Saturday, 23 March 2013

Oatmeal Raisin cookies

Spring is finally starting to show itself here. We played outside until our hands were too cold and we had to retreat back inside, Orions choice of snack lately has been cookies. I decided instead of denying him cookies yet again, we would bake some together. I found a great recipe  on Whole Grain Gourmet  and adapted it to suit our allergies and needs. It was already dairy free, so all I had to do was adapting it to be egg free. It is refined sugar free but does contain quite a bit of honey. Next time I make it I may experiment on cutting down the amount of honey.

Here is my version:
Original recipe here at Whole Grain Gourmet

Oatmeal Cookies (with Honey)


Dry ingredients:
1 cup whole wheat flour (a pinch more depending on the moisture of the mix)
1 1/2 cups of old fashioned rolled oats (quick cooking is ok too- do not use instant)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons Epicure selections Gingerbread spice

Wet ingredients:
1/2 cup honey
1/4 cup oil
1/4 cup unsweetened applesauce
1 tablespoon full flavor molasses
1 flax egg (Mis 1 Tbsp ground flax with 3 tbp hot water, whisk and let sit until gooey)
2 teaspoons vanilla extract

1/2 cup raisins
1/4 cup hemp hearts
1/4 cup chia seeds

In a medium bowl, mix all the dry ingredients together.
Add the wet ingredients to seperate bowl and mix together.
Mix the dry ingredients into the wet ingredients. 
Add the raisins, hemp hearts and seeds. 
Cool the mix for 30 minutes in the refrigerator.
Preheat the oven to 335 degrees
Drop by rounded teaspoonfuls onto a baking sheet. Cookies will not spread.
Press down with a fork to ensure even cooking.
Bake for about 10-12 minutes or until golden on the bottom of the cookie. (10 minutes for soft and 12 for slightly crispy around the edges)
Cool on pan for 5 minutes, remove from pan and finish cooling on a wire rack. 

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