Recently, a friend of mine was talking about her child’s nut allergy. Her last words to me were, “If it wasn’t life threatening…” and she didn’t need to finish her sentence, did she? We all know how dangerous nut allergies can be – they can be extremely serious and even life threatening. And thankfully, public awareness has grown tremendously in the last few years.
“If it wasn’t life threatening…” were the words we needed to move us toward the decision to make all of our products not only gluten free, but nut free. This includes tree nuts and ground nuts, as well as coconut oil or any other coconut products.
In the past, our Banana Bread Mix included Almond Powder for a greater depth of flavor. Almond Powder isn’t what it sounds like – it’s actually a nut free flavoring made from the pit of stone fruits, with an almond-like taste. It’s a completely nut free product, but to give our customers greater peace of mind about our product line, we eliminated this flavoring and replaced it with a delicious vanilla and cinnamon powder.
We have revised our Protein Oatmeal Cookie Recipe to make it nut free also. This recipe make a crispy, delicious oatmeal cookie, with the added benefit of extra protein! Check out our recent blog post for the recipe!
We’re always trying to make our mixes as delicious, healthy, and safe as possible. We’re so excited to completely eliminate nuts – as well as any nut-sounding products – from our mixes, so you can relax and enjoy!
Magnolia Mixes Protein Oatmeal Cookies
Makes 30-35 cookies
- 2 and 1/4 cups Magnolia Mixes Protein Pancake Mix
- 2 cups Whole Grain Oats (We love Bob’s Red Mill Certified Gluten Free Oats)
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1/2 cup Butter
- 2 Eggs
- 1 tsp. Vanilla
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 tsp. Cinnamon
Preheat oven to 375′. In a separate bowl combine Pancake Mix, oats, baking powder, baking soda, salt and cinnamon. In a mixer, cream together butter, sugar, and brown sugar. Mix until creamy and smooth. Add in eggs and vanilla. Continue mixing while adding dry ingredients to wet ingredients in mixer. Cover and allow dough to rest for 30 minutes. Drop by tablespoons onto a greased cookie sheet. Bake 11-12 minutes or until golden brown!