The first time I made these my son immediately asked if he could bring them in to school to share for his birthday. The original recipe was really fragile and I had visions of delivering a container full of crumbs and suggesting the teacher give everyone a spoon. I played with the recipe until they had the same flavor profile but held together better. While I was experimenting I tried substituting rice flour for the wheat flour to make them gluten free so my sons gluten free classmate could also enjoy them. The only problem I had when I made these was sending almost all of them away. – Hippo Flambe
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 1/2 cups gluten free rolled oats
- 1/4 cup rice flour
- 1 large egg
Instructions:
- Preheat the oven to 350 degrees.
- Melt the butter, brown sugar, vanilla and salt in a medium pot over low heat.
- Turn off the heat and add the oats and flour to the melted butter mixture in the pot and mix well.
- Add the egg and stir well immediately after adding it until everything is well combined.
- Prepare baking sheets by lining with parchment paper.
- Drop 1.5 to 2 teaspoons of batter onto prepared cookie sheets with at least 2 inches of space between each cookie.
- Use the back of a spatula to flatten each cookie out to about a 2 inch diameter.
- Bake the cookies for 10 to 18 minutes, rotating trays halfway through baking, until cookies are golden brown and look set.
- Either allow the cookies to set on the baking sheets or let them set for 1 minute before sliding the parchment with cookies on them off onto a cooling rack to finish cooling.
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