Tuesday, January 22, 2013

Gluten Free, almost grain free oatmeal raisin cookies

Ami wanted to make cookies.  We haven't done any baking since before Christmas, so I was persuaded.  I had been wanting to try almond flour brownies, but did not have the right amount of chocolate, and had zero chocolate chips in the house.  So we settled on oatmeal raisin.  Aside from the oatmeal being a grain, we improvised a grain free recipe.

Here is what we did:
Preheat oven to 350f

1/2 C blanched almond flour (we used Bob's Red Mill)
1/2 C garbanzo bean flour (also Bob's Red Mill)
1/4 C coconut flour (you guessed it - Bob's Red Mill)
3/4 C brown sugar
1    tsp cinnamon
1/4 tsp salt
1/2 tsp baking soda
1 1/2 C gluten free oats
rounded 1/2 C raisins
3 eggs
1/2 C melted butter
1/4 C cashew milk (we make our cashew milk at home - see elenaspantry.com for recipe)
1/4 C water

Mix the flours together in a bowl with a fork.  Add the sugar, cinnamon, salt, and baking soda and mix with fork.  Add the oats and raisins and mix with fork.  Add the eggs, butter, cashew milk, and water.  MIX by hand with spoon until all is thoroughly mixed and gooey.

Place parchment paper on a baking sheet.  Drop the cookie dough by lightly rounded tablespoons onto sheet.  Bake at 350 for 12-15 minutes (my oven took the full 15 minutes).  We are not sure how many this makes.   We baked 18 tonight, and have enough dough in the fridge to make 12-18 more.  So, the yield is about 30-36 cookies, if using a tablespoon to measure each one.


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