Wheat-free cookies!

As I don’t eat wheat, I generally bake cookies  and cakes with kamut flour, which is similar in taste, but actually has a way nicer crumb. Ask anyone who’s tasted my baking.  I swear it’s the flour.

Today’s cookies were improvised oatmeal raisin. Deee-lish! These ones are really easy, so April helped me to measure the dry ingredients . She then devoured two when they had cooled. And I ate way more than that, to my own detriment.

Ingredients:

1 cup brown sugar

3/4 cup softened butter

1 cup organic kamut flour

2 cups rolled oats

1 tsp baking soda

1 tsp kosher salt

1 1/2 tsp cinnamon

1 cup raisins

2 eggs

1 tsp vanilla extract

Method:

Mix the dry ingredients together in a bowl and set aside.

Cream the butter and brown sugar, then add the eggs and vanilla.

Add the dry ingredients and mix it all together with your hands until the flour is incorporated. (This part is fun for the little person as long as you can convince them not to eat the batter!)

Make little balls and place on a baking sheet about an inch apart. Flatten them down with your fingers.

Bake for about 7 minutes at 350 degrees.

Let them cool on a rack and then eat. Yum!

2 Comment

  1. woah! you’re able to eat oats and kamut??
    i was told both of those contain gluten, and both kind of give me gas! haha
    you’re so lucky, my fellow glutenite!

  2. I forgot to mention that I used kamut for my cookies too, so they’re suitable for pigging out!

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