Last night we hit on the perfect recipe for oatmeal cookies!  It’s quick to make because I used Bob’s Red Mill Wheat Free Biscuit & Making Mix as the base.  My family snarfed down this healthy treat as fast as I could get them out of the oven!

1 cup Earth Balance buttery spread*
1/2 cup Xylosweet*
1/4 cup honey
2 eggs
1 tsp vanilla
1-1/2 cups Bob’s Red Mill Wheat Free Biscuit & Baking Mix*
1 tsp vanilla
3 cups Bob’s Red Mill Quick-Cooking Rolled Oats*

Optional additions:
1/2 cup chopped walnuts
1 cup raisins
1 cup carob chips* or 1 cup chocolate chips

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

1.  Heat oven to 350 degrees.
2.  Beat together the first five ingredients.
3.  Add dry ingredients and mix well.
4.  Drop by rounded teaspoonfuls onto ungreased cookie sheet.  (I use a glass pan lined with aluminum foil for best results.)
5.  Bake 8 or until golden brown.
6.  Use a spatula to slide cookies from the pan onto a plate for cooling.

This recipe makes 3 to 4 dozen cookies, depending on the size of the cookies you makes.  I separate the dough into 2 bowls so that I can add raisins to one batch and chocolate chips to the other batch.  That way everybody gets their favorite!

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