As an easy thing to do I'm going to start experimenting with no bake cookies. I will probably be using oats as my main starch, though some other simple stuff may also be thrown in. I want to try a pb version of these, maybe tomorrow, maybe use more pb over milk?
Today I started with a recipe from the site I get my oats from: www.glutenfreeoats.com. It is a variation of their no bake cookie so here it is:
1/2 C butter
2 C sugar (I used 1 c vanilla sugar and 1 c regular sugar)
1/3 C cocoa
1 tsp cinnamon
1/2 C cream (I used cream instead of milk since we need to get rid of our cream)
1 TBS vanilla
3-3 1/2 C oats
Melt the butter in a pan. Add the sugar, cocoa, cinnamon, and cream. Continue stirring until the mixture just boils. Add in the vanilla and remove from heat. Stir in the oats (I'd like to try adding in the oats while it is still heating to slightly cook the oats, but I imagine one would need more water to do that). Drop by spoonfuls on a cookie sheet (I also used parchment paper over a cooling rack since I couldn't reach the cookie sheets easily, and it seems to work fine.) If the mixture is "runny" then add more oats. Let them cool. Store for future enjoyment.
This recipe is stupidly simple -- it took me 20 minutes from start to finish. You could also make it with regular oats and it would taste the same.
A couple of notes:
1) The oats seem to be pretty crunchy in these, so adding more moisture and then letting them cook may work to soften them up some. Maybe substituting agave nectar for the sugar would also work -- that would also make the quite diabetic friendly -- as well as giving the solution more moisture.
2) I added a few too many oats I think and the cookies just kind of crumbled.
3) Don't really try and roll the cookies, that just causes them to crumble more. This may be because there were too many oats, so you can try it however you can.
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