Sari Diskin from Eat Well with Sari shares a chewy, chocolatey oatmeal cookie recipe for dessert lovers who are gluten-free.
By Sari Tile Diskin
First SEEN on eatwellwithsari.com
These gluten-free chocolatey cookies are packed with goodness (and deliciousness). Simple ingredients are key here, and you can enjoy these as a dessert or as a snack with your afternoon latte. They are made with gluten-free oat flour and whole rolled oats which make them dense, yet chewy and very satisfying. We call them “loaded” because they have tons of add-ins that really create the flavor of the cookie. You can adjust this as you desire and fill it with what you love! These are sure to be a crowd-pleaser! Enjoy.
½ cup gluten-free rolled oats
½ cup gluten-free oat flour
¼ teaspoon cinnamon
⅓ cup natural creamy almond butter
2 tablespoon coconut oil (melted or liquid)
¼ cup honey
1 teaspoon vanilla
1 cup cookie mix ins: chocolate chips, chopped dates, chopped walnuts, chopped cashews and coconut chips
Preheat oven to 350 F.
Combine rolled oats, oat flour and cinnamon in a mixing bowl and set aside.
In another bowl, add egg, melted coconut oil, honey, vanilla and almond butter. Mix well with a hand mixer or stand mixer.
Add in flour mixture to the wet ingredients and combine well.
Chop your “add-ins” of choice and toss in into the mixture. Mix well with a big spoon or spatula.
Place cookie dough in the fridge for at least 30 minutes. This helps the cookies keep their shape when baking. When cooled, spoon into circles on a greased/lined cookie sheet and bake for 15 minutes.
Let cool and enjoy!
Read more recipes from Sari: