“Rainy Days and Mondays” always make me think of warm couches, fires and cookies… So, I drug out my ancient, well, circa 1972, “Betty Crocker Cooky Book” for inspiration. Turning those well thumbed pages, finding the dog eared treasures, with pictures (and greasy finger prints to match) unearthed a flood of warm memories. Oatmeal seemed just the thing to make this rainy Monday perfect. Feeling delightfully lazy, I figured bar cookies were the best thing to create…
Gluten Free Oat Bars with Maple Buttercream
1 C softened unsalted butter
1/2 C white sugar
1/2 C packed light brown sugar
2 eggs Continue beating until creamy and smooth
1 C Redmills 1 to 1 Gluten Free Flour
1 C Gluten Free Rolled Oats
1 tsp Real Vanilla
1 tsp Kosher Salt
When well mixed, add:
1/2 tsp baking soda
1/2 tsp baking powder
Just make sure these are mixed in thoroughly. Don’t over mix at this point.
Spread the soft dough across a lipped baking sheet that you have greased with either butter or a light coating of Olive Oil pan spray. Place into a preheated 350 degree oven for approximately 12-14 minutes, or until the top browns and the cookies begin feeling firm. Remember, these will continue to cook in the hot pan after you take them out of the oven. Of course, if you want your cookies crisp, you are welcome to cook them a bit more. It’s up to you! When they are done, place on a rack to cool.
The buttercream is super easy:
1 1/2 C powdered sugar
1/4 C softened butter
1/2 C Real maple syrup
Toss this all into the mixer and whip until smooth and creamy. Spread over the cooled cookies. When the buttercream is set, cut the cookies into whatever shape and size that makes you smile. Enjoy your Monday!
Thanks for visiting Fearless Feast! Chef Celinda