Flour Free Oatmeal Cookies These cookies remind me of a chewy granola bar. It is versatile in the way that you can add other things in to the batter. The cookies pictured that I made have pecans and chocolate chips. You could also add seeds, dried wolfberries, and other nuts for example. Just add them in small amounts or the batter won’t hold together. 1/3 cup (2 ¾ oz) unsalted butter 7/8 cup (6 oz brown sugar) ½ teaspoon salt 2 drops cinnamon essential oil 1 drop nutmeg essential oil 1 drop clove essential oil ½ teaspoon baking powder 1 ½ teaspoons vanilla extract 2 teaspoons raw apple cider vinegar (or white) 2 large eggs 2 ½ cups (8 ¾ ounces) rolled oats In a large bowl, beat together the butter, sugar, salt, oils, baking powder, vanilla, and vinegar until light and fluffy. Add the eggs one at a time. Beating well after each egg is added. Stir in the oats. Cover bowl and refrigerate for about 1 hour. Preheat the oven to 375 degrees F. Lightly grease or line with parchment, 2 baking sheets. Remove the dough from the refrigerator, and drop it by the tablespoon full onto the prepared baking sheets. Flatten each cookie to about ¼” thick using your fingers that have been moistened with water. Bake the cookies for 10 minutes, or until their edges are lightly browned. They will not look completely done in the center but that is fine. Remove them from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
Posted on: Fri, 07 Jun 2013 12:31:41 +0000
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