Long title huh? Well, I wanted to make sure all the key ingredients were listed! Oh and I didn't even have room to mention that these are a breakfast cookie. Not that they have to be breakfast cookies, they can be anytime cookies, but I was specifically trying to make these a low fat and healthy muffin alternative.
I'm not brave enough to venture into baking with gluten free flours yet (mostly because I hate baking), so instead of a breakfast muffin, I decided to go with a flourless cookie instead.
This recipe is still a work-in-progress. I've made these twice so far, adjusting the ingredients slightly each time and plan to change things just a little more next time too by substituting coconut oil for the butter. The recipe is great as is, but just a tad crumbly.
These pictures are from the first batch I made...
I'm not brave enough to venture into baking with gluten free flours yet (mostly because I hate baking), so instead of a breakfast muffin, I decided to go with a flourless cookie instead.
This recipe is still a work-in-progress. I've made these twice so far, adjusting the ingredients slightly each time and plan to change things just a little more next time too by substituting coconut oil for the butter. The recipe is great as is, but just a tad crumbly.
These pictures are from the first batch I made...
Before Baking |
Fresh out of the Oven |
Flourless Oatmeal Chocolate Chip Raisin Coconut Cookies |
Flourless Oatmeal Chocolate Chip Raisin Coconut Cookies
Yield: 18 cookies
1.5 cups quick cooking oats
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
2 Tbs brown sugar
2 Tbs raisins
2 Tbs coconut
2 Tbs chocolate chips
1 egg
1 Tbs honey
2 Tbs butter, melted (update: I used coconut oil with good results!)
1/2 tsp vanilla
- Combine the first 5 ingredients in a mini food processor. Pulse to combine and lightly grind up the oatmeal.
- Transfer the dry mixture to a mixing bowl, then add the raisins, coconut and chocolate chips.
- In the mini food processor, combine the egg, honey, butter and vanilla, then pour into the dry mixture and stir to combine.
- Measure heaping Tbs of the dough onto a cookie sheet lined with parchment. (you should get 15 cookies)
- Bake at 350 degrees for about 10 minutes.
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