Seattle Oatmeal Chocolate Chip Cookies (Flourless)

Oatmeal Cookies 

Let's talk oatmeal. There is a little controversy about gluten free and oatmeal. The thing about regular oatmeals are that they are processed in factories that process and chop wheat. So there is a chance that your oatmeal will be touching machines that have touched flour and the chaff that flies from the cut wheat may float over to and enter the oatmeal. Your risk is that of cross contamination and possible miniature incremental amounts of  wheat particle. Many don't notice anything with consumption of non gluten free oatmeal, but for the most sensitive and those whose doctors have stressed the importance of staying away from any contamination of gluten, you can buy gluten free oats. The problem is, they are usually old fashioned style oats and many cookie recipes call for quick cooking oats. The difference results in different cooking times and different textures. Old fashioned oats should be mixed into cookie dough and then refrigerated for 20 minutes before baking for a less. They do result in chewier instead of flakier texture, so there's another bonus. The negative is the extra time and cost of gluten free oats, but they will be chewier and safer for some diets. The use of almond meal replaces flour and adds a hearty texture, which is perfect for oatmeal cookies. Use this in many recipes as a partial flour substitute.

This recipe was adapted by one submitted by my friend, Jenn Unocic in Seattle. Enjoy!

Seattle Oatmeal Cookies (Flourless)

3/4c butter

1 c brown sugar

1c white sugar

2 eggs (substitute egg replacer or flaxmeal mix)

1tsp vanilla

2c almond meal

2 c rolled oats (quick cooking)

1 tsp baking powder

1/4 tsp baking soda

pinch of salt

1 bag chocolate chips

1/2 bag butterscotch chips

1/2c chopped nuts (optional)

Preheat oven to 375 degrees. In mixing bowl, add butter, sugars, eggs, and vanilla. Cream together. In another bowl, mix almond meal, oats. baking powder, baking soda, and pinch of salt. Add this mixture to the ingredients in mixing bowl. Mix together and add chips and nuts, until just mixed. Squeeze into tight balls and sit them a couple of inches apart on your baking sheet. Bake for 10 minutes, cool, and enjoy!