I was really in the mood to make some cookies yesterday. As this is the year of minimal candy, I have to treat myself to some deliciousness in other ways. As a side note, I did sneak some candy in, already this month. I was completely candy-free for the first five days this year, but nature calls. Also, milkshakes with Snickers in it don't really count as candy. But, back to making cookies... I had gathered all of my ingredients (listed at the end) and started adding, mixing, stirring, and cracking eggs. The first egg I cracked was solid; I thought, 'Could it be frozen?' The next egg was also solid, so I finally came to the conclusion the the eggs were ~hard-boiled~. I threw the eggs away, because I didn't remember boiling any eggs for at least a month. Apparently, my husband had boiled them the previous night for the boys to eat the next day. Oops. Without the eggs, I had to improvise because I had already started mixing the ingredients. I was really hoping for a tasty snack, so I wouldn't be forced to resort to, eh ehm, candy. Well the finished product turned out great. I baked the mix as cookie bars, because I think it last longer that way. It does not have so much of a cookie consistency, but still really good. It is more like a cross between cookie and cake. Try it and see!
Spur of the Moment-Gluten Free, Egg-less, Pumpkin, Oatmeal, Chocolate Chip Cookie Bars
Ingredients:
3/4 cup of butter
1 cup brown sugar
4 teas. vanilla
2 1/2 cups rice flour
1 1/2 cups gluten free oatmeal
1 teas. baking powder
1 can pumpkin puree
Sprinkle of cinnamon
1 cup chocolate chips
Preheat oven to 300*
Spray one large cookie sheet
Mix butter and brown sugar with hand mixer
Mix in the vanilla
Mix in the rest of the ingredients
Scrape all of the batter onto the large cookie sheet and bake as cookie bars for best results.
Bake for 30 to 40 minutes until fork comes clean.
Let it cool for a bit before you eat it. This will allow the cooking to complete.
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