oatmeal cookies

The other day I was at my local health food store and I bought a bag of gluten free rolled oats with the idea of making oatmeal cookies. So today I decided I really wanted those cookies so I searched for a recipe and came across this one on the Bob's Red Mill site. I have to say the cookies are quite delicious; everyone in my family likes them. I did make a few modifications to make them diet friendly for everyone (replaced butter with applesauce, maple syrup for brown sugar and maple sugar for granulated sugar. I also added about a cup of buckwheat flower because the batter was kind of runny after replacing dry ingredients with wet ones).

Here is the recipe exactly as I found it on the website:

Ingredients

* 1-1/2 cups Gluten Free All Purpose Baking Flour
* 3 cups Gluten Free Rolled Oats
* 1 cup Butter (softened)
* 1 cup Brown Sugar
* 1/2 cup Granulated Sugar
* 1 tsp Vanilla
* 1 tsp Baking Soda
* 1/2 tsp Sea Salt
* 1 tsp Cinnamon
* 2 large Eggs*
* 1 tsp Xanthan Gum
* 1 cup Raisins (Unsulfured)

Directions

Preheat oven to 350°F. Beat butter and sugars together until smooth. Add vanilla and eggs; beat well. In a separate bowl, blend flour, cinnamon, baking soda, salt and Xanthan Gum. Stir flour blend into wet ingredients. Add oats and raisins and mix well. Drop rounded tablespoons of dough onto un-greased cookie sheet. Bake for 10 – 12 minutes, or until golden brown. Cool one minutes then transfer to wire rack. Makes about 4 dozen cookies.

*Eggless Option: Mix together 2 Tb. Flaxseed Meal with 6 Tb. of water and let sit for a minute. Add to recipe as you would the eggs.

NUTRITIONAL INFORMATION

Serving Size: 1 Cookie - Calories 100, Calories from Fat 40, Total Fat 4.5g, Saturated Fat 2.5g, Cholesterol 20mg, Sodium 50mg, Total Carbohydrate 15g, Dietray Fiber less than 1g, Sugars 9g, Protein 2g.