Gluten Freebird

Teaism’s Salty Oat Cookie is something of a legend in D.C.

It’s an enigma of flavors, all wrapped together. It’s salty, sweet, soft, and thick. It looks like a healthy oat cake, but tastes like a sinful treat. And I haven’t had one in eons.

The Gluteneer ran a 10-miler over the weekend, so we treated him to some Salty Oat fuel the day before. Watching him savor that cookie had me wanting my own.

And as somebody incapable of ignoring sweet cravings, I had to have one.

Typical oats are not gluten-free, so look for decent ones online or in a health food store. I bought mine (Lara’s Rolled Oats) at Roots.

I don’t claim perfection, but it’s a fairly decent recreation of that beloved treat. I love oatmeal chocolate cookies, so I experimented with cranberries, chocolate chips, and plain. The chocolate were my favorites

Gluten-Free Salted, Oaty Cookie

(adapted from The Washington Post)

12 tablespoons unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup sugar
1 tsp baking powder
2 tsp xanthan gum
1/4 tsp baking soda
1 tsp ground cinnamon
1 tsp sea salt
2 large eggs, at room temperature
1 tsp vanilla extract
1 3/4 cups gluten-free flour (broken down, I use a combination of ¼ cup tapioca starch, 1 cup sorghum flour, ½ cup brown rice flour)
2 cups gluten-free rolled oats
½ cup chocolate chips or dried cranberries (optional)
Sea salt, for sprinkling

In a large bowl, beat the butter on medium-high speed until light and fluffy (about three minutes).

Add the sugars, baking powder, gum, baking soda, cinnamon, and salt, then beat until the mixture is well blended.

Add vanilla and eggs one at a time, mixing to incorporate.

With speed on low, add the flour(s), oats, and chocolate/cranberries, scraping the sides and mixing thoroughly.

Cover and chill the dough in the bowl for at least an hour before baking.

Preheat the oven to 375 degrees. Line two large baking sheets with greased parchment paper.

Form the dough into inch-wide balls and place about 2 inches apart on the baking sheet. Give each ball a nice pinch of sea salt, then bake one sheet at a time for about 18 minutes, or until the cookies are puffed and beginning to turn golden.

Transfer the cookies, still on the parchment paper, to a wire rack to cool completely.