INGREDIENTS
1½ cup Bob’s Red Mill gluten-free oats (or other gluten-free oats), divided
¾ cup Pamela’s gluten-free baking and pancake mix (or other gluten-free baking mix)
1/3 cup brown sugar
1 tsp. cinnamon
½ tsp. baking powder
½ tsp. nutmeg
½ tsp. sea salt
½ cup butter, softened, or vegetable oil
1 large egg
1½ tsp. vanilla extract
¾ cup raisins
1 cup shredded cheddar cheese
1 cup chopped Fuji apple
1/3 cup chopped walnuts
PREPARATION
• Preheat the oven to 375 degrees and grease a cookie sheet.
•Place Ÿ cup oats in a coffee grinder or food processor and pulse until oats reach a finer texture.
• In a large bowl, mix together the flour mix, brown sugar, cinnamon, baking powder, nutmeg, sea salt, butter (or oil), egg and vanilla extract.
• Add the whole and ground oats, shredded cheese and raisins. Mix well, then stir in apple and walnuts. Chill dough 15 minutes.
• Drop the dough by small spoonfuls (about 1 tablespoon each) onto the cookie sheet. Bake about 15 minutes, until lightly brown.
*You can also grate the apple, which can help to bind the cookies.
This article appears in January 2014.