This is another recipe that has converted really well to gluten free. I’ve made them for over 30 years with wheat flour and today thought the combination of sweet rice flour and rice flour (asian brands) would work well and it did!
Gluten Free Oatmeal Cookies – makes 6 dozen
1 cup butter
1 cup canola oil (or other oil)
2 cups white sugar
1 cup brown sugar
2 large eggs
2 1/2 cups gluten free oatmeal flakes
1 1/4 cups fine rice flour (Asian)
1 1/4 cups sweet rice flour (Asian)
1 cup buckwheat flour (or you could try another whole grain gf flour like chickpea )
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
In large mixing bowl wisk together the dry ingredients. In another mixer bowl cream the butter, sugars, eggs and oil together. Add the dry ingredients. Mix well. (I use wooden spoon or hands).
Shape into 1″ balls and place on greased or parchment lined baking sheets.
Bake at 350 for 12 – 15 minutes until edges are light brown. Cool. Remove from sheets.