I do not have a sweet tooth, but sometimes when I like to eat something sweet, I eat fruits and crave for my oatmeal cookies. Sadly, nowadays most cookies that we buy or order from dessert shops are sugar bombs – these are too sweet! This is just one of the ingredients that I have to give up since my doctor warned me that my blood sugar level is approaching the pre-diabetic state.

Processed white sugar is addictive and not really good for our health. Remember, the more you eat foods with too much processed sugar, the more that you will crave it.

One of the benefits of learning to bake your own cookies is that you can choose for quality ingredients and control the amount of sugar/sweetener, which is the healthy way of eating and loving yourself.

Learn to make this allergy friendly oatmeal cookies. Check the recipe below.

 

Ingredients:

• 1/2 cup melted vegan butter
• 1/2 cup sweetener (muscovado/coconut sugar)
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1/2 tsp cinnamon
• 1 egg (flax egg or egg replacer)
  • For flax egg, mix 1 tbsp flax meal with 1/4 cup water and allow to thicken for 15 mins
• 1/2 tsp vanilla
• 1 cup gluten free flour
• 1 cup rolled oats
• 1/4 – 1/2 cup dried cranberries

 

Cooking Instructions:

1. In a bowl mix melted butter, sugar , cinnamon, vanilla, baking powder, baking soda and egg.
2. In another bowl, mix rolled oats and gluten free flour
3. Combine flour mixture to the bowl of liquid mixture. Stir gradually while adding the dried cranberries.
4. Start forming the small doughs. I used a 2 tbps spoon. Scoop the small rounded dough and lay on the baking sheet, flatten it to a half inch using your fingers or palm.
5. Bake in a 190C oven for 8-10 minutes, check the edges for the golden color.
6. Remove the baking pan and cool the cookie for 1 min. Transfer to a wire rack and let cool.