Gluten-Free Oat Cookies
I felt for biscuits this week but I didn’t want a store-bought packet of anything. I wanted something healthy and I wanted it to have oats and zero refined sugar and flour.
After a very long work weekend, I felt flat and spent my entire Monday lolling around, reading, sleeping, and eating. Just before tea time, I had a very strong craving for chocolate so I decided to use what I had to create a unique treat for myself.
The beauty of baking freehand is using ingredients that suit satisfies your cravings. I wanted chocolate and I wanted raisins in my biscuit. It’s overkill. I know. But I love it.
Now this cookie may not appeal to you if you don’t enjoy soft biscuits. But you do have an option to make them harder by leaving them in the oven for a little bit longer and grinding down your oats.
Feel free to also add nuts and whatever else you may like to the batter. It does depend on what you like.
Did you know: Whey protein powder can be used as a substitute when baking. You can also grind your oats to make oat flour. This combination will make the perfect biscuit. Use any recipe.
Ingredients
1/4 cup cassava flour
1/4 cup whey protein powder
2 cups oats (I used Jungle Oats)
1 tsp cinnamon
1/2 tsp salt
2 beaten eggs
1 tsp baking soda mixed in 2 bananas
6 blocks of Lindt or good quality dark chocolate
1/4 cup raisins or nuts
1/2 cup peanut butter
1/2 cup maple syrup or honey (add more if you like)
Method
Heat oven to 180 degrees
Line a baking sheet with baking parchment
In a large bowl, mix dry ingredients, including your chocolate, raisins, or nuts.
Beat eggs into your banana mixture.
Add peanut butter and honey and beat for 1 minute.
Add the wet ingredients to your dry ingredients.
Use a teaspoon to scoop the mixture and create balls. Press them down on the parchment paper.
Bake for 15-20 minutes. To harden, bake for an extra 30 minutes at 70 degrees.
