One thing you quickly notice when reading up on the days of rationing is that oats to us now a days are primarily just a breakfast option. Well, to those on rationing during WWII, oats were a primary source of nutrition and used for a LOT.
And so, looking at recipes for oats as I was reading through my books, my brain hatched an idea for a gluten, egg and dairy free oatmeal cookie. And so these cookies were born!
Just a note to those who probably already know. Be sure to use certified gluten free oats in recipes if you are living gluten free. Oats themselves are gluten free naturally, BUT are contaminated in processing with gluten unless they are certified gluten free. I use Golden Harvest gluten free oats (I get them on Amazon) and love them. They are grown and produced by a family of celiacs, so you know that when they say gluten free? They mean it!
A couple of additional notes. No, this recipe isn't refined sugar free. I used brown sugar on this one. Mainly to cut down on costs for those of you out there who are barely getting by and can't really afford to cook with less refined sugars all the time (trust me I relate). Also, you can use palm shortening, butter, a butter substitute or vegetable shortening for the fat in this recipe, but don't use coconut oil...I ended up with a crunchy sheet that way.
Oatmeal Drop Cookies (Gluten, Dairy, Egg, Nut Free. Dairy containing options)
- 2 Cups Gluten Free Regular Rolled Oats (you can also use quick cooking oats)
- 1/4 cup brown rice flour
- 1/4 cup sweet white rice flour
- 1/4 cup sorghum flour
- 1/4 cup tapioca starch
- 3/4 tsp. xanthum gum
- 3/4 cup packed light brown sugar
- 3/4 tsp. baking soda
- 1/4 tsp. salt (I used pink Himalayan for this)
- 3/4 cup vegetable shortening, palm shortening, butter or butter substitute or a combination
- 1/3 cup boiling water
- 1/2 tsp. vanilla extract
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine flours, starch, oats, xanthum gum, baking soda and salt in a bowl. Mix well to combine (a whisk, or even your hands, is a good way to do this).
3. In the bowl of your stand mixer, combine sugar and shortening and mix well to combine. Add boiling water and mix into the sugar and shortening mixture (be careful...boiling water and whipping setting on your mixer could lead to bad things!) until well combined. Add vanilla extract and stir into mixture.
4. Add dry goods to the wet all at once and beat on medium speed until combined.
5. Drop by rounded tablespoons onto parchment lined baking sheets with about two inches between them (I get 12 cookies per half sheet pan without troubles). Bake for 10 to 12 minutes or until edges are golden.
6. Leave on baking sheets for 10 minutes. Once cool enough to handle, move to cooling racks to cool.
If you can't resist you can eat these while still warm. They are yummy! Or, you can eat the batter. Hey, no raw eggs involved here so why not?
Store in airtight containers. Yield: 2 dozen cookies.