Tuesday, September 4, 2012

Back to School Oatmeal Raisin Cookies (Nut-free, Sugar-free, Gluten-free)

Happy New School Year!

Today is a big day in our house: Big A starts grade 1!!  The kid is so incredibly confident, she hasn't shown the least bit of nervousness or anxiety.  In fact, when I dropped her off this morning, she eagerly lined up the minute her new teacher called the kids in, and didn't even kiss me goodbye.  She's so different from how I was...I would have been desperately clinging to my parents' legs.

I always love this time of year as it really feels like a new beginning and the start of all sorts of exciting things.  It also usually means the end of the scorching summer temps is near, although I have bad memories of it being close to 30C last Thanksgiving...

We had a lovely weekend to mark the end of summer holidays.  Friday I took the girls to the Ex.  We met up with my friend Jenny an her kids and went on rides, played games and won stuffed bears, ate too much sugar, checked out the farm animals and completely tired ourselves out.  Saturday we had a big BBQ at my in-laws to celebrate my father-in-law's birthday.  Sunday the girls had a playdate with friends, and yesterday we went to 2 parks, took them to a local cafe for lunch, and then Adam took Big A bicycling while Little A and I went to the movies.

Adam also had a few hours of work to do yesterday morning, so to keep the girls out of his hair for a while, I got them to bake these cookies with me.  I figured they can make a nice addition to the lunches I must now pack for Big A.  Everyone loved them - even Adam who generally doesn't like oatmeal raisin cookies - and I feel good that they are so healthy.

1/2 cup light butter, softened
2 whole eggs
1 cup xylitol or erythritol (or sweetener of choice)
2 tbls stevia baking blend (optional, if you want them sweeter)
1 tsp vanilla extract
2 cups oat flour (gluten-free, if necessary)
2 cups rolled oats (gluten-free, if necessary)
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
3/4 cup raisins

Cream together butter, eggs, sweetener, and vanilla in a large bowl until light and fluffy.  Whisk together dry ingredients in a smaller bowl and then add to the wet ingredients.  Mix until dough comes together.  Stir in raisins.  Form dough into balls (note: it's pretty sticky and will feel like it might not hold together...but it will!).  Place on non-stick baking sheet and bake at 350F for 14 minutes.  Let cool and then remove from pan.  Keep in an air tight container for a few days or freeze.  Makes about 30 cookies.

1 comment:

  1. I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) Thanks for linking up at our Gluten Free Fridays recipe party! See you next Friday! Cindy from