Healthy Oatmeal cookies of my dreams

Oatmeal cookies have always been my favorite travel cookies since I started doing recipe development for Starbucks Mexico in 2001.

We made multiple recipes for that project and they were delicious but so sugar loaded that it was unreal. I have since tweaked and adapted countless recipes and now that I am 95% gluten free (except for specific recipe testing) I wanted a killer oatmeal cookie recipe that was balanced, chewy, not too sweet, not oily, not sugar coated and not dry or cardboard tasting. My goal is to give you Master Recipes that will be your go to recipes you can build upon and do your own variation. If I had a bakery this would be my cookie of choice. I have not made this cookie vegan or dairy free yet: so before you guys ask me that question: please try my vegan oatmeal cookies (those are not gluten free) or try swapping the butter for vegan butter and egg for a flax egg. The Date Lady gave me the most amazing dates that taste like caramel and this inspired me to create a turtle version using her dates, pecans, chocolate and Maldon Salt. 

4.5 from 6 reviews
Oatmeal cookies of my dreams
 
Prep time
Cook time
Total time
 
GLUTEN FREE LOW SUGAR OATMEAL COOKIES Author: Vanessa Musi Serves: 16 cookies (made with a medium scoop size #24)
Author:
Serves: 16 medium
Ingredients
  • ½ teaspoon (2 gr) fine sea salt
  • 1 teaspoon Ceylon cinnamon (4 gr) (optional)
  • ⅛ teaspoon nutmeg or tonka bean (0.5 gr) (optional)
  • 1 teaspoon baking soda (at high altitude use ½ teaspoon)
  • 1 cup butter, unsalted (225 gr) (I love grass fed butter) at room temperature
  • 1 ¼ cups coconut sugar
  • 1 egg
  • 1 teaspoon (5 gr) vanilla
  • 3 cups gluten free oats
  • 1 cup gluten free flour such as Bobs Red Mill GF All Purpose Flour (blue label only)
  • ½ cup The Date Lady chopped dates
  • ½ cup 70 % chocolate chopped
  • ⅓ cup chopped pecans
  • Maldon salt to sprinkle on top
  • Variations: substitute dried cherries, yellow raisins, dried apricots chopped for the dates
Method
  1. Pre heat oven to 340 F or 170 C. Line 2 baking trays with Silpats.
  2. In a medium bowl: sift flour + baking soda, salt and spices.
  3. In a mixer with a paddle attachment: beat butter + coconut sugar until combined well (the goal is just to blend: not aerate as the cookies will spread if you do so).
  4. Add vanilla and egg and mix well. Add oats and combine. Add sifted flour mix and stir well. Add dates, chocolate, pecans, or desired add ins and mix well. Shape cookies with a scoop (I use a size #24) and place onto prepared cookie sheets: I place 4 lengthwise X 3 crosswise and flatten them out lightly. Sprinkle with Maldon Salt. Bake until golden for about 8-10 mins. They should be soft and chewy in the middle. Note: as they cool on the tray they will continue to bake, so make sure you don’t over bake them!
  5. Variations: I made these cookies with: pecans, chocolate and dates from The Date Lady and loved this “turtle” combination. I also made these with dried mangos with chile from Mexico and they were awesome!
  6. I also made a mix of yellow raisins, dates, dried apricots and added “unpumpkin” pie spice from The Raw Spice Bar to the cookies and they were amazing. I added 1 teaspoon instead of the cinnamon and nutmeg.
  7. Enjoy!!
  8. Please share the love on your social media and rate the recipe when you make it.
Notes
Gluten Free flour blend: mix then measure what the recipe requires
¾ cup brown rice flour must be superfine (I use Bobs Red Mill)
¼ cup potato starch
⅛ cup white rice flour must be superfine (I use Bobs Red Mill)
⅛ cup tapioca starch
 

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HEALTHY BLUEBERRY STREUSEL MUFFINS

Happy New Year friends!

This is one of my new favorite go to Muffin recipes of 2016 : so simple, so easy, adaptable and balanced.

I was lucky to find a new sweetener I really like.

You know the saying: when the student is ready, the teacher appears, well this was similar in the sense that after 23 years I was so ready to find a sweetener that fulfilled all my needs: and quite honestly I had used them all and they all had their imperfections. I wanted something naturally sweet, with benefits, easy to use, easy to love: no after taste, no weird ingredients, no adapting recipes, no bitterness. Something better than sugar both for health and in baking: same texture, taste and overall chemistry.

So these killer Muffins are made with Stir Sweetener a coconut sugar blend which I love because it has 37% fewer calories than sugar, has a gram of prebiotic fiber per serving, is a 1:1 replacement for sugar, is suitable for diabetics and tastes so much better than any sweetener I have used in 23 years.

 

BLUEBERRY STREUSEL MUFFINS
 
Author:
Serves: 9
Ingredients
  • 1¾ cup Spelt flour: such as Bobs Red Mill
  • ¼ teaspoon fine sea salt
  • 1 tablespoon baking powder: such as Rumford (note: at high altitude use half)
  • zest of 1 lemon
  • 1 large egg, organic preferably
  • ¾ cup Stir Sweetener
  • ½ cup greek yogurt, unsweetened
  • ¼ cup coconut oil, melted
  • ⅓ cup almond milk
  • 1½ cup fresh or frozen blueberries, wild or conventional
FOR THE STREUSEL:
  • ¼ teaspoon Ceylon cinnamon
  • ¼ cup Spelt flour
  • ¼ cup Stir Sweetener
  • ¼ cup almond flour
  • ¼ cup melted butter
  • 1 generous pinch fine sea salt
  • Zest of ½ lemon
Method
  1. Preheat the oven to 375° F.
  2. In a medium bowl, whisk together the flour, salt, baking powder, and lemon zest (if using).
  3. In a separate large bowl, mix together the egg, vanilla, Stir Sweetener, yogurt, and oil.
  4. Add the dry ingredients and the milk (alternating) to the wet ingredients, mixing to combine with each addition.
  5. Fold in the blueberries with a gentle hand.
MAKE THE STREUSEL:
  1. Combine the cinnamon, salt, lemon zest, flours, salt and Stir Sweetener in a small bowl.
  2. Add the melted butter and mix to form clumps.
ASSEMBLE THE MUFFINS:
  1. Scoop the batter into muffin cups or a greased muffin pan until ¾ full. Top with the streusel.
  2. Bake for about 20 minutes (start checking at 12 minutes) and remove when muffins are golden brown and the berries are bubbling with juice.
  3. Let cool, then remove muffins from the pan and onto a cooling rack or perforated tray.
  4. These muffins keep max for 2 days in a plastic container such as a recycled pre-washed spinach container.

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I hate spam as much as you do! I’ll only be sharing my best recipes and special offers. You can unsubscribe from receiving my emails at any time.