Oatmeal Choco-Chip Squares

Wheat Free & Dairy Free Oatmeal & Choco-Chip Squares/Cookies

• 3/4 cup all purpose gluten-free flour blend

(to make 9.5 cups of the above blend you will need 3.5 cups super-fine brown rice flour, 2 cups cornstarch, 1 cup chickpea or garbanzo bean flour, 1 cup tapioca or potato starch, 2 cups sorghum flour - mix all ingredients together & refrigerate in an air-tight container when not in use)

• 3/4 tsp kosher salt
• 1/2 tsp baking soda (aluminum free)
• 1/2 teaspoon ground cinnamon
• 3/4 cup earth balance butter, softened
• 3/4 cup succanate (it's a baking sugar)
• 3/4 cup packed organic brown sugar
• 1 egg (I like Eggland's Best)
• 1 tbsp water
• 1 tbsp vanilla, divided
• 3 cups uncooked thick oats (try to get from grain bins at whole foods or other fresh market)
• 1 cup sunspire or other dairy-free chocolate chips
• 1 tablespoon of rice, soy, or almond milk
• 1 tbsp of xanthan gum (for binding properties)

Preheat oven to 375 degrees F. Grease cookies sheets or baking pans; set aside. Combine flour, salt, baking soda and cinnamon in a small bowl.

Beat butter, succanate, and brown sugar in large bowel with electric mixer at medium speed until light and fluffy. Add egg, water and 2 teaspoons vanilla; beat well. Add flour mixture; beat at low speed just until blended. Stir in oats with spoon. Drop tablespoons of dough 2 inches apart onto prepared cookie sheets OR Spread out in a baking pan (pat down using your hands occasionally dipping yours hands in water to avoid getting stuck to the mix)

For cookies: bake 10 to 11 minutes or until edges are golden brown. Let cookies stand 2 minutes on cookie sheets; transfer to wire racks or a plate to cool completely. Makes about 48 cookies.

For Squares: mix the choco-chips into the batter and bake at 375 for about 15 -20 minutes. Let squares cool for 10 to 20 minutes in baking pans; cut into squares and eat or store in freezer and thaw later for more moist oatmeal square.