Lunch Box Oatmeal Cookies

My grandmother was one very healthy lady.  She contracted polio when she was 5 years old, and it left her with some disabilities.  But when you have a disability, you have a choice.

Grandma chose to make the best of her situation.  Her body was not strong enough to work on the family farm, and her parents didn’t know what else to do with her, so they sent her to college, where she earned a degree in Home Economics.

Because her body was not very strong, she had to keep it very healthy.  She made healthy meals and healthy snacks.  Her dedication to wellness, we are certain, is what allowed my grandfather to outlive his 5 brothers and his father by over 30 years.

When trying to find a favorite oatmeal cookie recipe, I managed to get this one from my mother.  My grandma had created it long, long ago, and I remember eating them as a child.

The day we decided to make them, Braden’s friend Courbin was coming to visit.  Courbin is allergic to cinnamon, so, naturally, we left it out (and the nutmeg).  We flavored them with an extra 1/2 teaspoon of vanilla.  Courbin was shocked to find we had made oatmeal cookies without cinnamon.  What else would we have done?  Friends make friends comfortable and safe.  Period.

These will definitely be on the list of things to make on a regular basis once school starts, since Braden and I will be packing his lunches every day.

Recipe: Lunch Box Oatmeal Cookies

Summary: Sweet enough to be a treat, healthy enough to be decently good for you

Ingredients

  • 1 cup sugar
  • 2 cups gluten-free flour mix (if your mix doesn’t include xanthan gum, try adding 3/4 teaspoon of xanthan gum)
  • 2 cups Certified Gluten-Free Oats
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 to 1 teaspoon cinnamon or allspice
  • 1 teaspoon nutmeg
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 3/4 cup oil or melted shortening

Instructions

  1. Preheat the oven to 350 F.
  2. Stir sugar, flour (and xanthan gum, if needed), salt baking soda, cinnamon, and nutmeg into a bowl.
  3. Add the oats and raisins.
  4. In another bowl (or the bowl of your mixer), beat the eggs, then add the oil (or shortening), milk, and vanilla, and beat again.
  5. Add the dry ingredients and beat well.
  6. Drop by spoonful onto greased baking pan.
  7. Bake for 15 to 18 minutes.

Diet tags: Gluten free

Recipe by Ruth Moore, Brought to you by her granddaughter at Delightfully Gluten Free.

This entry was posted in Braden-Friendly, Desserts, Healthy-ish. Bookmark the permalink.

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