Healthy Oatmeal Raisin Cookies - Dairy Free
- 1½ cups rolled oats, uncooked
- ¾ cup all purpose flour*
- ¼ cup plus 2 tablespoons whole wheat flour*
- 1 teaspoon baking powder (double acting is best)
- 1 egg
- ¼ cup maple syrup
- ¼ cup cane sugar**
- 1 teaspoon molasses (optional but makes it more chewy)
- 1 tablespoon vanilla extract, only the real stuff please
- 2 tablespoons neutral oil, I used coconut
- ½ cup unsweetened applesauce
- 1 unpacked cup raisins***
- Preheat to 350Â°F or 175Â°C.
- This step is optional but if you want softer raisins I would advise it. Mix all your liquid ingredients (minus the egg) and let it soak for 20-60 minutes. You can go overnight but they get really soft and I dislike that. I did mine for only 10 minutes and that was good for me.
- Next mix all your dry ingredients in your bowl and then add your raisin mixture and egg. Use a spatula to mix (or a spoon) thoroughly. It is a thicker batter so don't be alarmed.
- Line your cookie tray with parchment paper or a silicone baking mat. Spoon out a rounded tablespoon per cookie and squish them down. These cookies will rise slightly but will not spread outward. I suggest no more than 12 per tray.
- Bake these cookies for 12 minutes and move to a wire rack to cool. They get chewier as they cool.
* : You can use all whole wheat flour or all all purpose flour it's a person preference. Whole wheat flour will make the cookies more dense. I would do no more than ½ and ½ but that is me.
** : You can use all sugar or you can skip the sugar and just use maple syrup (or honey). Brown sugar would be best but I used evaporated cane sugar and molasses.
*** : You can substitute raisins for any dried fruit to mix this up. Try blueberries and craisins, Delicious!
Serving size: 3 cookie Calories: 90 Fat: 2 Saturated fat: 1 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 16 Sugar: 8 Sodium: 23 Fiber: 1 Protein: 2
Pancakes in my house is one of our favorite breakfast foods. So when trying to eliminate gluten, I was on the quest to make the perfect gluten free pancake, and I think I finally have! These pancakes are light and fluffy like the real thing and freeze very well for later use. I also think you could use this as a waffle batter! This recipe doesn’t have much sugar in it because that’s how we like it, but if you need to add more, then add more, keeping in mind you’ll probably use maple syrup.
1 1/2 cups all purpose gluten free flour – I suggest using my recipe click HEREÂ for the recipe or use any store bought brand
1 tablespoon egg replacement powder – I suggest using my recipe click HERE for the recipe, I cannot guarantee other brands work as good
1 cup nondairy milk (I used unsweetened almond milk)
2 whole eggs Â (flax seeds can be used for vegan version 2 tablespoons ground flax + 6 tablespoons hot water, let sit 5 minutes)
1 1/2 tablespoons olive oil
2 tablespoons sugar
1/4 – 1/2 cup water as needed for texture
a very good nonstick skillet is highly suggested
Mix all the ingredients in a bowl except water, stir well. Let set 3-5 minutes to allow it to thicken slightly, then adjust thickness with water. A thinner pancake is fluffier and vice verse, so do this to your taste.
In a nonstick pan set to medium, cook approximately 2 minutes or until surface is covered in lots of bubbles. Flip and cook approxomately 2 more minutes or until golden and center has set. Serve warm.
PLEASE TAKE NOTE: If you are making this and cooking for someone with gluten allergies or celiacs disease. Make sure to purchase ingredients that are certified gluten free, and clean your utensils very well. Better safe than sorry.
Prep time: about 5 minutes Cook time: Approx 4 minutes per pancake Makes 8-10 pancakes
Allergies: eggs* (use vegan version if needed)
This recipe is safe for those on a gluten free diet and vegan diet (if suggestions are followed).
Here is a time saving tip: Â Instead of spending a small fortune on frozen pre-made pancakes, double or triple this recipe and store in a zip lock bags with wax paper between each pancake. You can reuse both the bag and the wax paper many times.
(Nutritional information assumes youâ€™re using my recipes, whole eggs, unsweetened almond milk, variations in recipe will affect calories:)