Helloodles lovely people!
Today is Tasty Tuesday and I am giving you a very healthy version of those much beloved, soft oatmeal raisin cookies from your childhood; minus the bad stuff. These use grade B maple syrup to sweeten, whole grain gluten-free Bob's Redmill flour, flax "eggs" to keep them vegan, and organic cold-pressed coconut oil to give you healthy fats.
These make a great snack and I have been known to snag a few with a healthy smoothie, to go when I am in a pinch.
The Bob's Redmill AP gluten-free flour does have a stronger taste the day after baking; some people don't like it and some people like the extra healthy taste of it. I have not tried this recipe with a different flour blend but feel free to play, and remember to use gluten-free oats!
GF REFINED SUGAR-FREE SOFT OATMEAL RAISIN COOKIES (vegan)
Makes 24-32 cookies
Preheat oven to 350 degrees F
Ingredients:
11/2 Cup gluten-free quick cooking oats
1/2 Cup Bob's Redmill AP flour mix
1 Cup Brown rice flour (fine grind)
1 tsp Baking soda
1/4 tsp xanthan gum
Pinch pink sea salt
1 Cup Organic Thompson raisins
3 Tbsp flax "egg" (recipe follows below)
1 tsp Real vanilla extract
3/4 Cup Grade B maple syrup ( Can use 1-11/2 Cups but this depends how sweet you like it. Adjust down milk if you use more syrup, I stuck to the recipe)
1/2 Cup Almond milk unsweetened
1 1/2 tsp Ground cinnamon
1/4 Cup Organic cold-pressed coconut oil
1/4 tsp Cold-pressed walnut oil
Method:
-In a skillet on medium heat toast oats while mixing constantly, until a slight nutty smell begins. Approx. 2-4 minutes.
DO NOT BURN!
-Remove oats from heat, empty into bowl and set aside.
-In a separate bowl mix all dry ingredients, except raisins & oats.
-In a separate bowl mix wet ingredients, except oils.
-Add oats to dry, mix in oils & incorporate until it slightly hold together.
-Add in remaining wet ingredients.
-Once well incorporated add raisins and stir. (Make sure the raisins are not stuck together)
-Scoop using a small cookie scooper into a parchment lined cookie tray, 4 across and 3 down.
-Wet hands and shake off excess water, slightly flatten cookies. (see pics below)
-Bake in a preheated oven for 12 minutes on one side, then turn the tray half way and bake another 10-12 minutes until golden.
-Allow to cool and enjoy with a cold glass of almond milk!
Flax "Egg":
(This recipe is equal to 2 regular eggs)
Ingredients:
2 heaping tsp ground organic flax seeds
3 Tbsp cold water
Method:
-In a bowl mix together, allow to sit for 5 minutes.
-Use in recipe as you would eggs.
Make sure your batter holds together when pressed when combining oils to flours before adding other wet ingredients.
Separate your raisins if they are clumped together, so each cookie gets some raisin.
When scooping I level before placing on the parchment.
Do not drown the pressed cookies, the water is only to keep the batter from sticking to your hand as you press.
These are the oats I used:
These are the cookies all lovely, fresh baked, and still warm out the oven!
I can't wait to hear how these turned out for you, as always, leave questions or comments down below and don't forget to subscribe.
These were on the table when I woke up in the morning, so I decided to share their prettiness. God bless!
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