I was having a quiet evening today while my Beloved was working and decided that I really wanted cookies. Now I was thinking chocolate chip but never got myself motivated to leave my book. But motivated me was oatmeal cookies. They mixed up just over the time it takes to make a pot of tea. They baked while I wove. I think they are addictive but I like how all the flavors of the flours came together. Something that I need to keep learning, when you are baking cookies gluten free or vegan, the texture of the dough is exactly the same as if you were baking in a more traditional manner. I have had a few goofs recently forgetting that one little fact!
Oatmeal cookies
Note: You may replace all the flours with all purpose or whole wheat flour
You may replace the ground flax seed and hempmilk with one egg
You may replace the olive oil with butter or margarine or another fat of your choice
You may replace the baking soda and cream of tartar with baking powder
1/2 cup olive oil
3/4 cup brown sugar
1/4 cup hempmilk
2 tablespoons ground flax seed
1 teaspoon cinnamon
2 teaspoons vanilla
1/4 cup arrowroot flour
1/4 cup teff flour
1/4 cup millet flour
1/4 cup buckwheat flour
1/4 cup sorghum flour
1/4 cup almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 1/2 cups quick oats
Preheat the oven to 375 degrees Fahrenheit. In a large mixing bowl (you do realize in my house, this is a small bowl? It does not hold enough bread dough for six loaves of bread.), put the oil, sugar, milk, flax seeds, vanilla, and cinnamon. Mix well. Add the flours, salt, baking soda, and cream of tartar. Mix. Stir in the quick oats.
Drop by teaspoon on a baking sheet covered with a silpat or aluminum foil. Bake for 12 minutes.
I found the outsides were a bit crispy and the insides very tender so be careful taking them off the cookie sheet. I found it helped to wait 5 to 10 minutes.
Pour a cup of tea. Put four on a plate. Sit down to your weaving or reading or crocheting or....