Cookies that go perfectly with the weekend!!
Cookies that are low-sugar AND fun to bake!
Try these gluten-free Flourless Oatmeal Chocolate Chip Cookies! What is not to love about these cookies? I love the small Enjoy Life chocolate chips! They are delightful to eat fresh out of the oven or at a later date.
I have modified this recipe slightly over the years. Back in 2004, my daughters were allergy tested and they were diagnosed with a milk, tree nut, and wheat allergy. It was difficult to find special treats to make for them. During that time of trying to find a suitable recipe, my mother-in-law handed down this recipe to me. She found it while cleaning her mother’s house; one word caught her attention, “flour-less”.
The original recipe had called for cane sugar, but over the years I have really tried to reduce the amount of sugars we consume. I have had success with coconut sugar and maple syrup. They make a pleasant and tasty combination, and are lower glycemic sugars.
If your palette is accustomed to traditional cookies and sweets you might need to be patient with yourself. The combination of the ingredients in this recipe are EXCELLENT.
I chose organic ingredients whenever possible for optimal taste, nutrition & cleaner for our bodies.
Where do I find the ingredients?
You can find the ingredients for a great price here. I purchase Bob’s Red Mill gluten-free old fashioned oats, Frontier Co-op organic vanilla extract, Wholesome coconut sugar, Let’s Do Organic unsweetened shredded coconut, and Enjoy Life chocolate chips through Vitacost.
Flourless Oatmeal Chocolate Chip Cookies
- 1/2 c. organic butter, softened
- 1 c. organic smooth peanut butter
- 1/2 c. organic coconut sugar
- 1/2 c. maple syrup
- 2 organic eggs, large
- 1 tsp. pure vanilla extract
- 3 c. organic gluten-free old fashioned oats
- 1/2 c. organic shredded coconut
- 1 c. Enjoy Life chocolate chips
Begin by preheating your oven to 350°. In a large mixing bow add the softened butter, peanut butter, coconut sugar and maple syrup. Using a hand mixer, beat until the mixture is creamy. Next add the 2 eggs and beat until creamy. Add the oats one cup at a time, stirring after each cup is added. Stir in the shredded coconut. Lastly, add the chocolate chips.
Line a baking sheet with unbleached parchment paper. Scoop 1 T. of cookie dough onto the parchment paper. Allow a little space between cookies. These cookies will not spread very much., Before placing them in the oven, flatten each cookie down slightly.
Bake in the preheated oven for 9-10 minutes. They will get slightly brown along the edges. Remove from the oven and allow to cool for 1-2 minutes before moving them to a cooling rack.
Makes 3.5 dozen cookies
Finally, once the cookies have cooled, you can serve them right away or store them in an airtight container. Since we only eat cookies on the weekend, we like to freeze our cookies. I place wax paper between each layer of cookie, in an airtight container. They are best eaten within a month.
Enjoy with a hot cup of your favorite tea!! My teenagers like to enjoy them with hot cocoa. Yum!!!
(We found the BEST hot chocolate at www.eatingevolved.com)
Live Well! I enjoy hearing from you.