When I was planning my visit home, I asked my mom to get a bag of gluten free oats. I have been wanting to test my sensitivity to gluten free oats, and my dad's favorite cookies are oatmeal raisin. I thought I could make the cookies, try a few, and leave the rest for him to enjoy.
Since my father had heart surgery a year ago, I wanted to try something that was at least slightly more healthy than the standard recipe. However, while I was in the middle of making the batter, the power went out, so I had to finish in the dark with a little LED headlamp on. I refrigerated the dough and baked them when the power came back on.
Oatmeal Raisin Cookies
1/2c. Smart Balance
2/3c. flax meal
1/2c. packed brown sugar
1/2c. agave nectar
1 tsp vanilla
3/4c. teff flour
3/4c. quinoa flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp sea salt
3c. gluten free oats
Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 15 minutes. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered (if any last that long).
Now, I had heard that some celiacs also react to the protein in oats, since they are very similar. I am one of those. My reaction wasn't as bad as if I had been glutened, but it wasn't pleasant either. I will simply have to leave these cookies to my dad and those of you who can enjoy them.
By the way, my dad said they were fantastic!