Roxanne Bakes Cookies

Yup, you guessed it. I was procrastinating the other day, stuck on an editing point, and got hungry. I’m five pounds away from my goal weight, so of course, I decided to bake cookies.

But instead of the usual decadent chocolate chip recipe on the back of the bag, I decided to switch things up. I do this all the time, but usually, I forget to write down what I’ve done, so if it works out, I can’t repeat it. Well, this time, I remembered – and they turned out to be awesome cookies! Plus, they are sugar-free and wheat-free, if that’s a thing for you.

Dry ingredients:

1 cup brown rice flour, 1 cup old-fashioned oatmeal, 1 cup trail mix (no fruit), 1/2 cup coconut, 1/4 cup ground almonds, 1/2 tsp. salt, 1 tsp. baking soda, 1/2 tsp baking powder, 1 tsp. cinnamon.

Moist ingredients:

1/2 cup butter, 1/2 cup natural peanut butter, 1/2 cup honey, 2 eggs

Grind the oatmeal and trail mix coarsely. Combine with rice flour, coconut and almond meal. Add the rest of the dry ingredients. In mixer, blend butter and peanut butter. Add eggs, then honey and mix until smooth. Mix dry and moist ingredients until blended.

Okay. At this point, you can get creative. (As if this isn’t creative enough already!) I added 1 1/2 cups dark raisins and 1 1/2 cups chocolate chips. Alright, alright, yes, there’s sugar in the chocolate chips. Don’t add them if you want to be a purist. Add chopped apricots or dried cherries instead. Dates would be good. I love dates.

Drop by spoonfuls onto buttered baking sheet. Bake at 375 degrees for 12 minutes, or until golden.

Try them. Let me know what you think.