Gluten-free "Oatmeal" Chocolate Chip Cookies

M* makes the best taste tester

I was about to add Organic Porridge Flakes to the composting pile, when I came-up with a better ending for the flakes: faux oatmeal cookies. I found a well-reviewed oatmeal cookie recipe online, which did not require a trip to the grocery for additional ingredients. With a few recipe modifications, I created Gluten-free "Oatmeal" Chocolate Chip Cookies.

The result? Very tasty, but the flakes did not soften enough for my liking—and I'm a gal who needs crunch in her baked goods (brownies and chocolate chip cookies without nuts aren't worth the effort or calories). I'm not sure if it was the millet or the rice flakes that was the culprit or simply the brand. M* wolfed the cookies down no problem, and he preferred the extra crunch. Of course, I helped finish the batch in just a few days time (chocolate chip and nuts are hard to resist). I'd certainly make this again when I come across another brand/ combo of gluten-free flakes.

Gluten-free "Oatmeal" Chocolate Chip Cookies
(modified from joyofbaking.com's Oatmeal Cookies)

Ingredients
3/4 cup non-hydrogenated vegetable shortening (can also use room temperature butter or margarine)
1 cup light brown sugar
1 large egg
2 teaspoons pure vanilla extract
3/4 cup Gluten-free Brown Rice Flour Mix
1/2 teaspoon xantham gum
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3 cups gluten-free flakes (rice, millet, soy, or combo)
1 cup dark chocolate chips
1 cup walnuts, chopped (optional)

Directions

Preheat oven to 350°. Line 2 baking sheets with parchment paper or aluminum foil.

In large bowl, cream the butter and sugar until creamy and smooth (about 2 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, xantham gum, baking soda, salt, and ground cinnamon. With a wooden spoon (or similar utensil), stir the flour mixture into the creamed mixture until incorporated. Then stir 30 more times. Stir in the nuts, flakes, and chocolate chips.

Drop teaspoonfuls of dough onto baking sheet, leaving about an inch between cookies. Wet your fingers and flatten the cookies slightly with your fingers so they are about 1/2 inch thick. Bake the cookies for about 8-10 minutes, or until light golden brown around the edges but still soft in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet. Transfer to wire rack until cool.

Makes about 36 cookies