I have a serious love of oatmeal cookies. When Ada was “colicky” (reacting to foods that is!) and cried alot at night between 2 and 5 months of age, I would cope by walking around the house at 1 a.m. grabbing cookies as I passed through the kitchen back and forth.
Most of the time, they were oatmeal cookies.
We can’t have oatmeal, and even gluten free-oats seem to bother her. Avenin, the protein in oats, is similar to gluten, the protein in wheat, barley and rye, so while some celiacs can do oats when they are gluten-free and not shared with wheat field or equipment, some cannot.
What makes an oatmeal cookie so awesome. The cinnamon. I think, at least.
Here’s what I did:
2 cups of teff flour
1 cup of tapioca starch
2 heaping tablespoons of Spectrum Palm shortening, but any shortening or butter that you can use would work
Maple syrup or honey to taste, about 4 tablespoons for me
Cinnamon to taste. I love to taste it, so I think mine had about a tablespoon
enough water to make the dough the right consistency– not runny, not to stiff because teff soaks up alot of water, so that it can be scooped into a cookie sheet and stay in a very soft ball.
Here’s what makes them similar to oatmeal cookies. I put raw unsalted pumpkin seeds in the food processor with raisins, and let them get chopped up but not fine. They come out the size and bitiness (what other word to use??) as oatmeal.
I mixed those in and baked for about 25 minutes on 350.
I made a variation of these yesterday and added Sunbutter, sunflower seed butter, to make a peanut-butter type cookie. And nut butter would work, it just depends on what you are trying to accomplish, if you have food restrictions or just want to make a different cookie.