I'm not really a cookie girl. When I want something sweet - cookies are at or near the bottom of my list.
My husband, on the other hand, is a total cookie monster. It's his favorite dessert ever.
Oatmeal raisin cookies.
The guy will lose his mind over a really good oatmeal raisin cookie.
Problem: most bakery oatmeal raisin cookies are the size of your face and made with white flour, white sugar, and other stuff we aren't huge fans of. Given the size and ingredients, I'd guess most bakery cookies clock in around at least 500-600 calories.
In my best effort to keep both of us feeling our best and staying healthy, I decided to try these Gluten-Free Oatmeal Chocolate Chip cookies for a dessert alternative.
The original recipe is from Amy's Healthy Baking. I love that they use up ripe bananas and can easily be modified to be dairy-free for those who need it. I reduced the sugar and baking powder (I could taste it in the first batch!) and used the gluten-free flours she recommended instead of a gluten-free baking mix. I wrote my version of the recipe out here for quick access since these will definitely become a healthy swap for oatmeal cookies here at FLF HQ.
Makes 13 small cookies - Adapted from Amy's Healthy Baking
1 c. (100 g) Quaker instant oats
1/2 c. (60 g) millet flour
2 Tbs. (15 g) tapioca flour
2 Tbs. (17 g) rice flour
1/2 tsp. xanthan gum
1 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. salt
1/4 c. (63 g) mashed banana
2 Tbs. melted coconut oil or unsalted butter
1/3 c. maple syrup
1 tsp. vanilla extract
1/4 c. dark chocolate chips (minis work best since these cookies are small!)
1. Preheat oven to 325. Line a baking sheet with a Silpat or parchment paper and set aside.
2. In a large bowl, combine oats, millet flour, tapioca flour, brown rice flour, xantham gum, baking powder, and sea salt. Whisk to combine.
3. In a separate bowl, combine mashed banana, coconut oil, maple syrup, and vanilla extract. Whisk to combine. Add dry ingredients to wet and stir until just combined. Fold in chocolate chips.
4. Scoop out by spoonful and roll into balls. (Dough is very sticky FYI!) Place on prepared baking sheet and flatten slightly with the back of a spoon. (These aren't going to spread or expand much.) Bake at 325 for 12-15 minutes.
BAKER'S NOTE: Using a food scale and measuring dry ingredients by weight will help improve the quality and texture of your baked goods! Measuring cups can be inaccurate and over-/under-measure key ingredients.
NUTRITION INFO per cookie (1/13)
96 calories, 17 g carbs (1 g. fiber), 2.5 g fat, 1 g. protein