Cap loves oatmeal raisin cookies and, sadly, this is the first time I've made them for him. I looked at two recipes over at Gluten-Free Goddess, but due to laptop mishaps (my iteration of the Macbook Air has a hardware bug that has mostly just been annoying, but this morning it did an unexpected buggy total shut down which is untenable...must bring it in to the mothership), focused on the one with eggs and chocolate chips in it. I subbed raisins for the chocolate chips, coconut sugar for the brown sugar, brown rice flour for the sorghum and millet flours, and potato starch for the tapioca starch.
The verdict: these look better than they taste. I am highly motivated, though, and am already thinking of tweaks. Next batch I will use half brown rice and half almond flours. (There was a slightly sandy quality to the cookies.) I may also pick up a bag of sweet rice flour and try a batch with that and almond flour. Also, I am going to reduce or eliminate the nutmeg. It's possible that our nutmeg is going stale...but it just tasted strong and almost bitter. Finally, I was left with a strong sense of the absence of butter. As much as I love my Kerrygold, I do not often miss butter in the GFCF food that I make. So, this experience stood out. I may try a batch with butter. Cap eschews dairy, generally, so I'll see what he wants to do. (He has not tried a cookie yet. Gem hasn't tried one, either. Sag thought it was okay, he said it was flaky.)
Peace and love.
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