Almond Oat & Chip Cookies (Gluten Free)

 Not your typical oatmeal cookie - lots of goodies and no raisins (unless you want some!)

1/2 cup Butter, softened

1/2 cup Brown Sugar

1/4 cup Sugar

1 Egg

1/2 tsp. Almond Extract

1 cup Gluten Free Oats (these are Trader Joe's)

1 cup Pamela's Baking and Pancake Mix 

(see below for other suggested gf flour blends to substitute)

1/4 tsp. salt

1/4 cup Chopped Almonds

1/4 cup Sweetened Flaked Coconut

6 oz. Nestle Dark Chocolate Chips 

(these are one of the few without Soy)

Preheat your oven to 325 degrees F.

With an electric mixer, cream the butter and sugars.

Add egg and almond extract.

Mix on medium speed until smooth and fluffy.

Add Pamela's Baking and Pancake Mix, salt, almonds, coconut and...

Gluten Free Oatmeal.

This is Trader Joe's, but you can find others in most grocery stores.

 I have also used Bob's Red Mill.

Measure 6 oz. of Nestle Dark Chocolate Chips. (They are Soy Free)

If Soy is not an issue, substitute your favorite chips.

You can also mix in raisins at this time or anything else that would make them yummy.

On the lowest speed, mix in the chocolate chips.

So that the cookies don't spread too much, I like to cover the dough with plastic wrap and refrigerate for at least 30 minutes.

Then when the dough has firmed up, use a medium scoop and arrange on a baking sheet.

I use a Silpat Mat, but a non-stick cookie sheet will also work. 

Leave space in between so that the cookies can spread as they bake.

 Bake the cookies for 12-15 minutes or until the edges are golden.

Cool the cookies on a wire rack.

Serve with a cold glass of milk!

With the second batch, I like to arrange the scooped dough on a foil lined baking sheet and freeze.  Once frozen, you can store them in a sealable plastic bag.  Then when you want fresh baked cookies, you can place them on a cookie sheet, thaw for 15-20 minutes and bake at 325 for 12-15 minutes.

You can make a few at a time or bake the whole batch.

Don't forget to label the bag with the baking instructions!

Recipe

1/2 cup Butter, softened

1/2 cup Brown Sugar

1/4 cup Sugar

1 Egg

1/2 tsp. Almond Extract

1 cup Gluten Free Oats

1 cup Pamela's Baking and Pancake Mix

(substitute your favorite gluten free flour blend and add 1/4 tsp. baking powder.  I have tried Better Batter with good results)

1/4 tsp. salt

1/4 cup chopped Almonds

1/4 cup sweetened flaked Coconut

6 oz. Nestle Dark Chocolate Chips (they are Soy Free)

Preheat oven to 325 degrees F.

With an electric mixer, cream butter and sugars.  Add egg and almond extract.  Blend until smooth and fluffy.  Add oats, Pamela's Baking and Pancake Mix, salt, almonds and coconut.  Mix at low speed until well blended.  On lowest speed, mix in the chocolate chips.

Drop the dough with a medium cookie scoop onto a Silpat lined or non-stick cookie sheet.

Bake for 12-15 minutes or until the cookies are light golden brown.

(Makes 2 dozen cookies)