So my washing machine has been broken for about a month now. My landlord didn’t like the first repair quote we got so we had to get a second opinion and now it turns out that the part we need is pretty much not available anymore. While we wait, I do some laundry by hand in the bathtub (so not as fun as it sounds) and some I do downstairs in Fussellette’s machine (which is identical to and yet works so much better than ours). So in recompense for being a pain in her butt while I wash my unmentionables in her house, I made her some cookies yesterday. These puppies (adapted from this recipe) are soft and chewy and you can’t even tell that they are gluten-free. I asked the Pie how many cookies he wanted and all he did was extend his arms to their fullest, which I took to mean “this many,” so I doubled my batch, but a single batch here makes 18-24 large cookies.
Preheat your oven to 375°F and line several baking sheets with parchment paper.
If you can find oat flour for this then you’re gold. If you can’t, take a heaping cup of rolled oats and plop it in your food processor. Give that a go for a few minutes until you have fine crumbs.
Plop that in a bowl together with 1 cup brown rice flour, 1/4 cup plus 1 tablespoon corn starch, 1 teaspoon xanthan gum, 1 teaspoon fine salt, and 1 teaspoon baking soda and stir that up.
In the bowl of a mixer, add together 1/4 cup granulated sugar and 3/4 cup brown sugar. Pour 1 cup melted butter on top and mix it up.
While that’s on the go, add in 2 eggs and 2 teaspoons vanilla.
Now slowly add in your bowl’s worth of dry ingredients and mix until fully incorporated. Looks kind of runny but don’t fret.
Now slowly mix in 1 1/2 cups chocolate chips. That looks more like it, eh?
I used a soup spoon to scoop plops of dough onto the baking sheets.
Bake for 10-13 minutes, rotating your sheets halfway through, until the edges of the cookie turn a nice brown. The centre will not look set, but again, don’t fret. Let the cookies set on the pan for another 2-3 minutes after removing them from the oven.
Then you can put them on a rack to cool completely. Or you can eat them right away. I think the choice is obvious.
You can see how well my lettuce is doing, too.