A family member tried these cookies and gave me a tip to help make this recipe better. She noticed that the first cookie was a little more chewy than she liked but the second cookie had the right amount of chewiness. The tip is to mix the ingredients carefully until the flour, oats, and cereal are evenly distributed throughout the batter. The dry ingredients will absorb the liquids and create a soft dough.
This feedback came to me completely by accident. I made chocolate chip cookies, with regular flour, for a picnic lunch and brought a couple of my gluten-free oatmeal cookies along so I would have something for dessert too. I did not realize that one of my family members was avoiding gluten. She stopped eating bread, pasta, and pizza and discovered that she felt better. A trial of Whole 30 was part of her process of finding a new eating plan but Whole 30 was not quite right for her. At this point, her lifestyle changes include avoiding gluten, adding a nutritional supplement, and staying active. The National Celiac Foundation recommends a symptoms assessment to determine if you should be screened for celiac disease. I will talk more about that in another post.
PrintMesa Sunrise Oatmeal Cookies
This gluten-free cookie recipe has less added sugar, more protein, and a soft, chewy texture.
- Total Time: 35 minutes
- Yield: 24 cookies 1x
Ingredients
3/4 cup gluten-free flour blend
1/4 cup almond flour
1/2 teaspoon salt
1/2 teaspoon baking powder (Gluten-free brands: Clabber Girl, Great Value, Rumford, Kroger)
5 tablespoons of plant butter, melted
1 tablespoon vegetable oil
1/2 cup brown sugar
2 tablespoons granulated sugar
1 large egg
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
1 cup high-protein oats
1 cup Nature’s Path Mesa Sunrise cereal (ready-to-eat-flakes)
1/2 cup coconut
1/2 cup walnuts
Instructions
Mix the flour blend, almond flour, salt, and baking powder in a small bowl. Set aside.
Mix the melted butter, oil, sugars, egg, and extracts in a large bowl. Stir in the flour mixture, oats, and cereal. Fold in the coconut and the walnuts. Let the dough rest for 30 minutes. Resting the dough will give the flour and oats time to absorb the liquid.
Heat the oven to 325 degrees.
Roll dough into balls and place them evenly apart on two baking sheets. Flatten dough to approximately 1/2-inch thickness. Bake for 20 minutes, until the edges are golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Fat: 6 grams
- Carbohydrates: 15 grams
- Fiber: 1.5 grams
- Protein: 3 grams
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