"Oatmeal" Cookies

Source: Andi, The Autism Network For Dietary Intervention

Ingredients:

1/2 cup margarine or coconut butter**

1/2 cup sugar***

1/2 cup brown sugar***

1 egg (or equivalent substitute)

1 tsp. vanilla

1 tsp. cinnamon

1 tsp. baking powder

1 tsp. nutmeg

1/2 tsp. baking soda

1 1/2 cup gluten free flour mixture

1 1/2 cups thin cut Poha

1/2 cup raisins or other dried fruit

1/4 cup unsweetened coconut****

1 tsp. xanthan gum

1 Tbsp molasses

Instructions:

1.   Preheat oven to 350° degree F. 

2.  In large mixing bowl, cream together shortening and sugars. 3.  Beat in egg and vanilla and beat till smooth.

4.  Stir in poha and allow the mixture to sit for at least 15 minutes. 

5.  Mix together dry ingredients, then add to the shortening and sugar mixture.

6.  Stir well, then add dried fruit and nuts.

7.  Drop by Tbsp onto greased (or parchment covered) baking sheet, leaving 1 ½ " between cookies. 

8.  Bake for approx. 12 minutes.

9.  Halfway through baking switch upper and lower sheets and shift front to back.

10. Cool for a few minutes on the sheet and then move to wire rack to cool completely.

*What Is Poha, anyway?

Poha is rice, which has been beaten and processed into flat flakes. Available as thin or thick flakes, poha is commonly used in Indian cooking. It can also be cooked into a breakfast porridge or a pilaf. See our new booklet, Cooking With Poha, for more ideas on how to use this novel food item!

**Cookies made with coconut butter will be delicious, but they will not spread out unless flattened with the bottom of a glass or back of a spatula.

***These cookies can be made with less sugar. Remember though, that sugar adds not only sweetness but texture. The cookies will spread out less and will taste different with less sugar. They will not be as dark in color.

****Be sure to use the non-sweetened coconut found in health food stores. All store brand coconuts are processed with sulfites and heavily sweetened and flavored.