Oatmeal Cookies
Dietary guidelines around the globe suggest everyone limit consumption of sugar. That said, once in a while we just need something to satisfy our sweet tooth. This oatmeal cookies recipe provides a lower-sugar option than others and contains no inflammatory wheat product.
Ingredients (no. of servings: 48 cookies)
- 125g Grass Fed Butter
- 1/2 cup Brown Sugar
- 1 Egg
- 1 tsp Vanilla
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3 1/4 cups Oat Flour (take gluten free oats and grind in a food processor until fine)
- 3/4 cup Chocolate Chips
Directions
- Preheat the oven to 350ºF or 180ºC.
- Mix together the butter and sugars. The mixture will be slightly crumbly. Add the egg and vanilla and beat until smooth.
- Mix together the soda, salt, and flour and add to the wet ingredients. Mix until well incorporated. Dough will be slightly sticky. Add the chocolate chips.
- At this point, rolling the dough into logs and freezing them for a few hours to overnight will help keep the cookies from spreading uncontrollably while baking.
- When ready, slice the log into 1/2 inch rounds and bake on ungreased baking sheets for about 10 minutes or until the edges are just becoming golden.
Note: Allow the cookies to cool slightly before attempting to dislodge them from the baking sheet. Since they contain no gluten, you will find too soft to handle when hot. A few minutes later, they will have the perfect crunchy exterior and chewy centre!
Special thanks to Mrs. Marilyn Santiago-Kerr for the above recipe.