Nature’s Path just came out with three flavors of their new Qi’a™ Superfoods Hot Oatmeal. Flavors include Creamy Coconut, Superseeds & Grains and Cinnamon Pumpkin Seed. I love the Superseeds & Grains because it has a bit of crunch. It contains rolled oats instead of quick-cooking oats like so many brands. They asked me to create a recipe using my favorite flavor for their Pinterest Oatmeal Month (January) contest and here it is, a gluten free vegan oatmeal raisin cookies. They are so good that when I made them (just before dinner), I ate three and couldn’t eat my dinner. It was one of those nights…eat dessert for dinner and a small dinner for dessert. Mind you, I am not on a dairy-free or vegan diet, yet they still met my requirements for a chewy cookie. Enjoy!
Note: These are easy to make because the oatmeal packs contain six ingredients, with less to purchase and measure.
Ingredients in Qi’a Superfoods Superseeds & Grains Hot Oatmeal (Organic*):
Rolled oats*, dried coconut*, buckwheat groats*, inulin*, chia seeds*, hemp seeds*, flavor*. Contains tree nuts (coconut). Produced in a facility that uses milk and soy.
Chewy Gluten Free Vegan Oatmeal Cookies with Superfoods
To die for buttery rich and chewy gluten free vegan oatmeal cookies. They are dairy-free and sweetened with only agave powder, stevia and molasses.
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper, silicone baking mats or leave ungreased.
- In the bowl of your mixer, using the whisk attachment, beat the butter on medium speed until creamy.
- Add the molasses, stevia and agave powder and beat until thoroughly combined.
- In a separate bowl, whisk together the flour, flax seed meal, baking powder, baking soda, gum, and cinnamon, if using. Add this mixture to the butter mixture; and beat until combined.
- Switch to the paddle attachment or use a rubber or silicone spatula. Add the oatmeal packets, raisins, and if using, walnuts; and fold them into the dough.
- Scoop 2 tablespoons full of dough onto a cookie sheet, 2 inches apart. (A spring-actioned scooper comes in very hand for this step.)
- Bake for 7 to 10 minutes (7 for warm dough and 10 for chilled) or until bottoms are golden brown around the edges.
- Allow the cookies to cool about 4 minutes in the baking sheet and then transfer them to a wire to cool completely. Store in an airtight container for up to two days. Freeze cookies immediately that will not be consumed within two days.
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