Breakfast: Gluten-Free Vegan Oatmeal Raisin Cookies

This recipe includes fertility superfoods such as:

Cinnamon, Flax Seed

Health and fertility benefits of Gluten-Free Vegan Oatmeal Raisin Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Flaxseed can be used to combat PCOS as it helps decrease androgen levels. It contains lignans that increase the production of sex hormone binding globulin (SHBG) that binds testosterone in the blood, thereby preventing it from wreaking havoc in the body. Being high in fiber, flaxseed helps slow down glucose metabolism and lower cholesterol levels. The omega-3 fatty acids in this flaxseed also reduce inflammation, lower blood pressure and reduce the risk of chronic diseases like heart disease.

Ingredients

1 tablespoon ground flax seed
3 tablespoons water
2 cups gluten free old fashioned oats
1 cup gluten free all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) vegan butter, softened (i used earth's balance)
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup raisins

Instructions

Preheat oven to 350 ° F.
In a small bowl, whisk together the flax and water. Let sit for 2 minutes.
In a separate bowl, whisk together the oats, flour, cinnamon, baking soda and salt.
In the bowl of a standing mixer, or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the flax mixture and vanilla extract and stir until combined.
Gradually add the flour mixture until just combined. Add the raisins and stir to thoroughly combine.
Using a 2 tablespoon measure, place cookie dough onto Silpat or parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.

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