. Combine and then slowly add to creamed sugar mixture, beating after each addition, add
Drop by heaping Table spoonfuls 1 inch apart on baking sheet. Flatten to 1/2 inch thick. Bake 13 to 16 minutes or until golden. Cool on baking sheet
for 5 minutes, move to wire rack
* my own alterations
Right now my oven is in self clean mode for a few hours, when it's all nice and clean we will bake up a batch and report back on which flour I used.
Baking is tougher with some of the substitutions, but in this case the oatmeal will fill that void. Intuitively I honestly think I will pulverize part
of the oats to help bind a bit and use either coconut flour or arrowroot flour. Possibly a combination of both, see above.