mouthwatering potato dumplings cooked in a decadent cheese sauce. A favorite among the family and a fantastic way to use up extra mashed potatoes. A fantastic macaroni and cheese casserole can be made using the doubled sauce recipe. Swiss cheese may be used if Jarlsberg cheese is not offered at your supermarket.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 48 |
| Yield: | 4 dozen cookies |
Ingredients
- ½ cup margarine
- ½ cup white sugar
- ½ cup brown sugar
- 2 eggs, well beaten
- 1 ¼ cups rice flour
- 1 tablespoon xanthan gum
- 1 teaspoon gluten-free baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon salt
- 3 cups gluten-free rolled oats
- ½ cup gluten-free chocolate chips
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
- Melt margarine in a large saucepan over medium heat; remove from heat and stir in white sugar and brown sugar. Cool to room temperature, about 5 minutes.
- Beat eggs into butter mixture until smooth. Stir rice flour, xanthan gum, baking powder, cinnamon, baking soda, ginger, nutmeg, allspice, and salt into butter mixture. Add oats; stir until dough is thick and well-combined. Stir in chocolate chips. Drop dough by the tablespoonful onto prepared baking sheet.
- Bake in the preheated oven until golden and soft, 7 to 9 minutes.
Nutrition Facts
| Calories | 81 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 69 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I made the mistake of not letting the butter mixture return to room temperature so the cookies ran a bit but that’s my fault and they were still a big hit for my family. Especially the gluten free ones who rarely get a decent home made cookie.
I made these last night and they were very flavorful. I only added 2 cups oatmeal because of a personal preference. Turned out a bit crunchy on the outside and chewy on the inside, just like we enjoy.
I dont know why I had so much trouble with this recipe, but it just didnt want to come together. My only change was using a gluten free flour blend instead of just rice flour. I cant imagine that causing the dry batter issue. I also cut the recipe in half. As I couldnt get it to shape, I just decided to press it into a square pan and bake that way. Once lightly browned I removed it from the oven to set and kool. Upon trying to cut into squares, I found it soft yet still too crumbly. I am going to just let it break up and use it on plain yogurt or eat as breakfast cereal. Its not too sweet anyhow.