Not Your Granny’s Oatmeal Cookies: gluten free / no added sugar

Not Your Granny’s Oatmeal Cookies

(because Granny doesn’t make ’em gluten free, no added sugar and low in cholesterol, but still yummy!)

Not Your Granny's Oatmeal Cookies by Gluten Free Yoga Chick
Not Your Granny’s Oatmeal Cookies by
Gluten Free Yoga Chick

These cookies were entered into the San Diego County Fair’s baking competition.  Since there is no category for “gluten free”, I had to enter these into the “Healthy Baking” category.  To make them “healthy” (rules were they had to be low sugar), I simply took my original GF Oatmeal Cookie recipe, substituted dates and bananas for the sugar and modified the wet/dry ingredients to make the right consistency.

These cookies aren’t very pretty compared to the competition so I’m not sure if they will win a prize, but everyone in the office seemed to think they were delicious and that is better than any ribbon!

My favorite part of entering the Fair's baking competition is meeting fellow bakers and getting to see all of the edible art!
My favorite part of entering the Fair’s baking competition is meeting fellow bakers and getting to see all of the edible art!

Yield 24 cookies

Ingredients (in order of use)

3 tablespoons unsalted organic butter (or use coconut oil and make them dairy free)

1 cup chopped medjool dates (pits removed)

1 tablespoon molasses

1 whole organic egg

1 ½ tablespoons vanilla

1 tablespoon cinnamon

1 teaspoon Himalayan sea salt

2 medium mashed ripe bananas

1 cup all-natural crunchy peanut butter

3 cups gluten free quick oats

1 cup unsweetened raisins

⅓ cup raw cacao nibs

Method:

Preheat oven to 350 degrees.

With a fork, mash together dates, molasses and butter.  Once this buttery sweet mixture is mashed together, use an electric mixer to whip together.  Add egg, while mixer is on low, add vanilla, cinnamon, salt, and bananas.  Slowly mix in peanut butter.  Turn off mixer.  Slowly hand stir in oats, taking care not to over mix.  Add raisins and cacao nibs and stir to combine.  Spoon one large tablespoon of dough per cookie onto cookie sheet, placing one inch apart.  Bake for 12-15 minutes, until bottoms are lightly browned.  Allow to cool on a rack.

Since it is in the healthy category, does that mean I can eat cookies for breakfast?  Yes please!
Since it is in the healthy category, does that mean I can eat cookies for breakfast? Yes please!

 

Leave a Reply

Your email address will not be published. Required fields are marked *