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RECIPE Gluten-free, low glycemic Soft Oatmeal Cookies with Mulberries
RECIPE Gluten-free, low glycemic Soft Oatmeal Cookies with Mulberries
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Low Glycemic, Gluten Free Soft Oat Cookies with Mulberries



1 cup of butter, softened 
3/4 cup Lakanto
3/4 cup packed organic coconut sugar
3 eggs 
1 teaspoon of Natural Vanilla Extract.
2 cups Gluten Free flour 
1 teaspoon baking soda 
1/2 teaspoon fine Celtic salt
3 cups organic whole grain oats
227g soaked organic sun dried Mulberries (soak dried mulberries in warm water or coconut water for minimum of 1/2 hour)
OPTIONAL Cacao Sweet Nibs 



  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a food processor cream together Lakanto, softened butter and coconut sugar
  • Break the eggs into a cup and beat together along with the vanilla extract and the salt then add in slowly to the creamed mixture through the food processor shute while the processor is turned on.
  • Sieve together the flour and baking soda and tip into the creamed butter/sugar mix and process until all is combined.
  • In a large separate bowl mix together the oats and the drained, soaked mulberries plus the optional Cacao Sweet nibs
  • Empty creamed mixture into the oats/mulberries and again stir until well combined.
  • Cover, and chill dough for at least one hour.
  • Grease cookie sheets with butter and lighty sprinkled flour.
  • Roll the dough into golf ball size balls, place on trays and flatten with a fork or palm of hand...usually sits 4 across each way and leave a small gap around each for some spread.
  • Bake for 10 to 12 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes approx. 30 medium to large size cookies.

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