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Gluten Free Oatmeal Trail Mix Cookies

Categories: Cookies, Gluten-Free

Submitted by: Mani Niall

This is a simple riff on oatmeal cookies. The trail mix is more interesting than standard raisins and walnuts. You can choose your favorite trail mix, even including chocolate chips! Mine is a combination of cranberries, almonds, pistachios and pecans. For the flour, I have substitued the basic ratio of 2/3 rice flour and 1/3 corn starch to bind the cookies. (Feel free to omit the rice flour and cornstarch, simply use one cup of all purpose flour if you do not want these to be gluten free).

Ingredients

  • 2 c. rolled oats old fashioned
  • 1 1/2 c. brown sugar light
  • 2/3 c. rice flour
  • 1/3 c. Clabber Girl Cornstarch
  • 1/2 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 8 tbsp. butter room temperature
  • 2 lg. eggs large
  • 2 tsp. vanilla extract
  • 1/4 c. milk
  • 1 1/4 c. Trail Mix

Instructions

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Position oven racks in the center and top third of the oven and preheat to 350 F. Line two baking sheets with parchment paper or silicone baking mats.

Pulse the oats and 1/4 cup of the brown sugar in a food processor fitted with the metal chopping blade, until the oats are flourlike. Add the rice flour, cornstarch, cinnamon, baking soda, and salt, pulse to combine.

Using an electric mixer at medium-high speed, beat the butter and remaining 1 1/4 cups of brown sugar in a large bowl until the mixture is light in color and texture, about 3 minutes. Gradually beat in the eggs, beating well, then the vanilla. Briefly mix in the flour mixture until mixed. Add in the milk and 1 cup of the trail mix. Drop tablespoonfuls of the dough on the cookie sheets, spacing them 2 inches apart. Use the remaining ¼ cup trail mix to top the cookies with bits of fruit and nuts or chocolate chips for a nice garnish.

Bake, switching the positions of the sheets from top to bottom and front to back halfway through baking, until the edges of the cookies are lightly browned, 10 to 12 minutes. Cool on the sheets for a few minutes, then carefully transfer to a wire cake rack to cool completely.