Fluffy Oatmeal Cookies

In Bake, Gluten-free, Oven on June 4, 2015 at 2:51 am

Sift together a cup of oat flour (which is just oatmeal that you’ve ground into a powder with a food processor using its dry setting), half a cup of potato starch, a quarter of a cup of tapioca starch, a quarter of a cup of cornstarch, a pinch of salt, a handful of crushed walnuts, 3 tablespoons of Dari-Free™ powdered milk alternative, 5 tablespoons of coconut sugar, half a cup of chopped dark cocoa (not milk chocolate the one that has dairy), and a teaspoon of Calumet baking powder.

Create a well in the middle and add an eight of a cup of almond milk, 2 tablespoons of safflower or sunflower oil, and an egg white (lightly beaten).

Blend them all together, place in lightly greased muffin cups and bake for 25 minutes at 180ºC. Serve with your favorite beverage.


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