You can enjoy these chewy gluten free Cappuccino Cookies with a piping hot cup of coffee, or an ice cold glass of milk.
1 cup butter, softened
2 cups brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups gluten-free flour mix (see Note)
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons espresso powder
2 cups certified gluten free quick-cook oats
1 cups milk chocolate chips
1 cup white chocolate chips
Preheat oven to 350 degrees F.
Cream together the softened butter 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.
The all-purpose gluten-free flour blend is as follows: 4 cups superfine brown rice flour 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper seal bag. Shake to distribute evenly.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/02/3-year-blogiversary-some-history-and-cookies.html