- Dr. Nadia Mawji, ND
Oatmeal Chocolate Chunk Cookies (gluten free, dairy free)
So, first of all…these cookies are DIVINE! I had no idea they would turn out that way, but they were so good that I had to write a blog post for the recipe.
Now, unlike other recipes where I have used fruit such as banana to sweeten, this recipe did call for some organic maple syrup. You can amend the recipe as you see fit, but this is a TRUE TREAT – perfect for special occasions.
What you need:
1 cup gluten free oat flour (I like to blend whole oats, so I don’t have to buy it)
1 cup GF whole oats
1 tbsp ground flaxseed
1/2 tsp baking soda
1/3 tsp salt
1/2 tsp cinnamon
1/8 cup unsweetened shredded coconut
1/2 cup nut or seed butter
1/2 cup organic maple syrup
½ tsp vanilla
1 large egg
½ cup “Enjoy Life” chocolate chips/chunks
**Makes two dozen mini cookies.
1. Preheat oven to 350 degrees
2. Combine the following in a bowl:
a. 1 cup GF whole oats
b. 1 cup GF oat flour
c. 1 tbsp ground flaxseed
d. 1/2 tsp baking soda
e. 1/3 tsp salt
f. 1/2 tsp cinnamon
g. 1/8 cup unsweetened shredded coconut
3. Mix all of the dry ingredients listed above in a bowl
4. In a separate bowl (medium-sized) add the 1/2 cup nut or seed butter and 1/2 cup organic maple syrup. Whisk the ingredients together for a few minutes. You may also use an electric mixer.
5. In the bowl with butter and maple syrup, one by one, add in vanilla and egg and whisk until completely mixed
6. Then, add in 1/4 of the dry mixture to the butter mixture and mix manually. Gradually keep adding 1/4 of the dry mixture to the wet and mix properly
7. Lastly, fold in the chocolate chips/chunks (you can add more if you like!) until you are satisfied
8. Use a tablespoon to scoop out onto baking sheet lined with parchment paper
9. Bake at 350 degrees for 10 minutes. For a crispier cookie, bake longer. Note: the timing may differ depending on the strength of your oven. For a chewy soft center, remove cookies once the edges are a golden brown.