Gluten-Free Cookies

I couldn't decide whether I wanted to bake oatmeal, peanut-butter or chocolate chip cookies ... so I came up with the following recipe that gives the best of all three kinds of cookies! :) And, as confirmation that the recipe turned out deliciously, a friend who absolutely "hates" gluten-free desserts, couldn't even tell that they were gluten-free! They are a wonderful blend of buttery sweet and salty ... with a crisp outside and a chewy inside.

Please note that, while I used some "less-common" ingredients such as sorghum and French Vanilla Coffee Creamer, I also listed in parentheses items that are more commonly on hand that can be used instead.

Enjoy!!


Gluten-Free Oatmeal Peanut Butter-Chocolate Chip Cookies
1/4 c. butter
1/4 c. shortening
1 Tbs. sorghum (or molasses)
1 egg
1 Tbs. Nestle Coffee Mate French Vanilla creamer (or 1 tsp. vanilla flavoring)
1 c. all-purpose gluten-free flour mix #2
1/2 tsp. xanthan gum
1 c. quick cooking oats
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. chocolate chips
1/2 c. peanut butter chips (or butterscotch chips)

In a large bowl, cream shortening, butter and sugar. Beat in sorghum, egg and vanilla creamer. Combine gluten-free flour, oats, soda, cinnamon and salt. Add to shortening mixture and mix well. Stir in chips. Drop by large Tablespoonfuls (approximately 1 1/2" balls), and drop 2" apart on an ungreased cookie sheet. Bake at 350 degrees for 8-10 min, or until golden brown. Cool 5 minutes before removing to wire rack. (Makes approximately 18 cookies)