More and more people are going healthy and probably most dessert lovers have been on a quest to find recipes that would fit their dietary changes. Sadly, it is really no easy task to find a good substitute to classic ingredients such as butter, sugar and regular flour. It isn’t unusual for dessert recipes to have gluten or dairy which makes it more frustrating. But there’s nothing to lose in trying this healthy oatmeal cookie recipe I’m about to share with you.
These thick but tender, and goodie-packed low calorie oatmeal cookies are made from wholesome ingredients with a load of chocolate chips — all free of gluten, white sugar, white flour, and dairy, yet they taste like a true treat!
Although it may seem to not look like a regular chocolate chip cookie, but they are incredibly delicious and guilt-free!
Preheat oven to 350 degrees.
Grind the gluten free oats into a fine or semi-fine flour, transfer in a bowl and set aside.
Pour in all wet ingredients together in the food processor, adding the eggs in at the end one at a time until well mixed.
In a different bowl, whisk all the dry ingredients together with the fine ground GF oats.
Dump in the mixed dry ingredients onto the mixer.
Add in the mini chocolate chips and run your mixer on low to mix them into the cookie dough.
Using an ice cream scoop, place cookie dough balls onto a parchment lined sheet pan.
Bake for 10 - 13 minutes until the cookies start to look golden brown.
Out of the oven cover the cookies with another sheet of parchment paper and a clean hand towel to trap in the heat.
Allow the cookies to sit on the hot pan for another 10 minutes.
Ingredients
Directions
Preheat oven to 350 degrees.
Grind the gluten free oats into a fine or semi-fine flour, transfer in a bowl and set aside.
Pour in all wet ingredients together in the food processor, adding the eggs in at the end one at a time until well mixed.
In a different bowl, whisk all the dry ingredients together with the fine ground GF oats.
Dump in the mixed dry ingredients onto the mixer.
Add in the mini chocolate chips and run your mixer on low to mix them into the cookie dough.
Using an ice cream scoop, place cookie dough balls onto a parchment lined sheet pan.
Bake for 10 - 13 minutes until the cookies start to look golden brown.
Out of the oven cover the cookies with another sheet of parchment paper and a clean hand towel to trap in the heat.
Allow the cookies to sit on the hot pan for another 10 minutes.
This recipe will make about 12-14 cookies. Now you are ready to enjoy! Serve them with milk or your favorite choice of coffee to make it a perfect finger snack anytime of the day.
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