Oatmeal Cookies |
Makes 24 2 inch cookies |
For all ingredients, please use those that are organic or grown without pesticides. |
Adapted and made gluten-free from the recipe in Foods That Fight Pain (Three Rivers Press; 1999) by Neal D. Barnard, M.D. |
|
1/3 cup |
almond, soy, or rice milk |
1/3 cup |
maple syrup |
4 teaspoons |
cider vinegar |
2 teaspoons |
vanilla extract |
1 cup |
gluten-free rolled oats |
1 cup |
gluten-free oat flour (original recipe calls for barley flour) |
1 teaspoon |
ground cinnamon |
1 teaspoon |
aluminum free baking powder |
1/4 teaspoon |
baking soda |
1/4 teaspoon |
sea salt |
1/2 cup |
raisins, coarsely chopped |
1/2 cup |
walnuts, coarsely chopped |
2 teaspoons |
coconut oil or vegetable oil spray to grease the pan |
|
Preheat the oven to 350 F. |
In a small bowl or measuring cup, mix the plant-based milk of your choice, syrup, vinegar, and vanilla. |
In a large bowl, mix the oats, oat flour, cinnamon, baking powder, baking soda, and salt. Add the chopped raisins and walnuts and stir to combine. |
Add the liquid ingredients to the dry and mix completely. |
Use a pastry brush to lightly coat a baking sheet with the coconut oil or use vegetable spray. |
Use a 1 1/4 inch ice cream scoop with a spring release to scoop the batter onto the prepared baking sheet. Use the back of a spoon to gently press the cookies down into rounds. They will not spread at all during baking. |
Bake for 15-20 minutes until the bottoms of the cookies are beginning to brown. Remove from the oven and cool. |
The cookies are best within the first couple of days while they are crispy, but will keep for about a week at room temperature. |