ThatSuzyGirl

Wheat free, egg free oatmeal chocolate chip cookies.

Ingredients
1 3/4 cup wheat-free flour mix
3/4 tsp baking soda
1/2 tsp salt
3/4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup margarine
2 Tbsp vinegar
2 Tbsp water
2 tsp baking powder
1 1/2 cups brown sugar
1/4 cup granulated sugar
2 1/2 tsp vanilla
1 cup chocolate chips
3 1/2 cups quick cooking oats



Instructions
Preheat oven to 350 degrees F. Grease cookie sheets.
Whisk together thoroughly flour, baking soda and powder, salt, cinnamon, and nutmeg.

Mix together in separate bowl 2 Tbsp water + 2 Tbsp vinegar + 2 tsp baking powder. On medium speed, beat margarine, brown sugar, vanilla and sugar on medium speed until well blended.

Stir the flour mixture into the margarine mixture until well blended and smooth. Stir in chocolate chips and oats.

Drop the dough by heaping tablespoonfuls onto the sheets, spacing about 3 inches apart. With lightly greased hands, lightly press the cookies down to form 1/2-inch-thick rounds.

Bake 6-9 minutes, until cookies are lightly browned all over and almost firm when lightly pressed in the centre of the top.

Remove the sheet to a rack and let stand about 2 minutes, until the cookies firm slightly. Transfer cookies to racks to cool.



Comments
These cookies freeze well.

Substitutions
If not avoiding eggs, can replace mixture of baking powder, water and vinegar with 2 eggs.

These cookies turn out well using Xavier’s Flour . This mix is not corn free.

Use dairy, soy, and/or corn free margarine as needed. Use corn and gluten free baking powder and vanilla as needed.

Verify that chocolate chips are dairy, soy, corn, and/or peanut/tree nut free as needed. Can substitute raisins.

bls05

You rock! Always looking for tried and true wheat free/GF recipes.