Wednesday, April 10, 2019

Oatmeal gluten-free vanilla chip cranberry cookie #recipe + book #giveaway from author @DarylWoodGerber



From Daryl:

To celebreate the upcoming release of SIFTING THROUGH CLUES, I have a giveaway below. Check it out.


🍪
I found a recipe for a cookie online and knew I had to make it, but would I be okay with oatmeal? I never am. Celiacs can have trouble with oatmeal. I was taking a risk. I bought Bob’s Mill GF oatmeal and tried it. But I also decided to make this recipe with chickpea flour…just in case.

Well, talk about a recipe that works completely differently given the ingredients?  The oatmeal cookies turned out just like the blog showed. Thin and crisp.  Using chickpea flour, this recipe turned into a thicker and very chewy cookie. But delicious in a “blondie” kind of way. Interesting, right?  Ah, chemistry!

Here’s the link to the recipe I used.


FYI, I removed the nuts because I’m also sensitive to those. Sigh.

By the way, I didn’t think the recipe called for enough egg so I added one. Glad I did.  I also used sweet butter and added salt. Plus I did not include hemp seeds. Not sure why they'd be necessary. For texture?

So why am I giving you the link? So you can try her recipe the way she intended. These are beautifully big cookies.

As for the oatmeal cookies…guess what? No reaction! Yay!

My new favorite cookie. Both versions are yummy.

Gluten-free Oatmeal Vanilla Chip Cranberry Cookies


Yield: 1 dozen large-sized cookies

1 stick sweet butter softened
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1 ½ cups gluten-free rolled oats (Bob’s Red Mill)
1 cup gluten-free flour (my favorite blend sweet rice flour, tapioca flour)
1/2  teaspoon xanthan gum
1/4 teaspoon salt
2 teaspoons cinnamon
1/2  teaspoon salt
1/2  teaspoon baking soda
1/2  cup dried cranberries
1/2  cup white chocolate chips *

Using an electric mixer, in a medium bowl beat sugar and butter until nice a fluffy. Add in eggs and vanilla and beat until well incorporated.

In another medium sized bowl, combine GF oats, GF flour, xanthan gum, cinnamon, salt, and baking soda.  Add to the butter/sugar mixture.

Slowly fold in the remaining ingredients. The online recipe suggests you refrigerate for 2 hours. I didn’t. She says the cookies will maintain a better shape that way. They go flat. What shape?  LOL

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Using an ice cream scoop (or your hands and eyeball it), form dough balls that measure to approximately ¼ cup and place on baking sheet.  These will flatten on their own.

Bake for 14-16 minutes until edges rare golden but the middle is NOT cooked through.

Remove sheet from oven and let cookies cool completely before transferring to a plate.

Recipe Notes:
*NOT all white chocolate chips are gluten-free, so be sure to use a high quality brand.  If you want to make smaller cookies, bake for only 10-12 minutes.

 🍪

Gluten-free Chickpea Vanilla Chips Cranberry Cookies


Yield: 1 dozen large-sized cookies

1 stick sweet butter softened
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1 ½ cups chickpea flour
1 cup gluten-free flour (my favorite blend sweet rice flour, tapioca flour)
1/2  teaspoon xanthan gum
1/4 teaspoon salt
2 teaspoons cinnamon
1/2  teaspoon salt
1/2  teaspoon baking soda
1/2  cup dried cranberries
1/2  cup white chocolate chips *

Using an electric mixer, in a medium bowl beat sugar and butter until nice a fluffy. Add in eggs and vanilla and beat until well incorporated.

In another medium sized bowl, combine chickpea flour, GF flour, xanthan gum, cinnamon, salt, and baking soda.  Add to the butter/sugar mixture.

Slowly fold in the remaining ingredients.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Using an ice cream scoop (or hands and eyeball), form dough balls that measure to approximately ¼ cup and place on baking sheet. For these, because the chickpea flour makes a thicker batter, I would press down as flat as you can. I didn’t, but they were tasty and moist, just as I made them.

Bake for 14-16 minutes until edges rare golden but the middle is NOT cooked through.

Remove sheet from oven and let cookies cool completely before transferring to a plate.




OATMEAL VERSION

CHICKPEA VERSION

OATMEAL

CHICKPEA

OATMEAL
CHICKPEA

OATMEAL

CHICKPEA
CHICKPEA
OATMEAL
 

 GIVEAWAY

Because Sifting the Clues is coming out, to celebrate, I'm giving away a choice of any of my books to one commenter. Leave your email so I can contact you if you win. Tell me...do you change up recipes? Do they always work out?

 
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SIFTING THROUGH CLUES buy link
The latest Cookbook Nook Mystery (#8), available for pre-order. Comes out April 23.

