Thursday, November 13, 2014

A Cookie Collection (And a Gluten Free Oatmeal Raisin Cookie Recipe)

Sorry for the long absence! Baby James is sweet as pie and we've just been hunkering down at home. Chris is back to work, I've been feeling better and I've had a little time to think about what kind of posts I want to do now that I'm at home on maternity leave with a new baby. Finding the time to take photos in good light and post recipes is just too much right now, I mean it takes me three days to fold laundry! So collections it is! I can show case other people's lovely photos and tasty recipes, and be inspired while I'm at it. For this Cookie Collection I included recipes that are pretty simple and not overly chocolatey. I've been craving oatmeal cookies, which happen to be helpful with producing breast milk and I've made this adaptation of Martha Stewart's recipe three times already. They're that good that I'm finding the time to bake in between never ending feedings and diaper changing! 

Gluten Free Oatmeal Raisin Cookies (Adapted from Gluten-Free Oatmeal Cookies from Martha Stewart)
makes 36

3 C gluten free rolled oats
1 1/2 C blanched almond flour
2 T arrowroot or tapiocha starch (or omit)
1 1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 C melted coconut oil
1/2 C honey
1/2 C coconut palm sugar
2 eggs
2 tsp vanilla
3/4 C organic raisins
optional- 3/4 C chocolate chips

Preheat the oven to 350 and line two large baking sheets with parchment paper
Mix the gluten free rolled oats, blanched almond flour, starch, cinnamon, baking soda and salt in a bowl
In a separate bowl mix the cooled melted coconut oil, honey, palm sugar, eggs and vanilla and whisk until well blended
Mix the wet into the dry ingredients and then add in the raisins (and chocolate chips if desired)
Use a mini ice cream scoop to place 9 cookie scoops on each sheet and bake 12-15 minutes
Remove and cool on a rack then repeat with the rest of the dough

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