… They’re Fortified, But Shhh … Don’t Tell Anyone!
I’ve been working on creating a recipe for a nutritious energy breakfast bar. In the process, I ended up developing this recipe for gluten-free, dairy-free oatmeal cookies which are fortified and chock-full of protein, fiber, and just enough sweet flavor to intrigue the palate without being overly done. They have a hint of cinnamon and a slightly crispy exterior with a moist, chewy center. Though I’ve not quite mastered my energy breakfast bar yet, these cookies are a great starting point. Hope you enjoy them … while I get back to the kitchen!
Gluten-free, Dairy-free Oatmeal Cookies
Bake time: 11-15 minutes per baking sheet
Oven temp: 375ºF
Makes: about 48 2 1/2-inch cookies or about 24 4-inch cookies
2 cups (240g) gluten-free all-purpose flour – I use Authentic Foods Bette’s Gourmet Four Flour Blend
3/4 cup (70g) almond flour – I use Honeyville Farms Blanched Almond Flour
1 1/4 teaspoons guar gum
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 Tablespoon unsweetened applesauce
2 Tablespoons canned coconut milk (not low-fat) – I use Thai Kitchen Coconut Milk
2 teaspoons vanilla extract
1 cup margarine – I use Earth Balance Natural Buttery Spread – red tub
1/3 cup Egg Beaters
1 egg yolk
1 1/4 cup (275g) packed brown sugar
1/2 cup granulated sugar
2 cups gluten-free quick cooking oats
2 cups gluten-free old fashioned oats
1/4 cup unsweetened coconut flakes
1 Tablespoon chia seeds
3/4 cups semisweet chocolate chunks – I use Enjoy Life Semi-sweet Chocolate Mega Chunks
1/4 cup chopped pecans
1/2 cup finely chopped dates (not the coated type)
Preheat oven to 375ºF.
Combine all-purpose flour, almond flour, guar gum, baking soda, salt, and cinnamon in a small bowl. Stir and set aside.
Mix applesauce, coconut milk, vanilla, Egg Beaters, and egg yolk in small bowl. Set aside.
Beat margarine and sugars in a stand mixer or with electric hand mixer on high until blend and sugars begin to dissolve.
Stir in applesauce mixture on low, then increase to med-high and beat about 30 seconds. Mixture will begin to fluff up.
Dump in flour mixture, oats, coconut, chia seeds, chocolate chips, pecans and dates. Stir on medium until well mixed.
Rest dough ten minutes.
Scoop dough with #40 scooper, or a large walnut-size dough ball, onto a parchment-lined baking sheet, 12 cookies per sheet, for 2 1/2-inch cookies. If making 4-inch cookies, use #20 scooper, or a standard ice cream scooper will work just fine, only 6 to 9 per sheet.
Press down gently on top of each mounded dough ball to flatten slightly. Cookie dough will now look like a disk or hockey puck.
Bake at 375ºF for 11-13 minutes for 2 1/2 inch cookies or 13-15 minutes for 4-inch cookies.
Transfer baked cookies (still on parchment) to a cooling rack. Allow cookies to rest for two minutes, then remove from parchment and continue cooling on cooling rack.
What’s your favorite kind of cookie?
Safe food is a journey … Thrive!™