Gluten-Free Oatmeal Cookies
Description
Unlike many other oatmeal cookie recipes with refined sugars and flours, you won't find any of that nonsense here. Just old-fashioned oats, maple syrup, and loads of fiber. Oh yeah, and dark chocolate chips, which by the way are little antioxidant powerhouses. Scrumptious and entirely guilt free! Adding gluten-free brewer's yeast to this recipe makes for a great, nutrient-dense lactation cookie for new, nursing moms. Omit for a more classic oatmeal cookie. Store in an airtight container at room temperature, or freeze.
Ingredients
•
2 cups gluten-free oats
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1/2 cup oat flour
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3 tablespoons gluten-free brewer's yeast
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2 tablespoons ground flaxseed meal
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2 tablespoons psyllium husk powder
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2 teaspoons ground cinnamon
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1 cup coconut oil
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1/4 cup maple syrup
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2 tablespoons unsulfured molasses
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2 large eggs
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1 teaspoon vanilla extract
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1 teaspoon kosher salt
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1 1/2 cups dark chocolate chips
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
2
Whisk together oats, oat flour, brewers' yeast, flaxseed meal, psyllium husk powder, and cinnamon in a bowl.
3
Beat coconut oil, maple syrup, and molasses in a stand mixer fitted with the paddle attachment on medium-high speed until combined and light in color. Add eggs, vanilla, and salt; beat on medium speed, scraping the bowl and the beater often, until well mixed.
4
Add dry ingredients in several additions, beating on low speed until combined. Fold in chocolate chips until evenly dispersed in the dough.
5
Scoop evenly sized balls of cookie dough onto the prepared sheet, spacing them 2 inches apart. For thinner cookies, press down on each ball of dough with the palm of your hand.
6
Bake in the preheated oven until cookies are just beginning to brown around the edges, 8 to 10 minutes.
7
Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.