Gluten Free Oatmeal Chocolate Chip Cookies

There is nothing quite like chocolate chip cookies to bring back memories of childhood!  Fresh out of the oven, still warm with the chocolate chips melted and soft.  Or better yet, fresh out of the freezer still cold with the chocolate chips nice and crunchy!  After school, with a glass of milk, all the problems of the day don't seem so big anymore.  

 This gluten free version of an old favourite is as good as Mom's.  When they first come out of the oven they are a bit crisp but after they were completely cooled I put them in a sealed container and they became so moist and chewy and the flavour is amazing.  The child inside all of us needs a chocolate chip cookie once in a while.  But it is hard to have just one!

 

 

Gluten Free Oatmeal Chocolate Chip Cookies

  • 1 cup butter at room temperature
  • 1/2 cup cane sugar (or 1/2 cup white sugar + 1/2 cup brown sugar)
  • 2 large eggs
  • 4 tsp. Vanilla
  • 2 cups Gluten Free Flour Blend
  • 1 tsp. Baking soda
  • 1/2 tsp. sea salt
  • 1/4 tsp xanthan gum
  • 1 cup GF oatmeal
  • 1 1/2 cups milk chocolate chips
Cream together butter and sugar.  Add eggs and vanilla and beat until light.  Stir together flour, soda, salt and xanthan gum, add to batter and mix until well combined. Stir in oatmeal and chocolate chips.  Refrigerate for one hour then shape dough into one inch balls and flatten with the palm of your hand on a cookie sheet.  Bake at 350 degrees for 10 -12 minutes or until lightly browned. Cool on the pan for 5 minutes, transfer to a wire rack to cool completely.  Yield: 2 1/2 doz.

Chicken Potato Salad

 
Most people aren't too fond of leftovers but I will tell you a secret, I love them!  I sometimes even make extra food so I don't have to cook the next day.  Some meals do make better leftovers than others and some things are even better the next day.  We all have times that are more busy than others or sometimes want to bring leftovers for a lunch on the go. This is is a perfect recipe for that, and luckily my family loves it! 
The next time you are cooking chicken and potatoes, make extra for a wonderful full meal salad.  It can be served two ways.  If you are going to eat it right away then you can mix all ingredients together in a large serving bowl but, if it isn't going to be eaten for a while I just layer it on a plate or in a container to be mixed at the time of eating. This keeps the lettuce nice and crisp.  
Like anything with mayonnaise, keep it chilled.
 
 

Chicken Potato Salad 

**Per person**
  • 2 large lettuce leaves
  • 1 green onion
  • 1/2 cup cold, cubed potatoes 
  • 1 cup cold, cubed chicken
  • 1 Tbsp. Easy Blender Mayonnaise 
Tear lettuce, chop onion.  Combine all ingredients in a mixing bowl. Serve immediately.

Easy Blender Mayonnaise

 
I am looking forward to fresh garden vegetables!  Lettuce, spinach, onions, tomatoes, they all taste so good and make meal prep in the summer so easy.  My family is very happy to be served these wonderful vegetables every day all summer long in various combinations, but the favourite is with mayonnaise.  Maybe it's the Belgian blood.  This was all fine until I realized that store bought mayonnaise is not very healthy.  I have been reading labels more often lately and I don't always like what I see!
 Learning to make homemade mayonnaise has been on my to-do list for over 25 years now.  I had been told it was easy but when ever I tried it didn't work, it would always separate into a lumpy, oily mess! It has been quite a while now since I had attempted but I have done some research and decided to try again.  Success!  I figured out the secret, all ingredients must be at room temperature! Maybe I had been told this before, I don't remember.  Often this is the way it is, things are easy once you know the trick.  So basic mayonnaise is egg, oil, salt and either vinegar or lemon juice then you can add any spices or seasonings you like.
 

Easy Blender Mayonnaise 

**All ingredients must be at room temperature **
  • 1 whole egg
  • 1 egg yolk
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon dry mustard 
  • 1/2 teaspoon honey(optional)
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon paprika 
  • Dash onion powder 
  • Dash garlic powder 
  • 1 cup avocado oil
Place all ingredients except oil in blender and process for 30 seconds.  Cover (the lid for many blenders have a whole for adding liquids). With the blender running add oil in a thin, continuous stream.  Mixture will thicken.  Adjust seasonings to taste.  Refrigerate for up to two weeks.


Easy Blender Mayonnaise was shared on Gluten Free Fridays and Savoring Saturdays