Oatmeal Raisin Cookies
These cookies are easy to prepare and make just one batch so it’s a quick job.
Makes 12 4-inch cookies
1/3 cup rice milk
1/3 cup maple syrup
4 teaspoons cider vinegar
2 teaspoons vanilla extract
1 cup rolled oats
1 cup barley flour*
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coarsely chopped raisins
1/2 cup chopped walnuts
Preheat oven to 350 F.
In a small bowl or measuring cup, mix rice milk, syrup, vinegar, and vanilla.
In a large bowl, mix oats, flour, cinnamon, baking powder, baking soda, and salt. Add rice milk mixture, along with raisins and walnuts. Mix completely.
Line a cookie sheet with parchment paper. Drop tablespoons of dough onto the sheet and flatten dough slightly with the back of the spoon. Bake 15 to 20 minutes, or until the bottoms are lightly browned.
*Barley flour can be used in place of part or all of the wheat flour for a light, somewhat crumbly product.
Per cookie: 148 calories; 3.9 g fat; 0.4 g saturated fat; 23.7%
calories from fat; 0 mg cholesterol; 3.3 g protein; 26.2 g
carbohydrates; 9.7 g sugar; 2.6 g fiber; 121 mg sodium; 55 mg calcium; 1.1 mg iron; 0.3 mg vitamin C; 1 mcg beta-carotene; 0.2 mg vitamin E
Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.