Thanks in large part to the renaissance of health food, delicious foods that are good for you too, are beginning to be easier to find! When we started reducing gluten and sugar in our family’s diet for instance, many of the recipes I tried were terrible at best – and these were from some of the top name sites on the net. We judged them somewhere between shoe leather and tasteless mush. Sadly they often met their end in the trash, as we chalked it up to experimentation.
Years down the road…and many experiments later, I have started to get the hang of how to bake so that people CAN NOT BELIEVE it is lacking ANYTHING that any ordinary cookie has.
These gluten and sugar-free cookies for instance, are soft and chewy, sweet and packed with flavor! My husband and I like to judge each baking experiment on a gluten-free scale (usually a bit higher), and then a regular cookie scale (usually a lot lower.) This one completely dominated both scales! Take that chocolate chip cookie!
- 3 cups oats (Bob’s Red Mill Gluten Free)
- 1 cup flour (Gluten Free 1-to-1 Baking Four)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp stevia extract powder
- 1 cup melted butter
- 1 cup applesauce
- 2 eggs
- 1 tbsp vanilla
- 1/2 cup honey (Nature Nate’s)
- 4 shredded carrots
- 1 cup raisins
- Heat oven to 350 degrees.
- Mix dry ingredients together in a separate bowl and set aside.
- Begin mixing the wet ingredients together in a bowl.
- Mix in the shredded carrots.
- Add the dry ingredients into the wet ingredients, and stir until fully moistened.
- Finally, add the raisins to the batter and mix until fully integrated into the mixture.
- Line cookie sheets with parchment paper.
- Using a tablespoon, place scoops of batter evenly spaced on the sheet.
- Bake at 350 degrees for 35 minutes, or until edges are golden brown.
- Enjoy these bad boys, because they WILL NOT stick around 😉
* Sugar Free * Gluten Free * Guilt Free * Carrot Cake Cookies *