An adapted version of a recipe from an old Harrowsmith recipe. These were popular when I made them yesterday, though I can't comment on how well they might keep, since they didn't last long enough . . .
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1/2 tsp vanilla
1 1/4 cups ground oatmeal (gluten-free oatmeal pulverized in a food processor)
1/3 cup amaranth flour
1/3 cup brown rice flour
1/3 cup potato starch
1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp baking powder
4 oz chocolate chips
2 oz butterscotch chips
1/4 cup unsweetened coconut
1/2 cup sliced almonds
Preheat oven to 375F.
In a large bowl, cream butter, sugars, then eggs and vanilla. In a separate bowl, whisk oatmeals, flours and starches, xanthan, soda, and baking powder.
With the electric mixer running, blend flour mixture into butter mixture. Add chocolate and butterscotch chips, coconut, and almonds and mix with the electric mixer until well combined.
Roll into balls, one large tablespoonful at a time, to make 36 balls. Place 2" apart on a parchment paper-lined or silicone sheet-lined pan. Flatten balls slightly with your hand. Bake for 10 minutes, until beginning to brown lightly. Allow to cool a few minutes on the pan before transferring to a rack to cool completely.
Makes 3 dozen cookies.
