January 31, 2009
I find it fun to experiment with the tried and true gluten-free recipes that my family enjoys. I guess I really like the pursuit of the possible discovery of something even better. That is the case today with these oatmeal cookies that are free of gluten, dairy, and sugar, but not short on love. The inspiration came when I began making my oatmeal cookie recipe and realized I was out of large eggs. I decided that this would be a good time to create something new. I used the extra large eggs that I usually save for making Anna's Bread and then decided to add some peanut butter and pecans. The results were so great that I have already made two of this recipe in two days! They are healthy and not such a bad thing for my boys to grab first thing in the morning while they are waiting patiently for mom to wake up and make them breakfast.
We always like to get Dad's opinion. The first night I made these, my husband came home from work greeted at the door by our son with one of these hot from the oven. He sat down in his comfy chair and tasted a cookie while we eagerly awaited his thoughts. He looked up and said, "These are really good!" We already knew it, but having his confirmation makes them blog worthy.
If you like a soft cookie, almost cake-like, and are dreaming of a special treat without sugar I think you will like this cookie. We hope you enjoy them as much as we are.
Peanut Butter Pecan Oatmeal Cookies: Gluten-Free, Dairy-Free and Sugar-Free
1 cup Earth Balance Buttery Sticks, softened
3/8 cup agave nectar
2 Tablespoons Now Foods Vegetable Glycerine
1/2 cup peanut butter, crunchy
2 extra-large eggs
1 teaspoon vanilla flavoring (optional)
1 1/2 cups Gluten-Free Bob's Red Mill All-Purpose Baking Flour
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 teaspoon xanthan gum
2 cups Gluten-Free Bob's Red Mill Oats
1/2 cup pecans, chopped
1/2 cup unsweetened shredded coconut (optional)
1/4 to 1/2 cup Enjoy Life Chocolate Chips (optional, they have evaporated cane juice)
Preheat the oven to 350 degrees F. Beat butter, agave, vegetable glycerine and peanut butter together until smooth. Add the eggs and flavoring; beat well. In a separate bowl, whisk flour, allspice, nutmeg, baking soda, salt and xanthan gum. Stir flour mixture into wet ingredients. Add oats and pecans and mix well. Drop rounded dough onto parchment paper on a cookie sheet. Press down with hands. Bake for 12-14 minutes or until golden brown.
I like to use a cookie scoop that measures approximately 1/4 cup of dough and releases the dough with just a squeeze. This makes large cookies as shown in the picture. Be sure to press them down a bit.
You may like to add 1 teaspoon of vanilla or your favorite flavoring but our allergies don't allow them.
Of course the addition of chocolate chips would be delightful if you don't mind the evaporated cane juice.
If you like lots of oatmeal I think you could add more. That will be my next addition to try and maybe we could call this a breakfast cookie!
Vegetable glycerine is a great sweetner that does not feed yeast. 1 Tablespoon replaces 1/4 cup of sugar. In some recipes I find the flavor is even better when it has cooled, but I don't find that to be a problem in this recipe. So don't make your judgements with vegetable glycerine while the food is hot.
Be sure to buy oats that are certified gluten-free. If the oats are not certified gluten-free they will be contaminated with gluten. Uncertified oats are transported in trucks that also transport gluten grains. At best they are swept between loads, but this is not good enough if you have Celiac Disease. Also, it is recommended that those who are recently diagnosed with Celiac Disease should consult with their doctor before adding oats to their diet.
Make them with love and your children will be full of smiles and hugs. Who could resist?