I haven’t baked oatmeal cookies in some time. I don’t really know why. We have been getting so much rain lately that I started looking for something to do inside.
I haven’t eaten much oatmeal lately either, so I decided it was time to use the oatmeal before it goes rancid. First I thought of muffins, but didn’t really want muffins….. And cookies are always good to even the grand nieces and nephews!
My food processor gets more use than anything in the kitchen, other than the heavy duty blender.
I do have a favorite oatmeal recipe that uses nut butter, but I only have peanut butter, so decided not to make those, because one of my sisters has a peanut allergy.
Once I figured out how to make gluten free cookies, I realized that I didn’t need a flour mix, just a food processor.
This recipe is pretty simple, and easy to make in large batches. They can also be made into a larger sized breakfast cookie.
So here goes, and enjoy!
Cranberry Raisin Walnut Oatmeal Cookies - Gluten Free
1/2 cup butter, softened
1/4 cup Stevia (granulated) or other granulated 'sugar'
1/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 Tbsp honey
1 tsp vanilla
1 cup oat flour
1/4 tsp baking powder (aluminum free)
3/4 tsp baking soda
a pinch of guar or xanthan gum
Food Processor - coarse grind
2 cups old fashioned oats
1 cup dried cranberries
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp salt (optional)
1/3 cup Walnuts, roughly chopped
1/2 cup dark raisins
- Add 2 cups oats in food processor and pulse about 15 seconds add dried cranberries and pulse until the food processor stops jerking. Set to run and allow pulsing for about a minute. The mixture should be a finely diced mix. If not, continue pulsing until finely diced. Remove from food processor to a medium bowl (dry bowl)and stir in cinnamon, nutmeg and salt
- Add the "Dry Ingredients" to the bowl and whisk
- Heat oven to 350°F.
- In large bowl, beat butter and sugars on medium speed with an electric mixer until creamy. Add eggs and vanilla; beat well. Add combined ingredients in "dry bowl", mix well, then add "Add Ins", and mix well.
- Drop dough by rounded tablespoonfuls onto parchment paper covered cookie sheets. Shape and flatten a bit as the will rise.
- Bake 8 to 10 minutes or until tops are light golden brown. Cool 1 minute on cookie sheets; remove to wire rack.
- Cool completely. Store tightly covered.
Yield: About 3 1/2 dozen
Nutrition (per cookie): 76 calories, 3.5g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 1.6g saturated fat, 15.9mg cholesterol, 40.7mg sodium, 7.7mg calcium, 27.8mg potassium, 2.2mcg folate, 10.5mg phosphorus, <1mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, <1IU vitamin d, <1mg zinc, 10.5g carbohydrates, <1g fiber, 9.6g net carbohydrates, 5.9g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, 1.3g sucrose, 0g sugar alcohols, <1mg stigmasterol, 1.3g protein, 0mg caffeine.
© 2014 http://retiredwithnoregrets.blogspot.com/