Monday, July 7, 2014
Gluten-Free Dairy-Free Oatmeal Kitchen Sink Cookies with Coconut Sugar
I love oatmeal cookies. These came out A-M-A-Z-I-N-G. Also, you all know your oats MUST be labelled "gluten-free" (and cost more than you would like to spend) or they will make your stomach hurt (if you are gluten-intolerant)! There is some refrigerator time so better start early if you have a craving.
SUBS: I have made these with steel cut and with regular GF oats, they both come out great. The steel cut oats make them crunchier. You may sub a cup of sugar or sugar substitute for the stevia and coconut sugar, or use one cup of coconut sugar and omit the stevia.
To make with sugar free chocolate chips, you can use an 85% chocolate bar and chop it up like this (yes that is a link to my very first post).
So I am calling these Kitchen Sink Cookies because they have everything in them except for the kitchen sink. Substitute all you want but I have to tell you it's FANTASTIC with macadamia nuts and cherries (I had some left over from the chocolate cookies). I often replace the cherries and macadamia nuts with pecans and sugar-free dried cranberries, as well.
Make these small!!!
2014 update: I used steel-cut oats, soaking the 3/4 cup in about 5 teaspoons apple cider vinegar (or scant 2 Tablespoons) and water covering the oats by 2 inches for 48 hours... therefore making them more digestible. I rinsed them in a colander, then let them air dry there for 20 minutes or so. I had to increase cooking time by about 5 minutes... but YUMMY! So glad I did it. I feel better about those pesky oat carbs!
GFCF Oatmeal Kitchen Sink Cookies
makes about 2 dozen small cookies.
1 1/2 cups high quality almond flour, like Honeyville (not Bob's RM)
3/4 cup GLUTEN-FREE oats (For steel cut version, I used Arrowhead Mills )
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 cup dried cherries, or other dried fruit
1/4 cup macadamia nuts, or other nuts
1/4 cup dairy-free chocolate chips or chopped 85% chocolate bar
2 Tablespoons sugar-free coconut flakes (optional)
5 Tablespoons high quality EV Coconut Oil
1/2 cup coconut palm sugar - I like SweetTree
1/2 teaspoon NuNatural Stevia or 1/4 teaspoon - to taste of different brand (I don't like any other brand, personally)
1 pastured egg
1 teaspoon vanilla extract
In a medium sized bowl, blend coconut oil and sugar together until blended. Add egg and vanilla and mix again. In a separate bowl, mix well almond flour, oats, baking powder and baking soda, cinnamon, and salt and mix well. Add the dry ingredients a little at a time, mixing well after each addition. Add, nuts, fruit, coconut, and chocolate chips and mix. Cover and refrigerate at least an hour.
Preheat the oven to 375˚F. Place teaspoons of dough (small!) on an ungreased cookie sheet (no parchment paper needed) and bake 8 - 10 minutes until edges are brown. Cool on cookie sheet. Enjoy!!!