Laying Around

Faux Oatmeal Cookies

Laying around is not all that it is cracked up to be. Today is day six after surgery for a Morton's neuroma and plantar fascitis in my right foot.  The key to my pain is taking ibuprofen before the pain even starts and elevating my foot.  I am grateful for my mom, husband and kids helping me around the house.  Standing on my foot for very long is uncomfortable and sometimes painful.  So,  cooking has not been a possibility.

Over the past week I have had a craving for oatmeal cookies as I have been laying around.  I am allergic to oats and have been searching for a product similar to oats that was not outrageously priced.  I recently found rolled wheat, rolled kamut, and rolled spelt.  I found the rolled wheat at Macey's and the kamut and spelt at Natural Grocers.  I am excited to have Natural Grocers in town.

I had the product but never got to making the faux oatmeal cookies.  My husband was awesome and made the cookies for me (twice) with the aid of "Cookies Country".  He tweaked the recipe to work with what I could eat and made a fabulous cookie.  He used Ener G egg replacer instead of eggs, and replaced the 3 cups of oats with 1 cup rolled kamut, 1 cup rolled wheat, and1 cup roll spelt.  Additionally he reduced the flour to compensate for how dry the dough usually is with the egg replacer.      Although he found with this recipe that reducing the flour made the cookies to runny and ended adding it back to the original amount.  He also, by my request, added 1/2 tsp. cinnamon to the mixture.  They ended up cooking best at about 12 - 15 min.  They ended up having a crisp exterior and a soft center.  I thought they were a success and are something that I will make in the future.

Big and Chewy Oatmeal Raisin Cookies
The Cook's Illustrated Cookbook

1 1/2 cups all purpose flour
1/2 tsp. salt
1/2 tsp. ground nutmeg
16 TBSP unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
3 cups old fashioned rolled oats
1 1/2 cups raisins (optional)

Faux Oatmeal Cookies

1 1/2 cup all purpose flour
1/2 tsp ground sea salt
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
16 TBSP unsalted butter
1 cup light brown sugar
1 cup granulated sugar
3 tsp Ener G egg replacer
4 TBSP water
1 cup rolled kamut
1 cup rolled wheat
1 cup rolled spelt
1/2 cup raisins, or chocolate chips (optional)


1.  Heat oven to 350 degrees.  Line baking sheet with parchment paper.
2.  Mix the first four ingredients together and set aside.
3.  Cream together the butter and sugars together.  Whisk the water and egg replacer together.  Add egg mixture to the creamed butter and  sugar and blend until incorporated.
4.  Add the flour mixture to the butter mixture.  Add rolled kamut, rolled wheat and the rolled spelt and mix.  Then add the raisins if using.
5.  Place 1 TBSP size balls on cookie sheet a couple of inches apart.    Cook until golden brown around the edges about 15 minutes.  Let the cookies cool on the cookie sheet for a couple of minutes and then transfer to a cooling rack.

I think you could use any rolled grain in  this recipe.  I have also seen rolled barley in addition to the others I put in.  Although I have not tried this, if you are also looking to be diary free you could possibly replace the butter with coconut oil.