Old Fashioned Iced Oatmeal Cookies
This soft and crispy Old Fashioned Iced Oatmeal Cookies recipe are soft is iced with a simple glaze for a gluten-free cookie to enjoy with a glass of milk or a cup of coffee. The tops of these healthy oatmeal cookies can be lightly dipped in the icing glaze or drizzled with icing whichever you prefer. You can also opt to drizzle half and them, and ice the other half. There is also a regular flour option if you prefer. With simple ingredients like rolled oats, brown rice flour, brown sugar and butter, this homemade oatmeal cookies idea is one you will want to make again.
Brown rice is always a better option to use in place of white rice. Brown rice is the unmilled, whole grain version of rice. Brown rice has a mild, nutty flavor, and is more chewy and nutritious than white rice. Because Brown rice still has the bran and germ, which are removed to make white rice it is a healthier version of rice. Any rice that you will find, including long-grain, short-grain, or glutinous rice, can also be eaten as brown rice. When rice is processed, and the bran and germ are removed several of the vitamins and dietary minerals are lost in the process. Vitamins such as vitamin B1, vitamin B3, and iron are lost but are sometimes added back into the white rice making it enriched white rice. One mineral that is not added back to white rice is magnesium. When it comes to brown rice flour, you can purchase it at your grocery store or make it on your own. Brown rice flour is a simple recipe ingredient that can be made in a blender or food processor by processing it until it is the consistency of regular flour, and then used in place of flour for gluten-free recipes. For this gluten-free healthy oatmeal cookies recipe, brown rice flour is used in place of regular flour. Tapioca starch is also added to the gluten-free recipe as it adds structure to gluten-free baking. Tapioca starch also helps give baked good their chewy and crisp texture, especially in things like cookie and cake ideas. Potato starch is another popular ingredient that is often added in gluten-free baking as it is a natural way to add moistness to many baked goods.
Nutrition Facts for:Old Fashioned Iced Oatmeal Cookies from Barefeet In The Kitchen
Ingredients: Rolled oats, all purpose flour, baking owder baking soda, kosher salt, cinnamon, nutmeg, butter, light brown sugar, white sugar, eggs, vanilla extract, powdered sugar, milk.
* The entire recipe has been calculated for 24 servings (Version with flour)
* Percentages (%) are based on a 2000 calorie diet
* Per Serving: Calories 218, Calories from Fat 77, Total Fat 8.6g 13%, Saturated Fat 5.1g 26%, Cholesterol 34mg 11%, Sodium 114mg 5%, Potassium 118mg 3%, Carbohydrates 33.3g 11%, Dietary Fiber 1.1g 4%, Sugars 20.1g, Protein 2.6g, Vitamin A 5%, Vitamin C 0%, Calcium 5%, Iron 6%
Rolled oats are the main ingredient in these healthy oatmeal cookies. Using rolled oats in a recipe always helps to make that recipe that much more healthy. Oats are considered to be a healthy food because of their rich content of essential nutrients. In a 100 gram serving size, you will find that oats provide an excellent source of protein, Dietary fiber, several B vitamins and several dietary minerals, with the largest amount of manganese. Oats are known to lower cholesterol, which makes it accepted as a health food. Oat bran is the outer casing of the oat, and this it is the daily consumption of this over weeks that lowers bad cholesterol and total cholesterol, and in turn possibly reducing the risk of heart disease. Homemade oatmeal cookie recipes are a classic cookie idea that people have been making for years. Thank you to Mary at the "Barefeet in The Kitchen" recipe site for sharing this homemade oatmeal cookies recipe for old fashioned iced oatmeal cookies. This is just one of the cookie recipes you will find on the site. Some of the recipes you will find on the site include breakfast recipes, appetizers, breakfast ideas, main dish, desserts, side dish, salads, gluten free ideas, sandwich recipes and so much more. *
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