Fortunately, I don't have celiac disease, and I am not gluten intolerant, or anything of that sort; but I do like to experiment with different kinds of nutritional therapy and ingredients. I choose a varied and moderate regimen when it comes to food, and since it seems impossible for my family to avoid glutttonous, glutinous treats, on occasion I try to make snack time gluten-free and homemade. Le goûter in France takes place right around 4:30 p.m., when pre-school and primary school lets out, a.k.a. snack time and the witching hour—we all know what a pack of hungry wolves look like. Usually you'll see the parents waiting around for their kids with a pack of biscuits, a fresh pain au chocolat straight from the bakery, or other viennoiserie in hand. Traditionally, it would be a tartine: a slice of bread topped with confiture and butter or a piece of chocolate. Oldies are goodies for sure—just the other day I saw a bakery offering mini brioches stuffed with a chocolate bar. Trust me, I was tempted to reenact a childhood experience I missed out on. It's on my radar for the next time.
Gluten-Free Oatmeal Cookies
• 3/4 cup gluten-free all purpose flour (my mix: 1/2 cup rice & millet flour, 1/4 cup oat flour)
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon salt
• 1/2 cup packed brown sugar (2/3 cup if you prefer sweeter)
• 113 grams butter, softened (1/2 cup or 1 stick)
• 1 egg
• 1 1/2 cups oats
• 1/3 cup raisins (optional)
• 1/2 cup nuts, roughly chopped (optional- hazelnuts, walnuts, macadamia nuts)
In a medium size mixing bowl combine the first six ingredients.
Add the softened butter and combine it with the ingredients.
Stir in the egg and mix until creamy.
Gradually stir in your oats: alternate between your oats, raisins, and nuts.
Pre-heat over to 190° Celcius (375° F).
Roll your dough into two inch balls. Place it on your baking sheet leaving about two to three inches apart.
Bake for 8 minutes or until the edges have turned golden brown.
Let it cool a little before removing from baking sheet. Then let it cool down completely.
Do not overbake your cookies otherwise they will be crunchy. These cookies come out thin. The dough spreads out in the oven. Mine turn out crispy along the edges, sticky and chewy throughout the cookie.