gluten free oatmeal raisin cookies

Hello readers!  Well, it has unfortunately been a bit longer than I would have liked it to be in between posts.  I was working on this recipe on Monday, but my camera battery charger decided to disappear; after I took a few pictures, it died.  However, yesterday I broke down and got an iphone (Being an android convert, I am realizing Apple keeps a little tighter grip on its products.  This isn’t good or bad, I think.), so I decided to take advantage of the new technology I have access to and go a little instagram crazy instead.  :)  Hopefully, I will find my charger soon and be back to my “real” pictures.  But for now, this will have to do!

I made oatmeal raisin cookies a few weeks ago with almond flour, but this time I decided to try something different.  Plus, I didn’t feel like grinding up some almonds and just fished around for some pre-ground flour instead.  So I found a bag of amaranth flour…did you know that amaranth (along with quinoa) is considered a “complete protein“?  This means that it has all 9 of the essential amino acids that your body needs to function properly.  Most grains need to be combined with other sources of nutrients to achieve the status of complete protein, such as eating beans with rice or peanut butter with wheat bread.  I didn’t know this until I googled around a bit before starting this recipe…good to know!

1 1/4 cup Amaranth flour
2 cups gluten free rolled oats
3/4 cup butter (or coconut oil, softened but not melted)
2 eggs
3/4 cup honey
1 T vanilla extract
1/2 tsp. baking soda
1/2 tsp. sea salt
1 T cinnamon
1/2 tsp allspice
1/2 ground cloves
1 1/2 cups raisins

Preheat oven to 375.  In a medium mixing bowl, blend together the butter, eggs, vanilla,  and honey until well combined.  Add in the Amaranth flour, baking soda and salt.  The mixture should still be a little wet, so then add in the spices and oats, and finally the raisins.  Spoon out rounded tablespoons onto a cookie sheet, and flatten a bit with the back of the spoon (they won’t flatten while baking).  Bake for 12-14 minutes.  Cool and enjoy!  Makes about 36 cookies.

What is your favorite kind of cookie?  Mine is peanut butter, and a “peppermint snowball” Christmas cookie as a close second (although not together of course!).

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