I like to form small balls of dough, but using a drop method (just dropping spoonfuls of batter onto the baking sheet) works as well.īake for 8-10 minutes or until lightly golden. Add enough milk that the batter is well-moistened, but not too 'wet'. Next, add in the oil, vanilla, milk, and raisins. Add rolled oats, and sift in chickpea flour, coconut sugar, cinnamon and baking soda. Preheat the oven to 350 degrees and place parchment paper on an ungreased cookie sheet. Drop in the raisins and toss them in the flour mixture. In a large mixing bowl, whisk together almond butter, aquafaba, maple syrup and vanilla extract until smooth. Add the oats and flour, and sprinkle the baking powder over the flour. 2 In the bowl of an electric mixer (or using a hand mixer), beat together the butter and brown sugar until fluffy. Mix 2/3 cup melted butter, 4 egg whites, 1/2 cup skim milk and 1 teaspoon vanilla extract. In a medium bowl, stir together the coconut oil, almond milk, cinnamon, salt, and vanilla. In a large bowl, mix together the flours, oats, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Preheat the oven to 350☏, and line a baking sheet with parchment paper. How to make low sugar oatmeal raisin cookiesįirst, stir together the dry ingredients, including the sugar. Spray a 12 cup muffin tin with non-stick baking spray or line with paper liners. Once the dough is chilled, remove it from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats and set aside. Technically, you could also use water, though the flavor may suffer a bit.Īnd of course you need some raisins for these! I've also used chocolate chips in place of them, depending on my taste. Preheat your oven to 375☏ (190☌) and line two large cookie sheets with parchment paper. Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes. Salt, cinnamon, and vanilla - All for flavor! I love the combination of cinnamon and vanilla in just about all of my treats, but they're especially nice when paired with oats and raisins. If you're averse to it, you can also use 1/4 teaspoon of baking soda in place of the baking powder. Quick oats are a better choice, as far as texture goes, but rolled oats will work.īaking powder - I like baking powder the best for both taste and texture. Oat flour and oats - These two ingredients provide the base of this cookie.
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