Iced Oatmeal Cookies (Gluten-FREE!)

I had a recent conversation about oats not being "gluten-free" at a recent yoga retreat where another participate and I were on the chef's gluten-free list; and the other person had added oats to that category.  This was the first I had ever heard the opinion that oats are not "gluten-free".  My handy phone confirmed I was not crazy as oats are naturally gluten-free.  

However, often times quick oats are combined with additives such as wheat flour.  Be very careful with your labels and brands.  READ.  DOUBLE CHECK.  And enjoy your gluten-free fare...

PS. -  Happy Birthday Alicia!

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(If you intend to make this recipe gluten-free, a recipe FOR your recipe:)

GLUTEN-FREE  FLOUR  MIX:

3 cups  RICE FLOUR
1 1/2 cups  TAPIOCA FLOUR
3/4 cup  POTATO STARCH  (OR if in a pinch, substitute with cornstarch)

1 heaping Tablespoon Bob's Red Mill -  XANTHAN GUM

1/2 Tablespoon sea salt 

Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)

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MIX:

2  1/2 cups old fashioned oats (made into oat flour)

2  3/4 cups gluten-free flour mix

1  Tablespoon baking powder

1/2  teaspoon baking soda

2  (slightly heaping) teaspoons cinnamon

1/2  teaspoon nutmeg

CREAM:

1  cup salted butter, softened

1  cup dark brown sugar

1/2  cup white sugar

2  large eggs

1  teaspoon Mexican vanilla

ICING:

1  and 1/2 cups powdered sugar

2  Tablespoons whipping cream

1  Tablespoon water

MAKE OAT FLOUR BEFORE MIXING DRY INGREDIENTS.

Blend oats in a blender or food processor until a flour consistency.

Mix dry ingredients, set aside.

Cream butter and sugars, and beat on high for 8 minutes.

Add eggs and Mexican vanilla. Mix.

Add dry ingredients 1 cup at a time until all is combined with the creamed ingredients.

Set aside and let dough rest for 10 minutes.  (Add 1/4-1/3 cup of gluten-free flour if too thin.)

Preheat oven to 350 degrees.

Using a cookie scoop - set up a dozen cookie dough balls on a bar pan with parchment paper.

Bake at 350 for 12-15 minutes - BARELY if at all brown around the base of the cookie.

Let cool 20-30 minutes before icing.

Straight from the fridge:  bake for 15 minutes at 350.

Makes 3 dozen cookies.

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