I am a fan of oatmeal cookies for a long period. Cue the flashback.
Once upon a time, in a chocolate and toffee scented property, far far away actually not that significantly. Five hours by car provide or take. If you shut your eye and drifted off to rest, you can get there in only seconds. At least, that’s the story my parents told. And keto friendly strawberry shortcake being wanting to reach Grandma’s home, I heeded their guidance. Why risk it?
Grandma always greeted me with a big hug as well as the sweetest words – I made extra cookies for you. They’re inside a handbag under your pillow. Don’t inform anyone, alright?” My lips were sealed. Busy eating cookies, sealed.
Her oatmeal cookies were sensitive and chewy, full of chocolate potato chips, and subtly flavored with a magical mix of spices. The flavor eluded me for a long time until I baked with mesquite flour. Know that moment whenever you recognize something new as familiar and comforting?
For the sweetest dreams, take a tip from Grandma. Place a small bag of cookies under your cushion, or nearby if you toss and switch. Cookie therapy is definitely a powerful power. And really great for breakfast in bed.
30 small or 10 meal-sized cookies
Just a couple tablespoons of mesquite flour calls for this cookie from very good to essentially great. Neglect it and you will miss out on the magic. Observe notes after formula for substitution ideas.
1/4 cup mesquite flour
1.5 teaspoons guar gum
3/4 teaspoon cooking powder
3/4 teaspoon cooking soda
2/3 cup RIPE mashed banana
2 teaspoons pure vanilla extract
1 3/4 cup gluten free oats (discover notes)
In a medium dish, combine: gf flour, mesquite flour, guar gum, baking powder, baking soda pop, cinnamon, salt, cardamom, and ginger. Set aside.
In a mixing bowl, combine: shortening, sugars, ripe banana, and vanilla. Mix thoroughly, scraping problem of dish as needed.
Add flour mix and blend good. Add oats, just a little at the same time, blending well to incorporate all. Fold in chocolates chunks. Refrigerate dough or scoop into balls, then refrigerate overnight.
It’s easiest to scoop dough into balls before refrigerating. Work with a #40 disher to scoop 30 cookie dough balls.
To bake, preheat range to 350 levels. Place dough balls on parchment lined pans. 12 cookies will bake comfortably on one pan. Flatten dough balls slightly. Sprinkle tops with additional oats if you want.
Bake for 10-12 mins, until edges are lightly browned. Allow cookies cool before getting rid of from skillet. Cookies will set more as they cool.
(If you like immense, meal-sized cookies, work with a #12 disher to scoop about 10 dough balls. Bake large cookies for 18-19 moments.)
Organic shortening, what? It’s naturally solid at room temperatures. Sub coconut oil (2/3 glass) or a vegan butter instead of the shortening.
The taste of mesquite flour is exclusive. Sub the same portion of gluten free of charge all purpose flour if you must. Put in a teaspoon of cocoa and somewhat increase cinnamon as well.
Gluten Free of charge Watchdog includes a list of companies that create oats under a gluten-free purity protocol. If you cannot find safe gluten free of charge oats, try quinoa flakes. Request at stores if you can’t find them – sometimes they’re in the cereal aisle, sometimes in the gluten free/organic section.
A combination of flours usually provides best result for gluten free baked goods. Both sorghum and rice flour blends work very well with this recipe.
Ripe bananas certainly are a must. Cookies Like ugly bananas.
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