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Gluten-Free Oatmeal Cookies
Gluten-Free Oatmeal Cookies
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Wholesome oatmeal cookies sweetened with maple syrup, loaded with dark chocolate chips for antioxidants. Optionally add brewer's yeast for lactation support. Enjoy guilt-free, store at room temp or freeze.
Ingredients:
  • 2 cups gluten-free oats
  • 0.5 cup oat flour
  • 3 tablespoons gluten-free brewer's yeast
  • 2 tablespoons ground flaxseed meal
  • 2 tablespoons psyllium husk powder
  • 2 teaspoons ground cinnamon
  • 1 cup coconut oil
  • 0.25 cup maple syrup
  • 2 tablespoons unsulfured molasses
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1.5 cups dark chocolate chips
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare a cookie sheet by lining it with parchment paper.
  • Combine oats, oat flour, brewers' yeast, flaxseed meal, psyllium husk powder, and cinnamon in a bowl and whisk until well blended.
  • In a stand mixer with the paddle attachment, blend coconut oil, maple syrup, and molasses until light and combined. Mix in eggs, vanilla, and salt until well incorporated, scraping down the sides of the bowl occasionally.
  • Gradually incorporate the dry ingredients on low speed until mixed. Gently fold in the chocolate chips until evenly distributed throughout the dough.
  • Using a cookie scoop, portion out uniform dough balls onto the baking sheet, ensuring they are 2 inches apart. Flatten each ball with your palm for a thinner cookie.
  • Bake in the oven until cookies are lightly golden around the edges, for 8 to 10 minutes.
  • Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

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