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Ingredients
| salted butter: 2 cups (room temperature) |
| granulated sugar: 2 cups |
| light brown sugar (packed): 1 cup |
| eggs: 2 |
| rice flour: 4 cups |
| potato flour: 1/2 cup |
| chickpea flour: 1/4 cup |
| salt: 1 tsp |
| baking soda: 2 tsp |
| baking powder: 2 tsp |
| almonds (slivered): 2 cups |
| rice flour |
Gluten Free Mock Oatmeal Cookies
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
60 min -
Servings
105 serving(s)
Tags
- Cream together the butter, white and brown sugar and eggs.
- Sift the dry ingredeints and mix into the creamed mixture.
- Stir in the slivered almonds.
- Drop by rounded tablespoon onto greased or lined cookie sheets.
- Bake at 375 for 7-10 minutes, until light brown. If you find that your cookie is too thin, add up to 1/4 cup more rice flour to the remaining dough and proceed with step #4.
- Cool slightly, remove to cooling racks.
- This makes a crisp cookie.
- Store in freezer to keep fresh.
- Note: I have a convection oven and am able to do 3 cookies sheets with approximately 45 cookies at a time.
- If you have a regular oven and can only do one cookie sheet it will take you about 80- 90 minutes to bake them all.
- If this is the case you may want to half the recipe.
- I store 1 tin of cookies in the pantry and freeze the rest to keep them fresh.