I love cookies! Especially BIG cookies! Don't you feel better saying to yourself, "I only had one or two cookies." Instead of, "I can't believe I just ate 4 cookies!" Yeah, me neither. Who am I kidding?
I love cookies!
This is the same recipe that I have always used for my favorite Oatmeal cookies, except I swapped all of the gluten filled ingredients for gluten-free. The first time I made these after being gluten-free I got sick. I was testing myself to see if regular rolled oats (not GF) would bother me. Big mistake.
I decided, after that one time and one time only, to not use my body as a torturous experiment specimen and just stick to only strictly gluten-free. I was trying to rationalize that oats are naturally gluten-free and that the cross contamination may not be enough to affect me. Wrong! Double wrong! ~~~Misery.
I listed the recipe below according to how I usually make these, but it is very forgiving and easily substituted. I have used turbinado sugar instead of brown sugar. You can skip the egg and use 1/4 cup of applesauce in its place. As far as the chocolate chips and craisins go, you can put in whatever you prefer: dark chocolate chips, raisins, nuts. My son is allergic to most tree nuts, so I do not use nuts in anything.
Just make sure that ALL of the ingredients you are using are gluten-free. Don't trust that spices, chocolate chips, or any other baking supply is gluten free. Make sure it is either labeled or verified by the company.
Cookie + fruit smoothie = breakfast :)