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Free Cookies: GF SF OF Oatmeal Raisin

Posted Mar 13 2011 12:18pm

Ok.  Not so much free as in a giveaway.

But behold my Gluten Free, Sugar Free and Oil Free Oatmeal Raisin Cookies.  With the help and encouragement of my awesome coworkers, I was able to collaborate two different recipes.  I even threw in a twist of my own.

On this wonderful new diet I am on (for health reasons not weight loss) a few of my restrictions include gluten, high fatty oils and sugar.  My Oatmeal Raisin Cookie recipe is made with gluten free oats, brown rice flour, agave nectar and molasses and pureed avocado.  The avocado is my own twist.   

A word about agave and molasses.   I did my research.  Both agave and blackstrap molasses are low on the glycemic index, making it relatively easy for your liver to process and your body to digest.  These are the kinds of things I am going for.  Plus molasses is super high in iron and other minerals such as manganese.  Double bonus.

 Gluten Free, Sugar Free, Oil Free Oatmeal Raisin Cookies

(and if Molasses is vegan…it’s vegan too.)

Ingredients

 1 Cup GF Oats

1 Cup GF Oat Flour (start with 1/2 a cup, add more (tbsp at a time if batter is too runny.)

1 Cup Brown Rice Flour

1/2 tsp. salt

1/2 tsp baking soda

1 tsp baking powder

1 tsp xanthan gum

1 tsp cinnamon

1/2 tsp allspice

1/2 cup dried raisins

3/4 cup agave nectar

1/4 c molasses

1/2 tsp vanilla

1 whole avocado = about 1 cup

Directions:

1.) Preheat oven to 350 degrees.

2.)  In a large bowl, Mix all the dry ingredients together.

 3.)  Remove skin and pit from avocado.

4.) Add avocado, agave nectar, molasses and vanilla to food processor, blend until smooth.

5.) Add wet ingredients to the dry and stir until all ingredients are incorporated.

6.)  Lightly grease a cookie sheet and form 1″ balls.  Lightly press on the balls with a fork to help them flatten a little.

7.)  Cook for 12-15 minutes.

My Notes:

1.) Honestly, I could have probably went with about a 1/2 a cup of oat flour.  I had to keep adding agave so all the ingredients were wetted.

2.)  I make my oat flour using my coffee grinder.  :)   Works wonders.

3.) These were a little “cakey” but still delicious.  It may have been from the combination of baking soda, baking powder and xanthan gum.  But I could be wrong.

4.) These are coworker, student body president of the university I work for and husband approved.

Let me know if you try these and if you come up with any creative solutions for less cakey-ness and more cookie-ness.  :)

 –Shawnee, The Ex-Perfectionist


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