Friday, July 31, 2009

Super-Hearty Wheat-free Man-size Lunchbox Cookies

One of my favorite activities these days is making cookies for my brother - who has both food-sensitivities to gluten and sugar, and the appetite of a large war-horse - to pack in his lunches. He seems to have enjoyed all of my experiments thus far... Here is one example

Mix together in large bowl:
1 cup butter, softened
1/4 cup flax-meal
1/3 cup toasted coconut
(the flax and coconut help to replace some of the lost bulk of the sugar asked for in the original recipe)
1 T stevia
1 T molasses (gives a brown sugar taste, but less than 1g sugar per serving)
3 eggs
1/2 cup chopped walnuts
(The original recipe asked for a cup of dried apricots, chopped, which are quite good, if fruit is not a problem.)

Combine in second bowl :
3 cups rolled oats or quick oats
1 cup oat flour
1/2 cup rice flour
1/2 cup buckwheat, sorghum or teff flour
2 tsp. xantham gum (to make cookies less crumbly)
1 Tbsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
1 tsp. baking soda

Preheat oven to 375. Add dry ingredients to wet ingredients and mix thoroughly. Shape 1/4-1/3-cup-size hunks of dough into cookies about 3/4" thick and place on greased cookie-sheets. Bake at 375 for about 15 minutes, or till lightly browned on the bottom and set in the middle. Remove and cool. Makes about 10 cookies.
For lunch-box packing convenience, I put each cookie in a small sandwich bag with a twist-tie and then put all the bagged cookies in a big ziploc bag and stick them in the freezer.

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