Gluten Free Oatmeal Raisin “Cookies”

“…because I’m doing this for the thrill of it, killin’ it. Never not chasing a million things I want.” Lorde, the dainty little, teenage lady who is beaming at this moment in her life. Total inspiration. Side note, the whole album is $2.00 on Treat yo’ self!

Welcome to the new(ish) site. I’ve been waiting for this moment for a while. I’ve had so many ideas, so many thoughts, SO many recipes just waiting to be shared, I couldn’t simply contain it all anymore. People are always asking me for a recipe for a healthier treat, a dinner that can still be hearty but contain no meat, the list can go on and on. Well your questions are all going to be answered! I have taken some time to read and (sort of) figure it all out so I can give you all the best healthier version of one of your favorites. I encourage you to try a recipe straight up as instructed and then make it again but change one or two ingredients. For instance this recipe that I am sharing was intentionally supposed to be Oatmeal Chocolate Chip cookies. Never been a fan, on to raisins it was.

SIDE NOTE: Do you have Instagram? If so find me at vryan1212 for what my life is like on a daily basis! Food based, with a few selfies here and there. It’s something you just have to do every once and a while in this day and age. #dailybreakfastgram

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When I think of a cookie, I think of a somewhat round small object. Crunchy on the outside and soft and chewy on the inside. We all have our own opinions on what a cookie shall be but just listen here. These “cookies” well, not so much fall into that category YET still have the taste of the original. Did I mention they are VEGAN & GLUTEN FREE?!

The recipe is adapted from Clean Food by Terry Walters

2 cups rolled oats
1 cup brown rice flour
3/4 cup shredded unsweetened coconut
1 tablespoon ground cinnamon
1/4 teaspoon sea salt
3/4 cup maple syrup
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup raisins

Preheat oven to 350 degrees F

In a large bowl, mix oats, flour, coconut, cinnamon and sea salt. In a separate bowl whisk together syrup, oil and vanilla extract. Pour the wet mixture into the dry mix. Mix until well combined. Fold in the pecans and raisins. Spray a baking sheet tray with non-stick spray. Evenly distribute the mixture half way across the pan. Press so all is laid out evenly. Place in oven and bake for 20 minutes or until a golden brown color appears on top. Take out of oven and cool. They will harden as they cool. Break apart into pieces and enjoy with coffee, tea, ice cream or simply as a snack.

I made these two days ago and I am predicting by myself that I have eaten roughly two-thirds, already… share with your friends, co-workers, the little neighbor boy who shovels your driveway even!

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I promise that these will brighten your day if you have been stuck inside for days on end in this chilly, chilly winter we have going on.

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Gluten Free Oatmeal Raisin “Cookies”

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