Earlier this month I made a cookie recipe I had found in Fine Cooking, but due to my poorly stocked pantry at the time I had to make a few adjustments ( you can see the original post here). Well my husband enjoyed these cookies so much he asked that I make them gluten free for Christmas. First I have to backtrack and explain my baby (she is 25 yrs old and will soon be on her way to med school in January 2010, but she is still my baby) found out she had (asymptomatic) Celiac's disease earlier this year. That means that the only food we would be having this Christmas would have to be gluten free. I am just beginning to learn to cook without gluten so I gained the courage using a pre-mixed "flour" and made these cookies gluten free with the help of Bob's Red Mill All-purpose Gluten-free Flour Mix and Certified Gluten free oats (oats can be cross contaminated so Celiacs have to use certified gluten free oats which cost an arm and a leg!). Well it worked! Woo hoo, and the cookies were great, and there was no noticeable difference in the taste.
Since there are so many people with gluten "issues" I thought I would share this recipe again, this time without gluten.
By the way my "I hate everything, especially coconut and nuts" son actually enjoyed these cookies and said he didn't notice the coconut! Another Woo Hoo, this time for small miracles.
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I don't have access to my camera but I will post an updated picture of the cookies later.
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This make about 20-24 large cookies
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Jumbo Cranberry Oatmeal Jumbles
1/2 cup unsalted butter, softened at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg, at room temperature
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
1-1/4 cups Bob's Red Mill Gluten Free All-Purpose Flour Mix
1/4 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sweetened dried cranberries
1/2 cup rolled oats (GLUTEN-FREE old-fashioned, not quick-cooking) lightly toasted
1/2 cup chopped walnuts, lightly toasted
1/2 cup sweetened coconut flakes, lightly toasted
1/2 cup semi-sweet chocolate chips
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Preheat oven to 325°F. and lightly grease cookie sheets.
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To toast coconut and nuts:
Spread coconut evenly on parchment lined cookie sheet. Place in 325°F oven for approximately 8-12 minutes, checking often. As coconut begins to brown, stir lightly, keeping coconut spread evenly over the cookie sheet. As soon as coconut is lightly browned remove from oven and put coconut into medium bowl.
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After coconut is toasted spread nuts and rolled oats evenly on same parchment lined cookie sheet. Follow the above directions for toasting the nuts. Check and stir often. Lightly toasted nuts do not look very brown so be careful not to leave in the oven too long. When done remove from oven and cool and add to medium bowl with coconut.
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Add cranberries and semi-sweet chocolate chips to the bowl with the
tosted nuts, oats and coconut. Mix, and set aside.
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Place gluten free flour mix, xanthan gum, salt and baking soda in a small bowl, lightly mix to distribute ingredients. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrape the bowl. Add egg, corn syrup, and vanilla; beat for 1 minute on medium speed. Mix in half the flour mixture on low speed until thoroughly combined, about 1 minute. Scrape the bowl. Briefly mix in the remaining half of the flour mixture and beat on low speed until well blended, 30 seconds to 1 minute. With a wooden spoon or a rubber spatula, stir in the cranberries, gluten free oats, walnuts, coconut, and chocolate chips.
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Scoop a scant 1/4 cup of the dough. Using your fingertips shape dough into 2-inch-diameter disks that are 1/2 inch thick. They don't have to be perfect. Space them at least 2 inches apart on the parchment-lined sheets. Bake until the cookies’ edges and bottoms are golden about 14 to 16 minutes.
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Adapted from Fine Cooking 74, pp. 73
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