I've been in the cookie mood lately. But since I'm taking a break from dairy and gluten, I've been hard pressed to find something that even remotely resembles a cookie. I searched and searched for something without strange ingredients like potato starch, and teff flour. I'm not interested in spending a fortune on obscure flour products. Thankfully, I found this recipe from Diet, Dessert, and Dogs for Maple Flax Cookies. I LOVED them!! The recipe only made 5 medium sized cookies, so I ate them all without a picture. But I'll be making them again soon. Amazingly delicious and easy! What more could a GFCF girl ask for?! (Gluten-free, Casein-free)
After making the cookies, I decided I had to try this GFCF Fig Walnut Cake. I walked to the local Russian grocery store, bought me some dried figs, and made this scrum-diddly-umptious tea cake!
Mark liked the cookies too, but of course 5 cookies don't go a very long way, and I knew he'd be scouting around asking for "treats" around 9pm tonight. But I didn't feel like dealing with the food processor (necessary for above recipe) so I had to come up with a fast cookie. Forgive me if it seems like I am an indulgent parent. I don't really like Mark to eat a lot of sugar, but since 1. I'm not his mother, and 2. he'll just go out and buy someone else's sugar + who knows what other fake ingredient, I figure I should make him some cookies. I didn't have any chocolate chips, so I busted out the ol' Oatmeal Raisin cookie and after one bite, he said, "These are better than any bakery cookie--forget Panera, these are the best!" So I share the Quaker Oats recipe with some revisions...
1 1/2 cups flour
1 teaspoon baking soda
1 heaping teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/4 cups butter — (2-1/2 sticks) room temperature
1 scant c organic sugar
1 T molasses
1 large egg
1 T homemade vanilla (still has some Armagnac flavor to it!)
2 cups rolled oats
3/4 cup raisins, soaked in boiling water for 5 minutes
Preheat oven to 375°F.
In a medium bowl, thoroughly stir together flour, baking soda, cinnamon, salt and nutmeg.
In a mixing bowl, using high speed of an electric mixer, cream butter and both sugars until light and fluffy. Beat in egg and vanilla.
By hand, stir in the flour mixture. When flour is absorbed, stir in oats and raisins.
Spoon onto preheated baking stone, or cookie sheets.
Bake 10 to 11 minutes. Cool 1 minute on stone or cookie sheets; remove to wire rack. Cool completely. Store tightly covered.