cookies

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GF Oatmeal Raisin or Oatmeal Chocolate Chip Cookies

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Prep Time: 20 mins | Total Time: 30 mins | Makes: 20-24 cookies (depends on size)

Cookies, cookies, everywhere! I love this cookie recipe - it’s healthy, tasty and fun to make with kids or friends. They can store for about 10 days - 2 weeks in an airtight container so you can eat every hour or as a necessary post meal treat. I’ve made these a dozen times as oatmeal raisin cookies and excited to try the chocolate chip version. Anyone else craving chocolate right now?!

WHAT YOU’LL NEED:

Dry Ingredients:

  • 1 cup gluten free rolled oats (plus 1/2 cup to add in)

  • 1 cup gluten free oat flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 3/4 cup raisins OR chocolate chips (or both if you want to get fancy - add these in later)

Wet Ingredients:

  • 1/4 cup + 2 tablespoons melted coconut oil

  • 1/4 cup coconut sugar

  • 1/4 cup pure maple syrup

  • 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, whisked together, set for 15 minutes)

  • 1 teaspoon pure vanilla extract

HOW TO MAKE:

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.

  2. In a medium bowl, whisk together all the dry ingredients: 1 cup oats, oat flour, baking powder, baking soda, cinnamon and salt EXCEPT the raisins or chocolate chips. Those will be added later.

  3. In a different medium bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs, and vanilla. Whisk until thoroughly combined and resembles caramel.

  4. Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined.

  5. Fold in raisins or chocolate chips and oats. The dough will be sticky.

  6. Scoop about a 1/4 cup of the mixture and drop cookie dough balls onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking.

  7. Bake for 10-12 minutes.  Using a flat spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy!

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Healthy Samoas

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Prep Time: 15 mins | Total Time: 30 mins | Makes: 11 cookies

It’s Girl Scout cookie season! If you haven’t seen the purple, green, and yellow boxes all around town, you better find them soon before they sell out. Local Hint: check out the base of Highlands…they even accept Venmo! But if you’re like me and want to enjoy the best Girl Scout cookie (obvi the Samoas) all year round, you have to make this recipe. I found this healthy, homemade Samoa recipe on the food blog Eating Bird Food. Only 4 ingredients AND in a side-by-side taste test, some preferred these to the packaged cookies…just saying :)

WHAT YOU’LL NEED:

  • 1 cup pitted medjool dates, about 10 dates

  • 1 cup unsweetened shredded coconut

  • 1/3 cup dark chocolate (for a low sugar option, try Lily’s chocolate chips)

  • 1/2 tsp coconut oil

HOW TO MAKE:

  1. Preheat oven to 400°F.

  2. Toast the coconut: Spread the shredded coconut onto a baking sheet. Place in oven for 3-5 minutes, until coconut is a light golden brown color. Make sure to keep an eye on the coconut, as it burns really easily. Alternately, you can toast the coconut in a pan on the stove top.

  3. In a food processor, add dates and toasted coconut. Pulse until mixture is combined and starts to form a ball of dough.

  4. Take 1 Tablespoon of dough, roll into a ball and then shape into a round cookie. Using a straw or chopstick punch a hole in the middle of the dough. Move the straw or chopstick around a bit to make the hole wider, if needed. At this point you’ll likely need to reshape the cookie a bit.

  5. Place all cookies on a sheet lined with parchment and transfer to the freezer for 5 mins. to harden up a bit.

  6. While cookies are in the freezer, add chocolate and coconut oil to a shallow microwave-safe bowl and melt in 20-30 second increments until the chocolate is melted enough to drizzle.

  7. Grab cookies from the freezer and dip each one in the chocolate to coat the bottom. Place cookies on the parchment and use remaining chocolate to drizzle over top the cookies.

  8. Transfer cookies back into the freezer for 10-15 minutes to let the chocolate harden. Once they’ve hardened you’ll be able to easily remove the cookies from the parchment paper.

  9. For enjoying later, store in a sealed container in the fridge for up to one week.