I love the white stuff! Im not talking about a class a drug here (jeez!), Im far to boring for that(and prefer to spend my money on cats and shoes). Im talking processed sugar. Of course its not good for you but none of the yummy good things are! I grew up on Kool-Aid and know people who put in their kids bottles. It only took me living abroad to realise that this isn’t healthy or good for you.
A friends wife is avoiding processed sugar, no white stuff. She allows herself fructose (the natural sugars in fruit and in the fruit form) and honey. Fair enough a good gust of wind will blow her away but is it worth it?!?! Im going to say no and ask you to give me a massive piece of unctuous yummy cake filled with processed sugar and all things naughty.
So the challenge was set to make something sweet without using the white stuff. Luckily I have a raspberry bush thats completely in season at the moment, hooray for fresh raspberries! Not hooray for when the kittens play in the raspberry bush and then come covered in raspberry bush, looking like they are bleeding all over. Originally the raspberries started out as about 6 plants and now its well over 40, it offers several kilos of fresh berries each year now.
So I started to search for raspberry based recipes and came across some cookies with no white stuff! I was inspired by this recipe but changed it up slightly to suit my tastebuds.
Sadly I was on a baking spree whilst making these and just forgot to take pictures.
Raspberry Oat Cookies
Makes: 9 large cookies Prep time: 1 hr Cook time: 15 mins per batch Total time: 2 hrs
- 1 cup scottish porridge oats
- ¾ cup gluten free flour or plain flour
- 2 tsp xanthan gum (if using gluten free flour)
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- pinch of salt
- 2 tbsp unsalted butter, melted
- 1 large egg
- 1 tsp vanilla bean paste
- ½ cup honey
- ½ cup fresh raspberries, chopped
Now how to make these amazing cookies:
- Take your oats and grind them down in a food processor until they basically no longer resemble oats. This will allow for a quicker and more even cook (cookies are not in the oven for long).
- In a medium bowl, combine the oats, flour, baking powder, cinnamon, nutmeg, salt, and xanthan gum (if using).
- In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the honey until completely mixed.
- Add in the flour mixture, stirring just until just combined. Fold in the raspberries. Chill the dough for at least 30 minutes, I recommend 1 hour but I let mine chill for 4 hours, as I was making other things. (If chilling longer than 30 mins, cover with plastic wrap, pushing it down to touch the entire surface of the cookie dough.)
- Preheat the oven to 325°F, and line a baking sheet with greaseproof paper.
- Drop the cookie dough into 9 slightly mis-shapen balls on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 13-15 minutes.
These were an absolutely hit! Of course I could have made the cookies smaller and had more portions but who doesn’t love a big cookie? I made mine gluten free and everyone loved them, they were practically fighting over them and a load of ‘awwww’s when they had all been eaten, the irony being that I didn’t actually have one.
Remember to share with friends and enjoy!