Banana Oatmeal Chocolate Chip Cookies (gluten-free)

The original recipe I used called for regular, unbleached white flour. To make these gluten-free, I am substituting Pamela's artisan flour blend. Some day I may be brave enough to pull together my own gluten-free flour, but at this point I'd rather use the Pamela's and get used to how gluten-free flours work.

Ingredients
3/4 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
2-3 bananas, peeled and mashed
3 1/2 cups rolled oats*
1 1/4 cup Pamela's artisan flour blend
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
3/2 tsp cinnamon
1 cup chocolate chips

Directions
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add the egg and vanilla to the bowl and mix well.
Add the bananas and rolled oats, mix thoroughly.
In a separate bowl, whisk together flour, baking soda, salt, nutmeg, and cinnamon.
Add to wet ingredients, 1/2 cup at a time and continue to mix until all the dry ingredients are incorporated.
Stir in chocolate chips.
Drop dough by tablespoonful on baking sheets, about 1 1/2 inches apart, and bake 12-15 minutes at 350F.

This is a heavy batter, so I used my KitchenAid stand mixer. Also, I used regular rolled oats, but I imagine that quick oats would be okay for these recipe.

This recipe is adapted from the recipe for Banana Oatmeal Cookies in Extending the Table: Recipes and Stories from Argentina to Zambia, in the spirit of More-with-Less, p312.

~ ENJOY!

Onion Soup Mix

The search for this recipe started when the Dollar General Market (grocery closest to us) didn’t have any french onion dip. I found the recipe for Homemade Onion Soup Mix at Our Nourishing Roots and then adapted to both our tastes (must have GARLIC!) and the ingredients I have in the house (white pepper vs. black pepper).

Ingredients
2/3 cup dried minced onion
1 tablespoon dried parsley
1 tablespoon sugar
3 heaping tsp granulated garlic
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1/4 tsp white pepper

Directions
Mix all ingredients together with a whisk. Store in an air-tight jar or baggie.

*2 tablespoons of this homemade mix equals one “packet” of the store-bought version, but it is MSG and gluten-free.


To make the dip, I mixed 1 cup natural sour cream, 1/3 cup mayonnaise (not Miracle Whip), and 2 rounded tablespoons of the Homemade Onion Soup Mix. Does it taste just like store-bought french onion dip? Nope. But it is WAY better!

~ Enjoy!