Grain-Free Oatmeal Cookies with Marshmallow Filling and “Cooking for the Specific Carbohydrate Diet” Book Review Recipe
I enjoy promoting great products I believe in and companies I can stand behind. More than that, I like helping fellow bloggers. Erica’s site Comfy Belly provides useful resources for those following a grain-free, Paleo, gluten-free or Specific Carbohydrate Diet (SCD). Her straight-forward and easy-to-follow recipes provide helpful guidance and ideas. Some of my favorites on her site include cinnamon bun muffins, thai chicken salad, and popovers.
I was delighted to learn Erica has a new cookbook, Cooking for the Specific Carbohydrate Diet. It contains over 100 refined sugar-free, gluten-free and grain-free recipes (many are also dairy-free). She has plenty of baked goods, sweet treats, vegetables and mock starches, soups, stews, and condiments. If you’ve been looking for great, familiar grain-free recipes, I recommend this book for your kitchen.
One recipe that stood out to me was the “Oatmeal” cookies with marshmallow filling. We were packing last week for a road trip, so I whipped up a batch of these for the kids. The coconut flakes and cinnamon give the flavor and texture of an oatmeal cookie without the grain. You can eat them alone or add a quick and easy marshmallow filling. I plan to make these quick cookies without the filling and store them in the freezer for a school lunch treat.
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- Makes 16 three-inch cookies or 8 cream pies
- Grain-Free "Oatmeal" Cookies with Marshmallow Filling
- Recipe from Cooking for the Specific Carbohydrate Diet (used with permission)
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- Ingredients
- For the cookies:
- 1 cup smooth almond butter
- 1/3 cup honey
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened shredded coconut
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon Celtic sea salt
- 3/4 cup raisins
- For the frosting:
- 1/4 cup honey or maple syrup
- 2 large egg whites
- 1/2 teaspoon lemon juice
- 1/4 teaspoon vanilla extract
Instructions
Preheat oven to 350ºF and adjust rack to middle position. Place almond butter, honey, egg and vanilla in the bowl of a standing mixer. Mix on medium speed until blended.
Place shredded coconut, cinnamon, baking soda, and sea salt in a medium bowl and whisk until thoroughly mixed. Pour dry ingredients into almond butter mixture and mix until blended. Stir in raisins. ??
Scoop cookie dough using a 1 1/2-inch cookie scoop and place each dough ball onto a baking sheet lined with unbleached parchment paper. Space the cookie dough balls about 1-inch apart. Bake for 12 minutes until just golden brown. Cool completely.
For the frosting:
Pour the honey or maple syrup into a small saucepan and heat over medium-low heat until liquid reaches 220ºF. ??Place the egg whites, lemon juice and vanilla into the bowl of a standing mixer and whisk on medium-high using the whisk attachment until stiff peaks form. While the mixer is running, very slowly add the hot honey to the egg whites (the entire process should take about 30 seconds).
To assemble:
Place one cookie bottom-side up on a work surface. Spread about 2 tablespoons of frosting on the cookie. Top with another cookie. Repeat with remaining ingredients. Serve.
Cookies (without frosting) can be stored in an airtight container for up to 1 week in the refrigerator. Whoopie pies are best eaten the day they are assembled.
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