rants & recipes

Besides gluten-free cornbread, this was the first gluten-free dessert I've made that was actually *good*! Nothing about it made me wish I'd used 'regular' flour.

Chocolate Chip Sandwich Cookies

• 3/4 c plus 2 tbsp gluten-free oats
• 3/4 cup oat flour
• 1/2 cup Bob's Red Mill Gluten Free Flour mix
• 1/4 cup sugar
• 1/2 cup mini chocolat chips
• 2 tbsp flax
• 3/4 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup pumpkin puree (for binder, there's no pumpkin flavor in the cookies)
• 3 tbsp coconut oil, melted
• 3 tbsp maple syrup
• 1 tsp vanilla

1. Mix ingredients together to form cookie dough.
2. Chill 30 minutes
3. Preheat oven to 375 degrees
4. Line 2 8" x 6" pans with parchment.
5. Press dough evenly into pans
6. Bake 15 minutes or until done.
7. Remove from oven and score with knife. I made one score down the middle and six scores across.
8. Let cool before seperating.

Cream Cheese Frosting

• 4 ounces of vegan cream cheese
• 2 cups sifted powdered sugar
• 30 grams shortening
• 30 grams vegan margarine
• 1 tsp vanilla

1. When cookies are cool, separate along score lines.
2. Mix frosting ingredients.
3. Frost cookies and make into sandwiches.