Last month I catered a fashion show for Vagus Fitness. Catering is something I have only done one other time, and that was for Vagus Fitness the year before. I have been a client of Vagus for a year now and this boutique gym has empowered me to get in shape.
Over a year ago I decided that I needed to get my act together! No more diets, no more fads, no more feeling like I was the heaviest person in the room.
I know I will not be a size 0, nor do I want to be. Vagus has inspired me to be in the best shape I CAN BE! I am stronger than I can imagine and feel incredible. It is amazing that getting stronger, working on my cardio health and within a year I have gone down 4 sizes.

I am pretty proud of myself!
When I was coming up with the gluten free and dairy free menu for Vagus Fitness I decided that I would do up a cookie bar. 8 different cookies all using gluten free and dairy free ingredients.

Today I will share with you one of those recipes, and tomorrow the other.

Gluten Free Oatmeal Raisin Cookies

Print Recipe

Ingredients

1 1/2 cup Bob mills gluten free flour blend
1 tbsp arrowroot starch
1 cup unsweetened shredded coconut
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground cardamon & nutmeg
2 cups non-contaminated oats
1 cup dark brown sugar
1 cup Earth Balance vegan “butter”
1/3 cup maple syrup
1/2 tsp salt
1 tsp good quality vanilla
1 large egg
1 cup raisins, cranberries, cherries or other dried fruit
1 cup walnuts

Instructions

Preheat oven to 325 degrees.
Line a cookie sheet with parchment paper.
In a stand mixer cream the vegan “butter” and the brown sugar.
Add the maple syrup and beat, scraping sides of bowl.
Add the egg and vanilla and mix again.
In a small bowl whisk the gluten free flour blend, baking soda, salt, arrowroot starch and spices.
Add the flour mixture and mix.
Add the shredded coconut and oats and beat until blended.
On low add the walnuts and raisins.
Use an ice cream scoop to drop dough onto cookie sheet.
Bake for 12 minutes.
Remove and cool.