Recipe courtesy of Elyse Wagner at My Kitchen Shrink for our 12 Days of Gluten-Free Cookies.
Ingredients
- 1 cup Pamela's All-Purpose Flour Artisan Blend
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- ½ cup butter (softened)
- 1 cup coconut sugar
- 1 egg
- 1 tsp vanilla
- 2 tsp water
- 1½ cup gluten-free rolled oats
- 1 cup chocolate toffee bits (chopped) - Heath Bar or Skor Bar
Yield: 2 dozen cookies
Directions
Sift together dry ingredients except coconut sugar, oats and chocolate toffee and set aside. Cream butter and sugar together. Add egg, vanilla and water and mix until well blended. Add flour mixture and mix until just combined. Stir in oatmeal and chocolate toffee bits.
Cover cookie sheet with parchment paper and place rounded balls of dough about 3 inches apart on the sheet. Bake at 350°F for 10-12 minutes. Allow to cool before removing from sheet.