Yes, you read that right! Gluten-free oatmeal raisin cookies. Once I had decided to make these, my heart warmed at the thought. Oatmeal raisin cookies were among my favorites as a kid. My mother loved to make cookies, and I fondly remember helping her, always stirring the dough in her big stainless steel bowl with her well-worn wooden spoon. (And yes, sampling the raw dough along the way…shhh, don’t tell anyone!) I haven’t had oatmeal raisin cookies since going gluten-free. Come to think of it, I don’t think I’ve had them in years. It was time.
But these cookies aren’t just ordinary oatmeal raisin cookies gone gluten-free. They’re even more than that. They’re also rich in whole grains – meaning lots of good-for-you fiber and protein – and they are sugar-free. Instead of sugar, agave nectar sweetens these babies. You see, the other day I was contacted by Xagave and asked if I would like to give their product a try. I like using agave nectar in recipes, and have been looking for more ways to incorporate it, so I figured, why not? They promptly sent me a bottle of Xagave nectar, along with a copy of their recipe book, Where Delicious Meets Nutritious. The box arrived shortly after Christmas – and as I always do when I receive new books, I immediately opened it to sift through the recipes.
This book has a load of wonderful recipes, both sweet and savory. It also discusses the benefits of using agave nectar, but what I found most helpful are some of the tricks/hints for baking with agave nectar they shared. This will save me countless hours of failed recipes! You do have to account for the fact that the recipes were engineered in an altitude higher than 3500 feet above sea level (for me, this means I must bake longer and at higher temps), but I adapted without issue.
Anyway, back to the cookies. I came across an oatmeal cookie recipe in the Where Delicious Meets Nutritious cookbook. Score! I would have to convert it to gluten-free, so I opted to substitute buckwheat and coconut flour for the whole wheat flour called for in the recipe. My gluten-free oats were rolled oats and not instant, as the recipe stated, but no matter – I’ve seen other oatmeal cookie recipes call for rolled oats, so I figured these would be just fine.
Let me tell you, after a long hiatus from oatmeal raisin cookies, these are more than fine. They were scrumptious. They were soft and pillowy when still warm (Yes, I couldn’t wait to have one!), but became chewy as they cooled - the way a good oatmeal cookie should. The cinnamon and vanilla softly flavor these cookies, and they put a smile on my face the way only the memories of a childhood cookie can.
The best part? These cookies are healthy enough that you actually could eat one for breakfast. (I’ll let you in on a little secret – for these past few days, that’s exactly what I’ve done, alongside my green smoothie, of course!) Without all that sugar and refined flour, these cookies don’t cause a sugar high – or crash – after eating them. A definite bonus for me!
Okay, well, I said in the paragraph above that the option to have these for breakfast was the best part. That’s not entirely true. What’s the best BEST part? Xagave has generously allowed me to give one of my lucky readers the same gift they sent to me – a bottle of Xagave nectar, plus the Where Delicious Meets Nutritious cookbook. (This is when you exclaim “Hooray!”) In order to be entered in the giveaway, please leave me a comment below, letting me know what you would most like to make using agave nectar. The giveaway will be open until January 20, 2010. At that time, I’ll choose one random commenter using Random.org. Please make sure to leave your email address in your comments, so I can contact you if you win.
Would you like to increase your chances to win?
Then in addition to leaving me the first comment, you can:
1. Tweet about this giveaway, and leave me an additional comment telling me you did so.
2. Mention this giveaway on your blog, and leave me a comment (and a link) telling me you did so.
3. Subscribe to my blog via email or reader, and leave me a comment telling me you did so. Or if you already subscribe, leave me a comment letting me know that, too.
This means you have the ability to enter 4 times. Sound good to you? I am curious as to what types of recipes you mention in your comments! I’m always looking for different sources of inspiration.
And now, just in case you thought I forgot, here is the recipe for gluten-free, sugar-free oatmeal raisin cookies.
Oatmeal Raisin Cookies, adapted from Delicious Meets Nutritious
1 c butter, softened
1 1/4 c agave nectar (I used Xagave)
1 T vanilla extract
1 c coconut flour
1 c buckwheat flour
1/2 t baking soda
1 t sea salt
1 1/2 t ground cinnamon
3 c gluten-free rolled oats (I used Bob’s Red Mill)
1 c raisins
In a medium bowl, cream together butter, Xagave, eggs, and vanilla. (I opted to use a whisk to ensure everything was blended.) Combine flours, baking soda, salt, and cinnamon in another bowl. Stir dry ingredients into the creamed mixture. Mix in oats and raisins. Cover and chill for 1 hour.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Drop by spoonfuls 2 inches apart on cookie sheet and flatten each cookie. Bake for 12-14 minutes, or until lightly browned. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Makes 2 dozen.