I decided to modify an Oatmeal Cookie recipe from my files to fit my healthy food criteria.
oatmeal cran cookie
Oatmeal Cranberry Cookie
1/2 c. Oat flour
1/2 c. Barley Flour
1/2 tsp. Psyllium Husk Powder
1 tsp. Baking Powder
1 Tbs. freshly ground Golden Flax Seeds
1/4 c. Virgin Olive Oil
1/2 c. Barley Malt Syrup *
1 large Pasture-Raised Egg
1 tsp. pure Vanilla Extract
Generous 1/2 c. organic Rolled Oats (not quick-cooking)
1/2 c. dried Currants, Cranberries or Blueberries
Preheat oven to 350º F (175C).
oatmeal cran cookie
In a medium bowl, whisk together flours, Psyllium and baking powder; set aside.
In a large bowl, whisk together oil, syrup, egg, and vanilla. Add to flour mixture, and stir to combine. Mix in oats and currants.
Using 2 tablespoons of dough per cookie, roll into balls or drop onto baking sheet lined with parchment (or lightly coated with Coconut Oil), about 1-1/2 inches apart.
Bake until lightly browned, 15 to 17 minutes, rotating sheets halfway through.
Cool 5 minutes on sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature, up to 3 days or refrigerate.
* Barley malt syrup is considered to be one of the healthiest sweeteners in the natural food industry. Made from soaked and sprouted barley, which is dried and cooked down to make a thick syrup, barley malt is a sweetener that’s slowly digested and gentler on blood sugar levels than other sweeteners.
~ Enjoy! ♥
