Well my sweet friends…if you’re trying to keep your refined sugar intake down but still nibble something sweet, you may like this healthy version of Oatmeal Chocolate Chip Cookies. Turns out I’m really fond of palm sugar-carob chip cookies!
You can easily substitute regular sugar and semi-sweet chocolate chips to make this more a more ‘normal’ cookie 🙂
Oatmeal Carob Chip Cookie~Gluten Free Easily
Preheat the oven to 350ºF.
Whisk the dry ingredients in a bowl:
1 3/4 cup gluten free flour-I use C4C – (Cup 4 Cup Williams Sonoma)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
½ teaspoon Cinnamon
In a separate bowl, beat to cream:
3/4 cup Spectrum Organic Shortening
1 1/2 cups organic coconut palm sugar
***you can substitute 3/4 cup white sugar & 3/4 cup brown sugar for the Palm Sugar***
1 tablespoon vanilla
Add the whisked dry ingredients to the creamed palm sugar and beat to combine.
2 cups certified gluten-free rolled oats
1 cup gluten free granola-pick out any fruit (put granola in a baggie and using rolling pin roll over baggie until the granola is crumbled)
3 cups GF oats. Mix till distributed evenly. If you’d like more in the batter, feel free to add!
***you can substitute an extra cup of oats in place of the granola***
1 cup unsweetened carob chips- I use SunSpire Unsweetened
***You can substitute semi-sweet chocolate chips for the carob chips***
Spoon lg. balls of dough onto parchment lined baking sheets and press down to make a cookie shape. These babies don’t spread when cooking so press, press, press! (Dampen your hands to keep the dough from sticking to your hands!)
Bake for about 12-15 minutes –
Cool for 3-4 minutes; then move the cookies onto cooling racks.
(Makes 14-15 large cookies)
~Whatever you do this weekend enjoy every second my friends~