This makes a thin but chewy cookie that I lined out tonight and fell in love. I wanted an egg free PB cookie because I don’t care for the texture, and since I need them wheat free, oats was my best option for a binder. Using Margarine made them dairy free, but I added mini-chocolate chips (yum!) But you can use real butter if you don;t need the dairy-free that tends to make a different textured cookie than margarine. As a matter of fact if you use GF oats, no egg, and no dairy, the only allergen in them is nuts.
Makes about 2 1/2 dozen cookies
- 3/4 cup creamy peanut butter
- 4 Tbsp margarine
- 1/2 cup white sugar
- 1/3 cup brown sugar
- 1 tsp vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon of salt
- 1 Tbsp finely ground flax mixed in 1/2 Tbsp oil
- 1 cup gluten-free rolled oats*
- 1/2 cup peanuts, pecans, or walnuts finally chopped (or use chunky PB like I did!)
- *Optional* If you do not need this dairy free you can use butter and add a 1/2 cup of mini chocolate chips!!
*Make sure you buy oats that say they are gluten-free. Oats are naturally gluten-free but are often processed in a facility that process gluten products, as well, and cross-contamination is a possibility. Bob’s Red Mill has rolled oats that are gluten-free.
- Preheat oven to 400*
- Mix with your handmixer in a medium bowl: peanut butter, margarine, both sugars, vanilla, baking oowder, salt, and flax mixture.
- Optional: Pulse oats in your food processor, not to a flour, but just to break them up a bit.
- Add oats and nuts (and optional choc chips) to the butter mixture and stir in by hand.
- Use a cookie scoop or drop my 1Tbsp rounded balls to make a uniform cookie.
- Dip a fork in sugar and press a criss-cross into the cookie to flatten them slightly.
- Bake for 10-12 minutes depending on how golden and crispy you prefer your cookies.
- Cool 5-6 minutes then transfer to a cookie sheet to cool… or just eat them!
Perfect as a flatbread, mock pancake, or perfect snack!!
Adapted from Bob’s Red Mill Gordita Recipe.
- 3 1/2 c Masa Harina
- 1 tsp Sea Salt
- 1/2 cup Sorghum Flour
- 2 tsp Baking Powder
- 2-1/4 cups Warm Water
- 1/4 cup butter, softened to room temp
- Combine dry ingredients thoroughly.
- Mix in water slowly intil absorbed.
- Beat in butter until combined.
- Form into 2″ balls & flatten to 1/4″.
- Cook on a ungreased, hot griddle for 4-6 minutes each side (watch for browning and flip before burning) or deep fry until lightly browned. (I griddled.)
- Store unused dough wrapped tightly in saran wrap in the fridge for up to a week (if it lasts that long!!)
I used these as a “bun” for my chicken patties the other night and I was plesantly surprised. It tasted like a chewy corn chipp and DID NOT CRUMBLE when I bit it like a lot of GF “breads”. I also had 2 with honey for breakfast ~ YUM!!!! Perfect fast snack, especially if you individually wrap pre-made 2″ balls in plastic wrap to store. Take one out, preheat your griddle while you “roll” the wrapped ball in your hands to warm it up. Press just before going to the griddle.
NOTE ABOUT FLOURS USED: The original called for regular flour. If you aren’t GF then use regular. I used sorghum because I read that it was a good substitute, and I still agree. I believe that since it is such a little amount you can play around with any different GF flour you may have and still have it turn out right. One thing I am learning living GF is that you have to adapt. See what you have, adapt, and see if you liek it. Next batch I make I’ll try my brown rice flour to see what happens. Stay tuned!
Hmmm… going make one now..wait for pics!!!
I made this “shepard’s pie” style where you make a filling and add a “crust”. I’ll definitely be making it again and SOON!!! It seems like a lot of ingredients, but I keep all these spices on hand. I can’t use pre mixed taco seasoning because it has flour in it.. big no-no on the GF diet!
For the filling:
- 2 lbs chicken breast or
- 1/2 medium onion
- 3 Tbsp olive oil
- 1/2 tsp dry thyme
- 1/2 tsp dry rosemary
- 1 tsp sea salt
- 1 Tbsp Cumin
- 1 can corn, drained
- 1 can black beans, drained
- 1-1.5 c favorite salsa, depending on how moist you want it
For the Topping:
- 2 c Masa Harina
- 1/2 Tbsp baking powder
- 1 tsp salt
- 2 cups broth (I used chicken)
- 1/2 cup butter, softened to room temp (i used 1/2 salted, 1/2 unsalted)
- 1/2 tsp rosemary
- 1/2 Tbsp Cumin
- 2 cups mexican blend shredded cheese
- Preheat oven to 350.
- Pulse chicken & onion to a coarse grind in food processor.
- Heat oil in skillet over medium heat.
- Add chicken mixture and spices. Cook thouroughly, breaking into pieces.
- Meanwhile make tamale topping by combining dry ingredients in a dry bowl.
- Add broth and stir (or beat on low) until mixed.
- Beat butter in until thoroughly mixed then set aside. It will be thick.
- When Chicken is cooked, stir in corn and beans.
- Put filling in a 9×13″ pan sprayed with non-stick cooking spray.
- Spoon tamale topping over filling then spread out. (I wound up using my fingers which was messy but easier!!)
- Bake uncovered at 350 for minutes.
- Top evenly with shredded cheese and back another 15 minutes.
We topped with chopped onion and a drizzle of ranch dressing ( I forgot to buy sour cream!!!) but it was just as good stealing nibbles with no toppings! This is the first GF recipe I made for myself so I am really excited! I hope you like it!!
NOTE ABOUT FLOURS USED: This one I only use the Masa Harina. All ground corn with a hint of lime, no “flour” types. Originally I used a cornbread mix for this that was corn meal and traditional flour. I must say I wish I had tried this a long time ago. It is SO MUCH BETTER!!!!!
I have borrowed every GF cookbook my libary has. I have tried different mixes from heavy on rice, to heavy on sorghum, to heavy on cornstarch (<- this one was fluffy and so YUMMY – like a flour cake… next day it was like eating sawdust cake!)
My favorite comes from the gluten free waffle recipe, so I just made a huge batch. I have determined that (so far) for the things I have made, it doesn’t matter if I use potato starch or tapioca starch. So use what you can find of the two, just make sure it is STARCH and not a flour…
AMWACC’s Favorite GF Flour Mix
6 cups brown rice flour
2 cups sorghum
2 cups potato or tapioca starch
For a small batch (or to mix your own amount as needed)
3/4 cups brown rice flour
1/4 cups sorghum
1/4 cups potato or tapioca starch (not flour)
Mix well until no streaks remain then use as regular flour.