Move over Little Debbie and check out these Oatmeal Cream Cookies! What’s so special about these? Well, they’re not made with the same yucky, not good for you ingredients…
– Ingredients: Corn Syrup, Enriched Bleached Flour (Wheat Flour, Barley Malt, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin [Vitamin B2], Folic Acid), Partially Hydrogenated Soybean And Cottonseed Oil With Tbhq , Dextrose, Contains 2% Or Less of Each of The Following: Leavening (Baking Soda, Ammonium Bicarbonate, Sodium Aluminum Phosphate), Whey, Emulsifiers (Soy Lecithin, Mono- And Diglycerides, Sorbitan Monostearate, Polysorbate 60, Propylene, Gylcol Monostearate, Sodium Stearoyl Lactylate, Polysorbate 80), Salt, Corn Starch, Eggs, Palm And Palm Kernel Oil, Soybean Oil, Citric Acid, Pectin, Sodium Citrate, Egg Whites, Modified Corn Starch, Cocoa, Modified Wheat Starch, High Fructose Corn Syrup, Dried Apples (Sulfite Treated to Preserve Color), Colors (Caramel Color, Titanium Dioxide, Red 40, Beta Carotene, Yellow 5, Turmeric, Annatto Extract, Blue 1), Natural And Artificial Flavors, Rice Flour, Nonfat Dry Milk, Chocolate, Cocoa Butter, Malic Acid, Carrageenan, Spices, Sorbic Acid (to Retain Freshness).
Well if you’ve gotten bored of that laundry list of ingredients, take a relaxing breath. This recipe for Oatmeal Cream Cookies is made with whole food, real ingredients that you can find in almost any home cupboard. No hydrogenated anything just real foods like rolled oats!
Oats are deliciously healthy and commonly associated with a reduced risk for many chronic diseases, as well as, a reduction in liver inflammation, and even weight loss! Did you know that just one cup of oats contains 17g of fiber which contributes to the 25 grams of soluble fiber you should be eating everyday. And if that’s not enough reason to eat more oats, then give this tasty recipe a try!
Oatmeal Cream Cookies
- 2/3c soaked rolled oats
- 1/2c Brown Rice Flour
- 3/4c (plus 1T) Sorghum Flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/4t nutmeg
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 3T cup pure maple syrup
- 1/2 cup raw almond butter
- 1/4 cup coconut oil
- 1 tbsp pure vanilla extract
- 1 tsp molasses (you can omit)
- optional *stevia to sweeten
Vanilla Cream Frosting
Preheat the oven to 330°F and line a baking sheet with parchment paper. In a large mixing bowl, stir together all of your dry ingredients Now slowly stir in all of your liquid ingredients.
Combine until well incorporated. You should be able to roll the dough into one large ball of dough. If the batter is too runny, sprinkle in a bit more sorghum flour. Too thick? Try adding a little non-dairy milk.
Once you have formed your giant ball of dough. Roll golf ball sized pieces of the dough between your hand and press down on your parchment lined baking pan.
When you’ve finished shaping your oatmeal cookies, bake for 10 minutes. Remove from oven and let cool.
To create the cookie sandwiches, put a large dollop of Vanilla Frosting between each pair of cookies. Scarf when you want to!
Delicious just got healthy with these Oatmeal Cream Cookies!