GFCF Oatmeal Cookies~plain and simple

Here I am with the latest installment of the I Heart Bob's Red Mill series. I have recently received a wonderful batch of Gluten Free Oats from "Bob" and I thought what better way to kick off Cooking with Oats 2011 with a basic oatmeal cookie. The ultimate purpose of this blog is of course to make things my kids will eat (even though let's face facts, that doesn't always happen) so they've been a bit funny about raisins and such so I decided to go with a barebones cookie...don't worry GFCF Oatmeal Raisin Cookies WILL appear on this blog in the near future..hahaha. I'm proud to say that my first shot out with the oats was a total winner, in that way I must say that I love Bob's Red Mill products. Their Gluten Free Quick Cooking Oats are totally premium from pedrigreed seed planted in oats-only fields, they are processed in a dedicated Gluten Free facility and the final product is well mmmmmm! Really the selection of all of their products is amazing !! Seriously Bob's Red Mill makes eating healthy and going gluten free sooo easy ;))!!

For your viewing pleasure I have included step by step pictures, but really this recipe is so easy, its almost not necessary ;D

GFCF Oatmeal Cookies

1/4 cup Earth Balance Spread (or other non-dairy spread)

1/3 cup Pure Cane Sugar (I like Florida Crystals)

1/2 tsp vanilla

2 Tb Almond Milk (I like Silk)

1/4 cup Bob's Red Mill Sorghum Flour

1/4 cup Bob's Red Mill Almond Flour

1/2 cup Bob's Red Mill Quick Cook Oats

1/4 cup Bob's Red Mill Tapioca Starch

1/2 tsp Bob's Red Mill Xanthan Gum

1/2 tsp Bob's Red Mill Aluminum Free Baking Powder

1/4 tsp Baking Soda

Dash of Salt

1/4 tsp Cinnamon

Preheat oven to 350 degrees.

In medium bowl combine all dry ingredients (flours, oats, baking powder, baking soda, salt, cinnamon) with a whisk and set aside.

In large bowl blend together butter and sugar with a mixer until combined, add vanilla and milk and blend until smooth.

Fold dry ingredients into wet until thoroughly mixed.

Drop in spoonfuls onto parchment lined baking sheet and baked for approximately 16-18 minutes.

Remove from oven and cool on a rack. Enjoy!