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Saturday, May 12, 2018



The versatility of these cookies is endless. White or milk chocolate, or dried apricots or currants make delicious substitutions for the dark chocolate. Make sure you use just a level tablespoonful of dough for each cookie; that guarantees the not-too-thin, chewy texture that will have you reaching for seconds.

Portion size 36 servings
Canadian Living Magazine: May 2013

1/2 cup/'227g unsalted butter softened
1/2 cup/100g packed brown sugar
1/4 cup/57g granulated sugar
1 egg
1 teaspoon vanilla
3/4 cups gluten-free all-purpose baking flour (such as Bob's Red Mill)
1/2 cup gluten-free quick-cooking rolled oats (not instant)
1/4 cup sweet rice flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup coarsely chopped dark chocolate (about 1/3 lb/150 g)

In a large bowl, beat together butter, brown sugar and granulated sugar until fluffy. Beat in egg and vanilla.

Whisk together all-purpose flour, oats, sweet rice flour, xanthan gum, baking powder, baking soda, and salt; stir into butter mixture. Stir in chocolate. Cover and refrigerate for 20 minutes.

Roll by 1 tbsp into balls; arrange, 2 inches (5 cm) apart, on 2 parchment paper-lined rimless baking sheets. Bake in top and bottom thirds of 350?F (180?C) oven, switching and rotating pans halfway through, until golden, 10 to 12 minutes.

Let cool on pans on racks for 2 minutes. Transfer to racks; let cool. (Make-ahead: Store in airtight container for up to 3 days.)

Per cookie: about
Fibre1 gSodium43 mgSugars6 gProtein1 gCalories84.0Total fat5 gPotassium49 mgCholesterol12 mgSaturated fat3 gTotal carbohydrate10 g

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