Not Your Granny’s Oatmeal Cookies: gluten free / no added sugar

Not Your Granny’s Oatmeal Cookies

(because Granny doesn’t make ’em gluten free, no added sugar and low in cholesterol, but still yummy!)

Not Your Granny's Oatmeal Cookies by Gluten Free Yoga Chick
Not Your Granny’s Oatmeal Cookies by
Gluten Free Yoga Chick

These cookies were entered into the San Diego County Fair’s baking competition.  Since there is no category for “gluten free”, I had to enter these into the “Healthy Baking” category.  To make them “healthy” (rules were they had to be low sugar), I simply took my original GF Oatmeal Cookie recipe, substituted dates and bananas for the sugar and modified the wet/dry ingredients to make the right consistency.

These cookies aren’t very pretty compared to the competition so I’m not sure if they will win a prize, but everyone in the office seemed to think they were delicious and that is better than any ribbon!

My favorite part of entering the Fair's baking competition is meeting fellow bakers and getting to see all of the edible art!
My favorite part of entering the Fair’s baking competition is meeting fellow bakers and getting to see all of the edible art!

Yield 24 cookies

Ingredients (in order of use)

3 tablespoons unsalted organic butter (or use coconut oil and make them dairy free)

1 cup chopped medjool dates (pits removed)

1 tablespoon molasses

1 whole organic egg

1 ½ tablespoons vanilla

1 tablespoon cinnamon

1 teaspoon Himalayan sea salt

2 medium mashed ripe bananas

1 cup all-natural crunchy peanut butter

3 cups gluten free quick oats

1 cup unsweetened raisins

⅓ cup raw cacao nibs

Method:

Preheat oven to 350 degrees.

With a fork, mash together dates, molasses and butter.  Once this buttery sweet mixture is mashed together, use an electric mixer to whip together.  Add egg, while mixer is on low, add vanilla, cinnamon, salt, and bananas.  Slowly mix in peanut butter.  Turn off mixer.  Slowly hand stir in oats, taking care not to over mix.  Add raisins and cacao nibs and stir to combine.  Spoon one large tablespoon of dough per cookie onto cookie sheet, placing one inch apart.  Bake for 12-15 minutes, until bottoms are lightly browned.  Allow to cool on a rack.

Since it is in the healthy category, does that mean I can eat cookies for breakfast?  Yes please!
Since it is in the healthy category, does that mean I can eat cookies for breakfast? Yes please!

 

20 minutes to Incredible Gluten Free Oatmeal Cookies for Abundance

gluten free oatmeal cookies 2
Love. Bake. Share. Repeat.

This simply scrumptious oatmeal cookie recipe will win over even the most discerning crowd with effortless ease.  It is said that when you give your generosity will be returned to you.  In that case, these tasty treats will open up the floodgates of love and affection!

You only need 20 minutes for this no-fuss cookie recipe, including bake-time.  Whoever said gluten free baking was hard never tried this recipe.  Just be sure to bring your butter, eggs and peanut butter to room temperature before beginning.

Mind/Body/Spirit Connection:

The Law of Giving and Receiving from The Seven Spiritual Laws of Yoga, by Deepak Chopra, states that the universe operates through dynamic exchange.   Share these cookies with your new neighbor, your book club, or even your next tailgate party.  Everyone will love them and you will be circulating love and appreciation that will undoubtedly come back to you tenfold.  Made with all natural peanut butter, real oats, no refined flours and less sugar than most cookie recipes, these treats provide healthy fats and fiber.  Omit the chocolate chips for a healthier version.

Ingredients:

liberated eggs!
liberated eggs!

1/2 cup butter (softened)

1 1/4 teaspoon baking soda

¾ cup organic sugar

¾ cup organic brown sugar

3 cups gluten free quick oats

2 liberated eggs

1 tablespoon cinnamon

1 tablespoon vanilla

¾ cup cranberries or raisins (optional, based on the season)

¾ cup semi-sweet chocolate chips (optional)

1 cup all natural peanut butter

Method:

Preheat oven to 350 degrees.

Cream sugar, brown sugar and butter in a mixer on high speed.  Turning the mixer to medium speed, add eggs one at a time.  Slowly pour in vanilla, cinnamon and baking soda, then spoon in the peanut butter and mix until thoroughly combined.  Stir in oats, chocolate chips and cranberries on low speed.

Spoon tablespoon sized dollups of cookie dough onto a cookie sheet, about an inch apart.

I used an ice cream scoop to measure these cookies and I think they were too big.  Use a tablespoon to measure and they will come out the right combination of crunchy and chewy.
I used an ice cream scoop to measure these cookies and I think they were too big. Use a tablespoon to measure and they will come out the right combination of crunchy and chewy.

Bake 10-12 minutes or until cookies are lightly brown around the edges.  Allow to cool.

Share often and watch the principle of Giving and Receiving work in your life.  Let me know how abundance unfolds for you when you bake and give from your heart.