I wanted to share my adaptation of an oatmeal cookie recipe from epicurious: https://www.epicurious.com/recipes/food/views/oatmeal-cookies-102276. I am exploring healthier ways to eat so this is great for anyone avoiding gluten and trying to transition to a non-sugar or organic sugar diet.
Ingredients:
1 3/4 cups old-fashioned rolled oats. I use Bob's Red Mill Rolled Oats
3/4 cup gluten free flour. I personally like Bob's Red Mill Paleo Baking Flour: https://www.bobsredmill.com/paleo-baking-flour.html
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened. I recommend Kerry Gold
1/3 cup packed organic maple syrup
1 large egg (organic)
1/2 teaspoon vanilla
1/3 cup sugar and soy free dark chocolate chopped (optional) Trader Joe's has great options.
Preheat Oven 375°F. I find that greasing the sheets can be optional depending on the sheets.
The trick for this recipe is to let the butter soften as much as possible. In one bowl mix the butter, maple syrup and vanilla. The consistency will look a little weird but do not fret (it will never be the same as mixing butter with granulated sugar).
On a separate bowl mix together all the dry ingredients oats, flour, cinnamon, baking soda, salt (not chocolate).
Add the dry mix slowly to the butter and maple mix. If you want to add the chocolate chips, do it at the end. The mix should not be too dry or too wet, you can add more flour or oats if the mix feels too runny.
Place one spoonful of the mix per cookie on two baking sheets.
Cook for about 20 mins, until edges are brown and the sweet aroma overpowers your home. they are so good I couldn't wait to eat one!
Enjoy! and share with a friend and a cup of hot chocolate (I recommend almond milk, with Hershey’s 100% cocoa and some organic sugar such as maple syrup)!!