Whatever you nomally substitute for sugar, just lower the baking temp 25degrees to avoid over browning. You may need to adjust the amount. Stevia is sweeter than sugar, so is honey (1/2 cp of honey for every 1 cp sugar.). Do you use agave, stevia, molasses, honey...?
I use agave, which means I need to change the moisture somehow. I also substitute other flours for wheat. I'm hoping someone else has done the math! (Or the trial and error)
rice flour won't have the gluten, so they will be different. Bob's Red Mill makes a powder you can use with such flours to add gluten-like consistency without adding gluten. I don't remember what it is called. I've also been experimenting with flax seed meal, since it is so good for us. It is a great egg and gluten replacer.
I use at least twice what the package recommends for egg replacement. Up to 4 times. I think you'll be ok with the spelt. Rye flour tends to make a really wet product and it made awful pancakes! LOL
Here's the one I've made - gluten free, sugar free, vegan and delicious!
Ingredients
• 1 1/2 cups oatmeal, quick or old fashioned ~ uncooked
• 2 ripe bananas, mashed with fork until creamy **(see update below)
• 1 cup unsweetened applesauce
• 1/3 cup raisins, or to taste ((optional ~ you can add in some dried cranberries (replacing some of the raisins) if you include the use of dried cranberries in your diet. Trader Joe's makes a really good one.))
• 1/4 cup chopped walnuts, toasted (or regular, if you prefer) ***(OPTIONAL)
• 1 tsp vanilla extract
• 1 tsp cinnamon (or more, to taste)
Directions
Preheat heat oven to 350 degrees.
Mix vanilla extract & cinnamon into the applesauce.
Blend applesauce mixture with all other ingredients & let sit for 10 minutes
Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds.
Bake approx. 20 - 30 minutes, or until golden & done.
Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.
Store in a covered container when completely cool.
Enjoy for breakfast, for an afternoon snack with tea/coffee or just about anytime!
I googled whole wheat oatmeal cookies with agave, and the above link appeared ~yummly~
I use at least twice what the package recommends for egg replacement. Up to 4 times. I think you'll be ok with the spelt. Rye flour tends to make a really wet product and it made awful pancakes! LOL
here's one recipe that does have flour and uses maple syrup:
http://vegetarian.about.com/od/desertrecipes/r/pbbananacookies.htm
Ingredients
• 1 1/2 cups oatmeal, quick or old fashioned ~ uncooked
• 2 ripe bananas, mashed with fork until creamy **(see update below)
• 1 cup unsweetened applesauce
• 1/3 cup raisins, or to taste ((optional ~ you can add in some dried cranberries (replacing some of the raisins) if you include the use of dried cranberries in your diet. Trader Joe's makes a really good one.))
• 1/4 cup chopped walnuts, toasted (or regular, if you prefer) ***(OPTIONAL)
• 1 tsp vanilla extract
• 1 tsp cinnamon (or more, to taste)
Directions
Preheat heat oven to 350 degrees.
Mix vanilla extract & cinnamon into the applesauce.
Blend applesauce mixture with all other ingredients & let sit for 10 minutes
Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds.
Bake approx. 20 - 30 minutes, or until golden & done.
Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.
Store in a covered container when completely cool.
Enjoy for breakfast, for an afternoon snack with tea/coffee or just about anytime!