Sometimes life gets crazy and as much as I’ve wanted to post, I’ve also wanted to get some sleep at night! Novel idea, I know!
I went to bed last night with the best of intentions to go on my second LSD (long slow distance) run since signing up for my first half marathon (which, btw, is on August 11, but let’s not talk about that right now…dun dun dun), BUT baking won out when I woke up this morning!
I’ve been meaning to play around with making gluten-free cookies that don’t focus on nuts (just ’cause) for a while now and I finally got around to it this morning! And they aren’t bad! I feel that they might be better as muffins, but that will take a little more playtime (read, a few more months)…
But for now, here are the basics:
1 C Oats (I use Bob’s Red Mill Gluten Free)
1/2 C Almond Meal
1/4 C Honey
1/2 C Canned Pumpkin
1 tsp Vanilla
1 Tbsp Pumpkin Pie Spice (or some random combination of yummy spices)
1 tsp Coconut Oil
1 scoop Protein Powder (I love Whey Gourmet Naturelle Vanilla)
1/2 C Raisins
Combine all ingredients – I excluded the raisins from the whisking; then stirred them in.
Bake on parchment paper (or greased cookie sheet) at 350 degrees for 15-20 minutes – I rotated the sheet three times so they’re golden all the way around.
So for this first batch, I totally forgot to put in some baking soda and, after making them, I think the baking soda will turn them into great muffins!