Oatmeal Cookies with Whole Wheat

Celebrate National Oatmeal Month with Cookies!

by Chelsea Lincoln in Featured Articles, Gluten Free, Recipes

Since January is National Oatmeal Month, I decided we should make a treat of it!  We all have our favorite ways of making oatmeal in the morning (fruit, nuts, sweetening) and favorite variety of oats we eat (rolled, steel cut, Scottish), but everyone loves a great oatmeal cookie.  Here are some delightful oatmeal cookie recipes you are sure to enjoy! 

 

Coconut Almond Oatmeal Cookies

Coconut Almond Oatmeal Cookies  

1/2 cup Margarine, non-hydrogenated  

3/4 cup Evaporated Cane Juice  

3 Tb Milk (Cow, Soy, Rice)  

1 tsp Vanilla  

1/2 cup Sorghum Flour  

1/4 cup Tapioca Flour  

1/4 cup Potato Starch  

1/2 tsp Xanthan Gum  

1 1/2 cups Gluten Free Quick Rolled Oats  

1/2 tsp Baking Powder  

1/2 tsp Baking Soda  

1/4 tsp Sea Salt  

1/2 cup Shredded Coconut  

1/2 cup Sliced Almonds  

Cream together the sugar and margarine until smooth. Add the milk and vanilla and blend. In a separate bowl, whisk together the oats, sorghum flour, tapioca flour, potato starch, xanthan gum, salt baking powder and baking soda. Add the dry ingredients to the wet and mix until just combined. Add the coconut and almonds and blend until incorporated throughout the dough.

Place by the rounded tablespoon on a greased cookie sheet and bake at 350°F for 15 minutes. Makes 2 dozen cookies.

Oatmeal Cookies with Whole Wheat

 Oatmeal Cookies with Whole Wheat

1 cup Vegetable Shortening 

1 cup Brown Sugar, packed 

2 large Eggs 

2 cups sifted Whole Wheat Flour 

1 tsp Baking Soda 

1/2 tsp Sea Salt 

1/2 tsp ground Allspice

1 tsp ground Cinnamon

1 tsp ground Nutmeg 

10 Tb Milk 

2 cups Oats, Rolled, Quick Cooking 

1 cup Raisins (Unsulfured) 

1 cup chopped Walnut Halves 

Preheat oven to 350°F. Lightly grease a cookie sheet, set aside.

In a large bowl of an electric mixer, beat shortening and brown sugar until creamy. Beat in eggs until well blended. In another bowl sift together flour, salt, soda, and spices three times. Add flour and milk alternately to shortening mixture; fold in the quick oats, raisins and chopped nuts.

Drop dough by rounded tablespoons onto prepared cookie sheet, spacing about 2″ apart. Bake until cookies are golden, but center are still soft (10-12 minutes). If using 1 oven, switch position of pans halfway through cooking. Transfer cookies to racks to cool. Serve, or store airtight up to 3 days. Makes 48 cookies.

About The Author
Chelsea Lincoln Google: Chelsea Lincoln
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