Oatmeal Spice Cookies


I’ve fallen off the bandwagon again folks and left off posting for awhile… I didn’t know if anyone was paying attention anyway, but that’s not really the point now is it? When I started this blog I told myself I needed a way to compile and organize the recipes I create and use all of the time–because I have a tendency to make everything from scratch and have no idea how to replicate the good ones! I still do this as my default and on instinct; following a recipe exactly is not in my nature. It’s a creative act for me: cooking is creating anew.

But….sometimes I do wish I had that one recipe written down! In fact, I wish there was a recipe. So I am venturing into somewhat unknown territory as I attempt to pin myself down to exact measurements and particular ingredients. And my hope is that by doing this, you will have some useful recipes to try out as well!

So this is one that I came up with about a month ago and meant to share sooner. I don’t usually cook with oatmeal as I find it to be a blood-sugar challenge (it is high on the glycemic index and makes me tired), but I had a craving for oatmeal cookies and happened to have some gluten-free oats in my cupboard, so this is what I came up with. *Note: I highly recommend soaking all grains, seeds and nuts for usually at least six hours to reduce the enzyme-inhibiting properties of these plant “seeds.” In this recipe, however I used the oats dry and without first soaking as a “special” treat that was closer to oatmeal cookies made with wheat.

Oatmeal Spice Cookies
(sugar free, gluten free, dairy free)


2 cups almond flour
2 cups gluten-free oats
2 eggs
1/2 cup coconut oil (room temp or melted)
1 tbs honey
1 tbsp vanilla extract
1 teaspoon clear liquid stevia
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp baking powder
1/4 cup apple sauce
1 tbsp cinnamon
1/2 tbsp ground ginger

In a mixing bowl add coconut oil, vanilla extract, applesauce, stevia and honey and blend well. Next add the eggs and blend. Add in the rest of the ingredients and mix until well blended and smooth.

Drop by the tablespoonful onto a cookie sheet lined with a silicone baking mat or parchment paper. Bake
at 350 degrees for about 15 minutes.

These also make great larger scone-type cookies. Add in about a cup of sliced peaches, a big handful of blueberries or blackberries, two sliced pears, or some raisins or juice-sweetened dried cranberries for delicious scones!