Good Monday Morning!
The sun is shining…and well, it’s sunny. I’m trying to be positive here, OK? It’s Monday again, freezing outside, and my little boy has been sick and just not himself since last Thursday. When your child is sick, it feels like it has been FOREVER since things were “normal”. And I know that we have been extremely fortunate with our children, they are rarely sick, and overall, have very, very good health. It sure makes you appreciate when they are doing well, fighting with each other, and running around the house, I can tell you that. Hopefully we can figure out what’s not right soon, then he, and us in turn, will all be feeling better again.
This week marks The Baking Beauties 3 year blogiversary. So, all gifts with either leather or crystal would be greatly appreciated. I kid…any gift will do at all.
Do you ever think to yourself…why is it is called “The Baking Beauties” while Jeanine just sits here and talks by herself? Well, if you’re asking that, you’re probably not alone. So, today I will share the little story with you about how this blog got started 3 years ago.
I was then diagnosed with Celiacs Disease, and started baking & cooking gluten-free meals & sweets for my family.
These cookies are essentially my Oatmeal Chocolate Chip Cookies, kicked up a notch. They were chewy when warm, got a crisp outside with a chewy inside after 1 day, then became a crisp cookie by day 2. I did not mind them in any of these stages, they were delicious any way.
Gluten Free Cappuccino Cookies
- 1 cup margarine or butter, softened
- 2 cups brown sugar (packed)
- 2 eggs
- 1 tsp vanilla
- 2 1/4 cups gluten-free flour mix (see Note)
- 1/2 tsp xanthan gum
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 Tbsp espresso powder
- 2 cups certified gluten free rolled oats (I use quick cook oats)
- 1 cups gluten free milk chocolate chips
- 1 cup gluten free white chocolate chips
- Preheat oven to 350 degrees F.
- Cream together the softened margarine and the brown sugar.
- Add eggs, one at a time. Mix until blended. Stir in vanilla.
- In a large bowl, combine gluten-free flour, xanthan gum, baking powder, baking soda and espresso powder. Stir to blend.
- Stir dry ingredients into margarine/sugar mixture.
- Add the rolled oats and chocolate chips, and stir to combine all ingredients.
- Using a cookie scoop (or two tablespoons), drop cookies onto parchment lined cookie sheets.
- Bake in preheated oven for 11-12 minutes, depending on your oven. You want them to be slightly browned around the outside, but still slightly moist in the middle.
- Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack.
- Cool completely, then store in an airtight container.
It is as follows:4 cups superfine brown rice flour
1 1/3 cups potato starch (not flour)
2/3 cup tapioca starchCombine all ingredients in a large zipper seal bag. Shake to distribute evenly.