somehow i’ve caught the baking bug over the holidays, and have experimented and modified different recipe suggestions and come up with my own, based on ingredients I had and craved. these cookies are sooo delicious- i’m quite pleased with myself, considering i am domestically challenged and not a big chef.
oh and they’re healthy too–aside from being gluten free, they’re also low glycemic and organic. when people say ‘i don’t want healthy cookies’, well that’s fine, but I do, cos i don’t want to support unsustainable products and companies, and i want to eat A LOT OF cookies, and not feel guilty, bloated or low energy from the sugar 😉
These are chewy inside and crunchy outside. They are supremely yummy – I’ve just eaten five in one sitting! And for those of you with allergies, they are egg free, sugar free, gluten free, wheat free, and can easily be vegan by subbing margarine for the organic butter.
organic low glycemic gluten free oatmeal coconut apricot cookies
3/4 cup organic oats
2 tbsp organic amaranth flour (Bob’s Red Mill)
4 tbsp organic brown rice flour (Bob’s Red Mill)
3 tbsp organic flaxseed meal (Bob’s Red Mill)
2 tbsp gluten free egg replacer ‘No Egg’ (Orgran)
1/2 cup organic coconut sugar (Madhava from Fairway’s, but Whole Foods carries a brand that makes ‘Coconut Crystals’)
1/2 cup organic unsweetened coconut
1/2 cup organic chopped dried apricots
1/2 cup organic butter, softened
1/4 tsp sea salt
1/2 tsp baking powder
1 tsp vanilla extract
mix all but apricots and coconut in a bowl
mix the No Egg with 4 tbsp water in a separate container, froth, stir in
add coconut and apricot mix in
mix with hands, roll into little balls and flatten on the parchment sheet covered baking sheet
use unbleached parchment paper
bake 13 mins on 350
makes about 20 cookies
I have a slight wheat, egg & almond allergy, so I wanted to bake something yummy that didn’t have anything in it that I’m allergic to, and that was a healthy treat and I could eat lots of without feeling guilty. I’m not the kind of girl who has a polite bite of a cookie, I like to indulge, and these are a delicious healthy indulgence, without any guilt.
I used unrefined coconut sugar, which is granulated coconut nectar and is a sustainable alternative to processed sugar. It’s like a light caramel-y malty brown sugar, but has a much higher mineral content, has vitamins, and amino acids, and is a low glycemic food, i.e. the sugar is released slower into your blood. I love the way it tastes and use it to sweeten my oatmeal every morning.