Mat is out in the woods all day and night boiling the last of this years sap to make some excellent maple syrup. My boys and I occupied ourselves with a new project today and needed some vegan and gluten free treats.
First, I found this:
Healthier Peanut Butter Balls
Second, I found this:
The Ultimate Vegan Oatmeal Raisin Cookie
My boys and I made the peanut butter balls and cut the sugar in half, as I do with most recipes. It turned out not as yummy as I thought it should be. Then we made the cookies. I didn’t cut the sugar in half because of my peanut butter ball mistake. I wish I had (a good excuse to make them again). They did turn out rather yummy, so I wanted to share what I did for all my gluten free loved ones…
Oatmeal Raisin Cookies with Coconut flour
1 & 3/4 cups pecans, toasted
2 cups regular oats, divided
1/4 cup coconut flour
1/2 cup brown sugar (I will definitely try 1/4 cup next time)
1 tsp baking soda
1/2 tsp cinnamon
1/2 cup pure maple syrup
2 tbsp almond milk
3.5 tbsp coconut oil
2 tsp pure vanilla extract
2/3 cup raisins
Directions: Coat pecans in tiny amount of oil, a touch of maple syrup and a sprinkle of salt. Toast pecans on a baking pan for 10 minutes. Let them cool. Put in a blender until coarsely chopped (put only half in at a time if you have a small blender). Combine flour, baking soda, 1 cup oats, cinnamon, and sugar. Add the nuts to the dry ingredients. In a separate bowl, melt the coconut oil, then add maple syrup, almond milk, and vanilla. Add wet ingredients to the dry and mix well. Stir in the remaining 1 cup of oats and the raisins. Make a ball with the dough, put it on the cookie sheet and flatten it. Bake for 10-12 minutes at 350 degrees. Remove from oven and let sit on baking sheet for 2 minutes before putting on a cooling rack. This made about 26 medium sized cookies.
This follows the original recipe quite closely, so much thanks to ohsheglows.com, a website I plan to visit again.