Faux Oatmeal Cookies: Gluten-Free

Faux Oatmeal Cookies are made with gluten-free flour blended with quinoa and other more traditional cookie ingredients to satisfy the cravings of anyone on a gluten-free diet (or not!) The recipe by Rhonda Barr can be found on the terrific website www.ediblecommunities.com.

Ingredients:

• 2 cups all-purpose gluten-free flour
• 2 cups quinoa flakes
• 1 tbsp. ground cinnamon
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 1 cup brown sugar
• 2 cups raisins
• 1 cup butter or margarine, melted
• 1/2 cup milk
• 1 large navel orange, zest finely grated and juice squeezed
• 1 tsp. pure vanilla extract

In a large bowl, whisk together the flour, quinoa flakes, cinnamon, baking soda and salt. Sift in the brown sugar and whisk well to combine. Stir in the raisins.

In a medium bowl, stir together the melted butter, milk, orange zest and juice, and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Chill the dough, covered, for at least 15 minutes. Preheat the oven to 350° F. Line 2 cookie sheets with parchment paper.

Place about 2 heaping tablespoonfuls of dough on a cookie sheet, flattening slightly. Repeat with about one-half of the remaining dough, placing cookies about 2 inches apart. Refrigerate the unused dough. Bake the cookies until lightly browned, about 12 minutes, rotating the cookie sheets after about 6 minutes. Transfer the cookies to a wire rack to cool. Repeat with the remaining dough, reusing the lined cookie sheets.

Makes: 48 cookies

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