Not Your Granny’s Oatmeal Cookies
(because Granny doesn’t make ’em gluten free, no added sugar and low in cholesterol, but still yummy!)
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!
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
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.