As promised, here’s a tasty, good-for-you oatmeal cookie recipe made by using the conversion method I wrote you about yesterday. This recipe is not only delicious, but it’s gluten-free, diabetes friendly, and bone healthy to boot!

1 cup Earth Balance buttery spread*
1/2 cup Xylosweet*
2 eggs
1 tsp. vanilla
1 1/2 cup Bob’s Red Mill All Purpose Gluten-Free Baking Flour*
1 tsp. xanthum gum*
1 tsp. baking soda
1 tsp. cinnamon
1 tsp salt
3 cups Bob’s Red Mill Gluten-free Oats
1/2 cup chopped walnuts
1 cup raisins
1/2 cup unsweetened shredded coconut*
1 cup carob chips*

(*These items can be purchased at DeLand Bakery & Natural Market)

1. Heat oven to 350 degrees.
2. Beat together first four ingredients until well mixed.
3. Add dry ingredients and mix well.
4. Drop by rounded tablespoonfuls onto ungreased cookie sheet, lined with aluminum foil.
5. Bake 8-10 minutes or until golden brown.
6. Pull the aluminum foil with cookies on it onto a protected surface for cooling.
7. Cool for a few minutes. Place on serving plate.

This recipe made 3-4 dozen cookies last night, and they’re already gone! Guess I’d better make another batch tomorrow. 🙂

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5 Comments on Recipe – Oatmeal Cookies

  1. Kathy says:

    Hi, Natalie! Yes, Xylosweet is a super replacement for sugar in baked goods. I’ll be adding more cookie recipes–and other recipes–as I develop them. Thanks for bookmarking my site!

  2. Natalie says:

    This recipe looks good although I have never used that sweetener before. Is it a good sugar replacement in baked goods? I am going to bookmark this site and send it to my mom too, so she can get inspired. We all need to take care of ourselves more!

  3. seamaiden says:

    You are welcome! I’d love to hear how the BRM certified oats are- I haven’t tried them yet, but was excited to hear that they were coming out with some.
    Thanks for coming by my site! Have a good weekend. 🙂


  4. Kathy says:

    Thanks for the heads up about Quaker Oats! I was totally unaware that they were contaminated with gluten. I’ll pick up some of Bob’s Red Mill brand of gluten-free oats at the Natural Market this weekend and make the change to that brand of oats in my Oatmeal Cookie recipe. I’ll look into buying the Calciyum cookbook, too. Hey, I just checked out your website at Awesome!

  5. seamaiden says:

    Hi! This recipe sounds good. The only thing is, Quaker oats are known to be contaminated with gluten so they are not recommended for anyone following a gluten-free diet. Processing, harvesting, and packaging are all times when oats can easily be contaminated by a non-gluten-free environment and so there are special gluten-free certified oats sold by various companies. Actually, Bob’s Red Mill just came out with some gluten-free certified oats, so they are an excellent choice. 🙂 Much easier to get and cheaper than the alternatives. Not sure if you’re on a GF diet or not, but in case some of your readers are, I wanted to mention the oats thing. And unfortunately, some carob chips are sweetened with barley malt, so you have to be careful with this ingredient too. But I love carob chips, when I can find them! Great blog! Good health to you!

    -Seamaiden (with a GF blog called Book of Yum blog)

    PS I just got a cookbook called Calciyum you might find interesting. I’ve only made one recipe with it, and it was so-so, but the book is great for suggesting food sources of calcium outside the “milk” category.

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