![]() ![]() ![]() Just don’t add the raisins if you don’t want. I’d use butter if I had it, but the canola oil saved me a trip to the grocery store and worked in a pinch. A couple vegan fatfree (or nearly so if you want to count the oats make a non-oat variety if you want 0 fat) cookies does the trick for me here’s my favorite oatmeal-ginger variety. I wished there was a chunk of ginger in each bite! You definitely noticed the lack of butteryness. Mix in oats, raisins and ginger.ĭrop large spoonfuls onto a baking sheet (greased or covered in parchment or a silpat).īake 10-12 minutes until just brown on the edges.Ĭool for 2 or 3 minutes on the pans and then transfer the cookies to a cooling rack. Cream butter and sugars in the bowl of a stand mixer. Whisk together dry ingredients in a small bowl and set aside. In another bowl, combine flours, baking soda, salt and spices.Īdd wet ingredients to dry and mix well. Prep line 2 baking sheets with parchment paper and pre-soak raisins in warm water for 15 minutes then drain and pat dry. In a mixing bowl, combine oil, sugar, egg and vanilla. Oatmeal cookies with ginger, whole wheat flour, and no butter. So how do you make cookies without butter? Google time! While I was searching around, I started seeing recipes for ginger cookies (my favorite). 3/4 cup (120 grams) raisins (see Note) 1/2 cup walnuts (65 grams), chopped (optional) In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. Many store-bought gluten-free flour blends (I like this one from Bobs Red Mill) will also work, if measured like this. If you prefer a crispier texture, bake the cookies at 350 degrees. Cool 5 minutes on sheets transferto a wire rack to cool completely. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. It had to have been a sign or something, that I should be baking cookies. Alternatively, for a non-oat-flour version, use the following: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Then, as I was updating my Recipes Page (you’re welcome), I noticed how few dessert recipes I have on the blog. This had me thinking about oatmeal cookies all day long. My favorite cookies in the whole wide world are these oatmeal raisin cookies. First, Nick’s Aunt Diane emailed me, telling me she was making oatmeal raisin cookies (using whole wheat flour, under my influence, woo!). ![]()
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