Most oatmeal cookies involve flour - which basically makes them normal cookies with oats mixed in. Here, I made up an oatmeal cookie recipe that is delicious, flaky, crumbly, naturally sweetened, and totally flour-free.
Oatmeal-Raisin-Pumpkin Seed Cookies, or Kick-Ass Cookies
1.5 cups rolled oats, for processing
1.75 cups rolled oats (I used Bob's RedMill Old Fashioned)
1 tsp baking soda
3 heaping tsp ground cinnamon
1/2 cup melted coconut oil
1/4 cup agave nectar
3 tbsp liquid egg whites
1 tsp pure vanilla
1/2 cup roasted, salted pumpkin seeds
1 cup seedless raisins
Preheat oven to 350 F. Cover two baking sheets with parchment paper.
Pour 1.5 cups rolled oats into your food processor and process into a consistent powder. Pour that "oat flour" into a mixing bowl and add baking soda and cinnamon. Stir with a fork until well combined.
In another bowl (preferably slightly larger than the first), beat together coconut oil, agave nectar, egg whites, and vanilla until well combined with a hand mixer. Slowly add the oat flour into the oil/nectar mixture until suitably blended.
Now, fold in the oats using a spatula. Once those are well blended in, add the seeds and raisins. Fold again until all are well combined. Stick the bowl of batter into the fridge for about 20 minutes so it can sort of solidify. Now take the bowl back out and, using a spoon, form 2-inch balls of the mixture and place them onto the parchment paper about 2 inches apart from each other. You should end up with 4 rows of 3 (or 3 rows of 4). :) Use your fork from earlier to flatted each ball slightly.
Bake in the preheated oven for about 12 minutes, or until lightly browned. Let the cookies cool on the baking sheets for about a minute, then transfer to racks to cool completely. (But first, steal one to taste test for yourself!)
Yummy, healthy, oatey cookies ready for guilt-free munching! Enjoy. :)
Today’s Haiku (March 29, 2017)
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