As promised, here’s a tasty, good-for-you oatmeal cookie recipe made by using the conversion method I wrote you about yesterday. This recipe is not only delicious, but it’s gluten-free, diabetes friendly, and bone healthy to boot!
1 cup Earth Balance buttery spread*
1/2 cup Xylosweet*
2 eggs
1 tsp. vanilla
1 1/2 cup Bob’s Red Mill All Purpose Gluten-Free Baking Flour*
1 tsp. xanthum gum*
1 tsp. baking soda
1 tsp. cinnamon
1 tsp salt
3 cups Bob’s Red Mill Gluten-free Oats
Optional:
1/2 cup chopped walnuts
1 cup raisins
1/2 cup unsweetened shredded coconut*
1 cup carob chips*
(*These items can be purchased at DeLand Bakery & Natural Market)
1. Heat oven to 350 degrees.
2. Beat together first four ingredients until well mixed.
3. Add dry ingredients and mix well.
4. Drop by rounded tablespoonfuls onto ungreased cookie sheet, lined with aluminum foil.
5. Bake 8-10 minutes or until golden brown.
6. Pull the aluminum foil with cookies on it onto a protected surface for cooling.
7. Cool for a few minutes. Place on serving plate.
This recipe made 3-4 dozen cookies last night, and they’re already gone! Guess I’d better make another batch tomorrow.