Oatmeal Chocolate Chip cookies-yeast-free and gluten-free

Wheat Free Oatmeal Chocolate Chip Cookies

1/2 cup rice flour (brown or white)
3/4 cup oat flour
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp allspice
pinch nutmeg, freshly grated
1/2 cup brown sugar
1/4 cup white sugar
1 large egg or equivalent egg-replacer
1/4 cup vegetable oil (I use coconut oil)
1 tbsp water
1 tsp vanilla extract
3/4 cup quick cooking rolled oats (the “1 minute” variety)
1/4 cup (sweetened) shredded coconut (you don't have to use if you don't want to!)
3/4 cup chocolate chips (I get dairy-free)

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flours, baking soda, salt, spices and sugars.
In a small bowl, whisk together egg/egg-replacer, vegetable oil, water and vanilla extract. Pour into dry ingredients and stir until no streaks of flour(s) remain. Stir in oats, coconut and chocolate chips (can reduce chocolate chips to 1/2 cup if you like your cookies a bit less chocolaty, or simply substitute raisins).
Drop 1-inch balls of dough onto prepared cookie sheet. Flatten slightly.
Bake for 11-13 minutes, or until light gold at the edges.

Cool completely on a wire rack
Makes about 2 1/2 dozen cookies.

Light and Fluffy Gluten Free Biscuits

Light and Fluffy Gluten Free Biscuits-they are yeast-free and sugar free too!

(Yield: 16 large biscuits)

1 1/2 c. brown rice flour
2 c. corn starch*
1/2 c. soy flour or sorghum flour
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum

1 stick of butter* (chilled in the freezer)
1 1/4 c. soy milk*
1 1/4 c. water
1 Tbsp. cider vinegar*
1 egg, beaten (or the equivalent amount of your favorite egg replacement)

1. Preheat your oven to 350 degrees.

2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.

3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.

4. Add the soy milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.

5. Using a large spoon, drop the dough onto a greased pan to make 16 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.