gluten-free eats

I went for the chocolate, with these variations:

No blender, used a Zyliss Zig-Zag chopper* on the rolled oats, which worked fine.

98 g of Bob's brown-rice flour (had no white rice flour, nor any superfine rice flours)

157 g white sugar (my hand slipped, and I poured straight into the bowl and couldn't spoon pure sugar back out)

20 g cocoa powder

110 g peanut oil

1 Tbs maple syrup

55 g mini dark chocolate chips

When I beat together the ingredients, the "saddest, coldest bowl of raw porridge" was nowhere in evidence. The dough was very rigid, and cracked apart under its own weight.

What was different? I triple-checked the recipe and realized:

You specified an extra large egg and my eggs are simply large.


I consulted the "egg equivalents" info provided by the American Egg Board, where they said 1 large = 1 xlarge. This makes no sense. I consulted my home state guidance on eggs and learned that a dozen "xlarge" eggs average 765g, while a dozen "large" eggs weigh 680g. I guess it makes sense that a natural product doesn’t have to meet a per-egg standard

Minimum Weights for a Dozen Eggs in Wisconsin:
Jumbo eggs ≅ 30 oz / 850g
Extra Large eggs ≈ 27 oz / 765g
Large eggs ≅ 24 oz / 680g
Medium eggs ≅ 21 oz / 595g


I didn’t believe my dry dough would hold together, so I beat another egg and added that to the batter (hard work: not a recommended technique). What would you do in this situation? Add water?

I let this sit in the fridge for an hour because I forgot about it. I then portioned out cookies with my 40-count dipper and baked 14 minutes, yielding 22 cookies.

Verdict: Just on the cusp between chewy and crispy, makes for a gratifying bite. Filling—very oatmeal-y. I was concerned they would be too sweet but not the case, probably due to cocoa and dark chocolate.

Will try the other variations!

* very handy cooking tool, but wicked sharp blades cut my finger when attempted to clean.