Sincerely Carolina

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cookies and abs … like two peas in a pod.

by caroline

When I was young, my mom used to make oatmeal cookies with butterscotch chips in them. I don’t know why I remember this, — it wasn’t something she did all of the time or anything — but I thought about them the other day and decided it was time to make some of my own.

With a little spin to call my own, of course. ;)

These cookies were nearly gluten-free and vegan, but I couldn’t find vegan butterscotch chips anywhere (that were also gluten-free). So, all you have to do to make ‘em vegan is swap the butterscotch chips for some gluten-free and vegan chocolate chips, like Enjoy Life Foods Mini Chocolate Chips, or another mix-in. Of course, it nixes the “butterscotch” factor of the cookies, but it’s your call …

Butterscotch Crisp Oatmeal Raisin Cookies

by The G-Spot

Cook Time: 16-18 minutes

Keywords: bake cookies dessert vegetarian gluten-free vegan gluten free oats cookie

Ingredients (about 32 cookies)

  • 2 Tablespoons flaxseed meal mixed with 6 Tablespoons warm water
  • 1 cup Earth Balance Buttery Spread
  • 1 cup vegan brown sugar
  • 1 teaspoon gluten-free vanilla extract
  • 1-1/2 cups G-Spot Gum- and Gluten-Free Baking Flour Mix
  • 1/2 teaspoon baking soda
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 1 cup gluten-free rolled oats
  • 1/2 cup gluten-free brown rice cereal, like Erewhon Crispy Brown Rice Cereal
  • 1/2 cup raisins
  • 1/2 cup gluten-free butterscotch chips

NOTES

  • To make the cookies vegan, use vegan and gluten-free butterscotch chips (I could not seem to find a brand that was both), or swap out the butterscotch chips for gluten-free and vegan chocolate chips, like Enjoy Life Foods Mini Chocolate Chips.

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or use a baking mat, like this.

In a small bowl, combine the flaxseed meal and warm water., stirring well to combine. Set aside.

Using a standing mixer or hand mixer, begin to cream the butter, brown sugar and vanilla extract. Slowly add the flaxssed mixture, mixing on medium speed until combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and sea salt. Slowly add the dry ingredients to the wet ingredients and mix until just combined.

Fold in the oats, brown rice cereal, raisins and butterscotch chips. Refrigerate the dough for at least 1 hour.

After dough has chilled, remove from refrigerator and begin scooping balls of dough onto the prepared cookie sheets about 1-inch apart.

Bake cookies for 16 to 18 minutes, or until golden brown. Allow cookies to cool on the tray for 5-7 minutes, then transfer to a wire baking rack to complete cooking process.

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I ate 3 … OK, 3-1/2 ( … ehem … 4) after dinner last night. But it’s a good thing oatmeal cookies are a health food because otherwise, I would have to admit that I overdid it a bit. ;)

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Let me tell you: After all of those cookies, it’s a good thing I decided to kick off my abs challenge today.

After returning home from a run with my sister, Amanda, I was about to get in the shower when I remembered the plan — work the abs, baby.

So, I warmed up with some Pilates Hundreds and then did the Series of Five. Want to know how to do it? Check out this video:

Want to keep going? Check out five of my favorite Pilates exercises.