Today I made some super delicious vegan, refined sugar-free oatmeal cookies. So good! I was inspired to bake some of these cookies after seeing the canister of oats in the pantry, untouched for months, due to our aversion to eating oatmeal during the summer. I found the recipe over here and made only a few slight variations. The ingredients are oats, gluten-free flour, flax seeds, safflower oil, maple syrup, baking soda, vanilla, salt, cinnamon and a banana.
The ingredients are so simple! I had to substitute a few items, as I was running low on maple syrup (I added agave nectar) and a little short on oil. This recipe is very versatile, but I do look forward to making a few changes next time I make them. Next time, I will add 1/2 cup extra oats, add more salt, and make them thinner (adding to the chewiness). You could easily make this recipe gluten-free by using g.f. oats.
I added 1/4 cup grain-sweetened chocolate chips to half of the batch (which we loved!), and Nate has already asked for raisins in the next batch.
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