What's it about?


Book clubs from all over have descended on Crystal Cove to celebrate the library’s Book Club Bonanza week, and Jenna Hart has packed the Cookbook Nook with juicy reads and tasty cookbooks. But she’s most excited about spending an evening with the Mystery Mavens and their moveable feast, when they will go from house to house to share different culinary treats and discuss the whodunit they’re all reading. It’s all good food and fun for the savvy armchair detectives, until one of the members of the group is found murdered at the last stop on the tour.



As if that weren’t enough to spoil her appetite, Jenna discovers that all the evidence points to her friend Pepper as being the guilty party. And with Pepper’s chief-of-police daughter too close to the case to be impartial, Jenna knows she’ll have to step in to help clear her friend’s name before a bitter injustice sends her to jail. Sifting through the clues, Jenna unearths any number of possible culprits, but she’ll have to cook up a new way to catch the killer before Pepper’s goose is cooked.



Includes tasty sweet and savory recipes!

SAVOR THE MYSTERY!
 
Friend Daryl and Avery on Facebook
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Plus check out my website
Follow Daryl on Bookbub

A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery.
Can Mimi prove her chef innocent before the chef gets dusted?
Click here to order.

A DEADLY ÉCLAIR, the 1st French Bistro Mysteries, in all formats.
Can Mimi clear her name before the killer turns up the heat?
Click here to order.

SIFTING THROUGH CLUES, the 8th Cookbook Nook Mystery.
Sifting through the clues, Jenna unearths any number of possible culprits, but she’ll have to cook up a new way to catch the killer before her friend Pepper’s goose is cooked. 
Click here to order
-->
WREATH BETWEEN THE LINES, the 7th Cookbook Nook Mystery.
Jenna Hart is busy decking the halls and ducking a killer
Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery by Avery Aames.
Finally there's going to be a cheese festival in Providence!
Click to order.

GIRL ON THE RUN, a stand-alone suspense.
When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?
Click to order

DAY OF SECRETS, a stand-alone suspense
A mother he thought was dead. A father he never knew. An enemy that wants them dead.
Click here to order


43 comments:

  1. Yes, I do change up recipes........and no they do not always work out. Results can be entertaining. They are an epic fail if even the dog won't eat a bite.

    ReplyDelete
    Replies
    1. Ha! Cindy, that's so true. Dogs aren't that discerning. : ) ~ Daryl

      Delete
  2. Taylor R. WilliamsApril 10, 2019 at 1:49 AM

    Sometimes yes, and sometimes no, but if you don't try you will never know, and the successes are worth the failures - thanks for the contest - tr Williams 69 (at) msn ( dot ) com

    ReplyDelete
    Replies
    1. Taylor, you never know if you don't try. Wise words. ~ Daryl

      Delete
  3. I try to follow recipes as closely as I can, but I will omit ingredients that I don't really care for. Thanks for the chance! JL_Minter@hotmail.com

    ReplyDelete
    Replies
    1. Jaime, you'll never find beets in anything I cook. Ha! ~ Daryl

      Delete
  4. I do change up recipes. Sometimes they work out and sometimes they don’t but sometimes they are better than the original
    sgiden at verizon(.)net

    ReplyDelete
  5. The first time I make a recipe I follow it exactly just to see what it is supposed to be. Then I might change things if I make it again. ckmbeg (at) gmail (dot) com

    ReplyDelete
    Replies
    1. Riley, I just did this with a cookie and found the second batch using one more egg than the recipe called for helped the structure. ~ Daryl

      Delete
  6. I follow the recipe as closely as possible but change them a small amount when the flavors are not my favorite. elliotbencan(at)hotmail(dot)com

    ReplyDelete
    Replies
    1. Petite, that's how it goes. We remove what we don't like. :) I'm with you. ~ Daryl

      Delete
  7. Congratulations on your new release! I do change up recipes sometimes except when I'm baking.
    diannekc8(at)gmail(dot)com

    ReplyDelete
    Replies
    1. Dianne, thanks. It comes out in 2 weeks. Gearing up... ~ Daryl

      Delete
  8. No I usually stick to the recipe. I may add or take out nuts or like you did, hemp seeds. (?) I have an oatmeal cookie recipe I got from a mystery book that I make all the time. No eggs, no butter. Sounds weird right but it is delicious. Has dried cranberries and walnuts. I always try at least one recipe from books I read. (making that butter cake this weekend for sure. got derailed this past weekend) gayleboyce@gmail.com

    ReplyDelete
    Replies
    1. Gayle, I can't imagine a cookie recipe without eggs and butter. ~ Daryl

      Delete