So these cookies are sweetened with my 3 favorite sugar subs of maple syrup, dates and banana. They are not too complicated and turned out fabulous for storing, freezing or devouring of course. I plan to make a few more batches to freeze for after baby comes as well. I think these cookies would make a wonderful treat for new breast feeding moms.
3 cups of gluten-free rolled oats (I use Bob's Red Mill)3/4 cup of sweet sorghum flour3/4 cup of brown rice flour (can sub white rice flour here)2 TB of ground flaxmeal (I used golden flax)1 ts. of baking powder1 ts. of baking soda1 ts. of sea salt2 ts. of ground cinnamon1/4 cup of light olive oil or grapeseed oil, or melted coconut oil works too
(oil can be omitted if you desire)
1/2 cup of dates (16 dates)2 ripe bananas1 cup of pure maple syrup1 TB of lemon juice (1 small fresh lemon squeezed)2 ts. of pure vanilla
additions:1/4 cup of raisins or currants1/4 cup of dairy-free chocolate chipsor pick 1/2 cup of one or the other
other dried fruit or carob nibs could also sub just fine here as well
In a large mixing bowl, mix all of the dry ingredients together and leave the oil out and ready to dump in with the rest of the wet ingredients. Then in a large magic bullet blender or other high powered blender, blend the extra ripe bananas, dates and maple syrup along with the vanilla and lemon. Blend until smooth, or if you want a few date pieces you can blend until mostly smooth. Then pour in the blender mix with the dry mix, add the oil and mix well together. You may want to mix well and then leave the batter to soak up the moisture for a few minutes and it will become a sticky cookie batter then. Lastly add the extra fillings you desire. 1/2 of fillings should be about enough. 1/2 of raisins, or chocolate chips, or a mix of both.
Roll out Tablespoon-sized balls and then press them down on a baking cookie sheet. Then bake in a 375 degree oven for 12-14 minutes. This recipe makes about 3 dozen cookies.
We ate about half of these and then stuck half in the freezer. I am going to make another batch or two to put in the freezer because they freeze so well. Which will come in handy in a few weeks when we are looking for a quick snack or treat.
I hope you enjoy and find that gluten-free baking can be fun and nutritious too!
Much love as always!