Rock the Boatmeal Cookies

I’m experimenting a bit more with gluten-free these days. I know a few people with intolerances now, and like many people with allergies and food restrictions, potlucks are their worst enemy. Not that one potluck guest can change their experience, but I can try.

I should mention that if you’re not worried about gluten, substitute the quinoa flour for ¾ cups all-purpose flour and ¾ cups quinoa flour (in fact, using 100% all-purpose flour works too. I’ve tried it).

To celebrate “rock the boatmeal cookies” I wanted to find some boat music. There are so many options for music to go with boats. There are the bands Boats and Yacht (both from Canada). Aaliyah even has a song called “Rock The Boat” and there are dozens of other songs in this nautical nature. When I started this blog, I made complete playlists to accompany my readers through the baking process and for this one time only, I’m doing it again.

Living in a landlocked city, I don’t indulge in too many boat trips, but I do like them when I can get them. I’ve always loved canoes. I think it has something to do with being Canadian and reading Pierre Burton.

If you take the expression “don’t rock the boat” literally, you really don’t want to rock a canoe. They’re the ones that tip extremely easily. I’ve been on ferries, steamboats, powerboats and even rinky dink rubber rafts. Canoes are the only boats I’ve ever been worried about tipping over.

Always wear a life jacket folks, and enjoy some cookies (cookies should be eaten on land. They don’t take well to water).

Rock the Boatmeal Cookies

Makes about 3 dozen cookies.

(From Quinoa 365)

3 cups large-flake rolled oats*
1 ½ cups quinoa flour
½ teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground cloves
¼ cup white sugar
1 cup packed brown sugar
1 cup butter, softened
2 large eggs
1 teaspoon pure vanilla extract
1 ½ cups raisins

Preheat the oven to 350˚F (180˚C). Grease a baking sheet or line with parchment paper. Measure the oats, flour, salt, baking soda, cinnamon and cloves into a large bowl.
In a separate bowl, cream both the sugars and the butter together. Add the eggs and vanilla and mix well. Add the butter mixture to the oat mixture and blend until a soft dough forms. Stir in the raisins
Roll the dough into 1 ½ inch (4 centimeter) balls and flatten to a thickness of ½ inch (1 centimeter) with the palm of your hand. Place them 2 inches (5 centimeters) apart on the baking sheet. Bake on the centre oven rack for 10 to 12 minutes, until the edges are golden brown. Remove from the oven and cool the cookies for 1 minute before removing them to cool completely on a rack. Store in a sealed container in the refrigerator for up to 1 week.

* some brands of oats contain gluten so check the packaging if this is a serious concern for you.