Who doesn’t love chocolate chip cookies? Now that I’ve been without wheat for over a week, I’m even more committed to a gluten-free lifestyle. I do, however, find myself craving sweets occasionally. So when I purchased gluten-free oats from Trader Joe’s, I jumped at the opportunity to try the gluten-free oatmeal cookie recipe on the back. I decided to improve the recipe’s over all glycemic index by substituting refined white sugar with coconut sugar AND by reducing the sugar added.
Here’s the recipe:
1/4 cup butter
1 1/4 tsp baking powder
3/4 coconut sugar (TJ’s called for 1 1/2 cups of sugar!)
3 cups rolled oats
6 oz dark semi-sweet cocolate chips
1/2 cup sunflower seeds or chopped walnuts (I used walnuts!)
1 tsp vanilla
1 cup peanut butter (yay for extra protein!)
Preheat oven to 350. In a large bowl, combine sugar and butter and beat until creamy. Add eggs, vanilla, and baking soda and mix well. Add peanut butter and mix. Stir in oats, chocolate chips, and nuts. Place a teaspoon full of dough on a lightly greased cookie sheet about two inches apart (I grease with coconut oil). Bake 10-14 minutes depending on your oven or until lightly brown around the edges. This recipe makes around 30 cookies! Four cookies later, these are absolutely DELICIOUS!