Sunday, November 8, 2009

Gluten Free Buttermilk/Oatmeal Scuffies

These are a nice combination between a soft cookie and a scone.


  • 1 cup pure rolled gluten free oats
  • 1 cup buttermilk
  • 2 eggs, beaten
  • 1/2 cup packed brown sugar
  • 1 TBSP vanilla
  • 1/4 cup melted unsalted butter
  • 1 Pamela's Baking Mix
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips


  1. In a bowl, soak oats in buttermilk for 15 minutes. Stir in eggs, sugar and oil and vanilla. Combine Pamela's, baking powder, baking soda and salt; stir into oat mixture just until moistened. Drop golf ball sized batter onto parchment paper about an inch apart. Bake at 400 degrees F for 16-18 minutes or until tops are golden brown. Cool in pan 5 minutes before removing to a wire rack.

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