Gluten-Free Spiced Oatmeal Raisin Cookies

These cookies are simply delicious!

I’ve never adhered to a totally gluten-free diet, however I’ve been experimenting with changing original recipes by trying to make them taste as good, or better by making them gluten-free.  That’s mainly because eating gluten-free foods makes me feel less full and less bloated.

This recipe originally called for 1 cup of all-purpose flour. *Oat flour gives baked goods more flavor than regular all purpose flour, though it may also give them a chewier and crumblier texture.

Ingredients:

1 cup butter, softened

1 ½ cups dark brown sugar

2 eggs

2 tsp. vanilla

1 1/3 cups oat flour

1 tsp. baking soda

1 tsp. baking powder

2 tsp. cinnamon

¼ tsp. ground cloves

½ tsp. allspice

2 cups gluten-free rolled oats

1-2 cups raisins

Preheat oven to 350F.  Cream butter until light and fluffy.  Gradually add sugar.  Add eggs, vanilla and 2 tsp. water and beat until smooth.

Sift dry ingredients together.  Add to the butter mixture and mix well.  Fold in oats and raisins.  Drop by spoonfuls onto a greased cookie sheet, leaving enough space for the cookies to spread out.  Bake approx. 10-15 minutes, until golden.

Makes about 2 dozen good size cookies

*Not only is oat flour packed with antioxidants, it also has more protein and fat than most traditional flours, and up to 8g of fiber per half-cup serving. One half-cup serving of oat flour contains: 191% of the Recommended Daily Intake (RDI) of manganese. 41% of the RDI of phosphorus.

The gluten conundrum

By now you’ve heard of gluten, and you probably even know it’s the wheat protein that gives bread and other foods their shape and texture. But going gluten-free when you don’t have a diagnosed wheat allergy or celiac disease doesn’t promise weight loss or better health, according to science. That hasn’t stopped millions of people from giving the diet a try. Experts recommend consulting your primary health-care provider before making any drastic changes to your diet. Check out some reasons you should not go gluten-free.


If you love peanut butter….

For a tasty and fool-proof recipe try these two ingredient (yes, you read that right), two bite, peanut butter cookies.

It doesn’t get much easier than this for a quick energy peanut butter cookie fix.  I tried this months ago and was meaning to post.  But I thought nah, nobody is going to believe you can make cookies this simply.  But you can.  Mind you, they tend to crumble more unless you add something like a little rice malt syrup to help bind them.

They have a lot of protein without the sugar.  A win-win situation.

You will need:

  • 1 cup natural 100 per cent peanut butter.
  • 1 free range egg.
  • Optional extras: salt, cacao nibs, cacao powder, rice malt syrup.

1. Preheat your oven to  350℉ (180℃) and pour your peanut butter into a bowl. Since it’s natural peanut butter and has no added emulsifiers, it should be a little runny. This will make it easy to stir.

2. Add your egg and stir. Keep going until it firms up to a cookie dough consistency – you should be able to roll it into a ball with your hands. “If you like a salty peanut butter, this is the right time to add a pinch of rock salt.

3. Take Tablespoon amounts of the mixture and roll into balls with your hands. Place on a lined tray and gently squash them to a disc shape.  Use a fork if you like.

4. Optional: Add a tablespoon of cacao powder to half the remaining cookie mix. If you have it on hand, cacao makes these super rich. Almost like a peanut butter cup.

5. Pop your cookies into the preheated oven and bake for 10 minutes, or until golden brown with a slightly cracked surface.

That’s just the way this cookie crumbles.

Originally found on: Iquitsugar.com