May is Celiac Awareness month along with food allergy awareness month. Having one of these food avoidance diagnosis is difficult, and sometimes adding the second seems overwhelming.  We started off with just food allergies but quickly found out that gluten was a problem.  I have been free of gluten and dairy for more than 10 years.  It is sometimes hard to remember what it was like to cook with wheat flour or what certain cheeses tastes like.

I am a much better baker than cook and really enjoy baking. I have a soft chocolate chip cookie recipe that I make often, so when I came across someone raving about this cookie recipe I had to try it.

During this time of Safe at Home it has been heartwarming to see the sharing and caring coming from so many companies.  Even though I have never been able to partake in the the warm cookie at a DoubleTree, I was curious about the recipe.  It is often the little additions that make a cookie great.  This one has three things added to make it special (four if you count the nuts, but I don’t usually replace those in recipes).  Cinnamon, oats, and a squeeze of lemon make the DoubleTree cookie memorable.

Gluten-Free DoubleTree Signature Cookie (Gluten-Free, Dairy-Free, Soy-Free, Tree nut and Peanut-Free, and Nightshade-Free)

• Servings: 36cookies
• Time: ~60 minutes
• Difficulty: easy
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Ingredients

• 0.5 pounds butter substitute
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 large eggs
• 1 1/4 teaspoons vanilla
• 1/4 teaspoon lemon juice
• 2 1/4 cup Namaste Flour
• 1/2 cup Certified Gluten-Free rolled oats
• 1 teaspoon baking soda
• 1 teaspoon salt
• pinch of cinnamon
• 2 2/3 Dairy-Free Chocolate Chips (Enjoy Life or Toll House Simply Delicious)

Instructions

1. Preheat oven to 300℉.
2. In a bowl combine flour, oats, baking soda, salt, and cinnamon. Set aside.
3. With a mixer cream together butter, sugar and brown sugar.
4. Add eggs, vanilla, and lemon juice.
5. Mix on medium until fluffy.
6. Slowly add the dry ingredients mixed together in step one.
7. Stir in chocolate chips until well incorporated.
8. Using a 2 tablespoon scoop, scoop dough onto a silicon lined baking sheet (12 cookies).
9. Bake for 20 minutes.
10. Let cool before transferring to serving plate or container.
11. Enjoy!