Gluten-Free Oatmeal Cookies
Are you craving sweets?
If you are like me and don't want to go for something full of processed ingredients and sugars but also don't feel like spending all day baking something from scratch, this recipe is for you! These cookies are ridiculously easy to make but are sooo tasty!!
I used coconut sugar + banana for sweetness, minimal whole ingredients, no gluten, starches, or questionable ingredients.
These cookies are chewy on the inside but crispy on the outside and work well with any other add-ons of your choice (cranberries, chocolate chips, cinnamon, etc.)
2 cups quick cooking oats (or oat flour)
100 grams coconut sugar
1 ripe banana
100 grams grass-fed butter (1/2 cup)
1/4 cup melted coconut oil
1/2 cups raisins
walnuts + almonds (chunks)
essential oil of ginger (or freshly ground ginger root)
pinch of salt
1 teaspoon vanilla extract
Take butter out from the fridge at least 1 hour before making your batter, let it soften.
Mash banana with the fork to create a smooth, soft texture. Whisk egg well until frothy.
Place oats into food processor or blender, process until they are ground into powder-like consistency. I prefer making my own oat four but you could totally use ready one.
Once butter is at room temperature, add coconut sugar into it and mix well. Add in mashed banana, whisked egg, salt, vanilla, coconut oil and 3 drops of ginger essential oil. Mix in oat flour, raisins, nuts and stir until well combined.
If the mixture is still a bit dry, just add in a bit more melted coconut oil.
Set the mixture aside, cover with a kitchen towel, and leave it on the counter for 30 minutes.
Preheat oven to 375 F.
Place a sheet of parchment paper on your baking tray. Drop dough by full tablespoons on bottom of ungreased parchment sheet.
Bake 20-25 minutes until golden brown. Let cookies cool on a metal rack before serving.
Enjoy and share with those who are looking for healthier alternatives to sweets!