Gluten-free | Dairy-free | Nut free option | Sugar-free | Vegan Friendly
Makes 12-14 cookies
Why it’s delicious
I have been missing my cuppa tea and cookie time, so I decided to head to the kitchen to create a healthified version of our favourite oatmeal cookies.
Though not labelled 100% gluten free, oats have traces of gluten so not good for celiac. The gluten is negligible for the rest of us folks and doesn't make me feel bloated or heavy at all.
You can buy gluten free oats if you are at all concerned which are processed in a factory that does not handle any products containing gluten so there is no risk of trace cross contamination. More on oat facts… Oats are a good source of complex carbohydrates and fibre so will help to keep you feeling fuller longer with sustained energy release.
Helpful hints and tips
This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget's Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.
I also use my Sweet As Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.
My Gluten- Grain-free Flour Blend
- 220 g (7.7 oz) almond flour or nut or seed flour of your choice
- 100 g (3.5 oz) arrowroot
- 60 g (2 oz) tapioca flour
- 40 g (1.4 oz) coconut flour
Stir all the ingredients together and stir in an airtight container for up to 1 month.
- 100 g (3.5 oz) whole oats
- 50 g (1.7 oz) coconut flour
- 70 g (2.4 oz) gluten free flour or Bridget’s gluten + grain free flour blend
- 75 g (2.6 oz) Pure as Inulin Powder
- 50 g (1.7 oz) unsweetened desiccated coconut
- 100 ml (3.5 FL oz) coconut oil + extra if required, melted
- 3 tbsp Sweet As Fibre Syrup
- 1 tsp baking soda dissolved in 1 tbsp boiling water
- Preheat the oven to 170C (340F) and line a baking sheet with baking paper.
- Into a mixing bowl, stir together the oats, coconut flour, gluten free flour, inulin powder and shredded coconut.
- Into a jug whisk together the coconut oil and fibre syrup and add the baking soda dissolved in boiling water. Add liquid ingredients to dry ingredients and stir till all the oats are wet. If the mixture is a little crumble add a tablespoon of coconut oil at a time until the dough comes together better. You should be able to roll balls in your hand that don’t crumble and fall apart.
- Roll the mixture into 12-14 balls and place them on the baking sheet, leaving a bit of space in between them. You may have to bake them in batches depending on the size of the baking sheet.
- Flatten slightly and place in the oven and bake for 7 minutes. Take the tray from the oven and flatten slightly again and continue to bake for a further 3-6 minutes or until the cookies are golden.
- Remove the tray from the oven and allow the cookies to cool on the tray for 20 minutes before removing them from the tray to cool completely on a wire rack.
- Once completely cooled, store in an airtight container for 3-4 days or even better, store them in the fridge for up to 1 week. Storing them in the fridge will make them wonderfully chewy.
Yes, you can add an egg. However, it’s not necessary for the end result.
You’re welcome, Denise :)
Can you add an egg?