Traditional Oatmeal Cookies with a Twist.
One of my favourite childhood memories is based on the smell of oatmeal cookies baking at my grandmother’s house, her lovely blue cookie tin, the deliciousness of the cookies, my gramma’s house and of course my gramma.
I have taken the gluten free cookie recipe from my dear friend Dianne Young and adapted it to capture the taste and texture of my grandmother’s cookies and added an element of protein to help balance the sugar.
I usually don’t use sugar in my baking however sugar seems to be called for at Christmastime—in small doses of course! I recommend using all gluten free organic ingredients.
Preheat oven to 350 degrees
2 cups almond flour
1 teaspoon baking soda
1 ½ teaspoons Celtic Seasalt
1 cup brown sugar
1 cup cane sugar
2 cups rolled oats
2 cups dark chocolate chips
1 ½ cups unsweetened shredded coconut
1 cup butter
1 egg
1 ½ teaspoons vanilla
Dribble of milk
Melt and cool butter.
Beat sugar into butter, add egg and milk and beat until creamy.
Mix dry ingredients together and beat into butter mixture.
Roll 1 teaspoon of batter into ball and place on cookie sheet.
Bake for 10- 15 minutes until lightly browned.
These can be enjoyed all year long! I will share another recipe with you in the new year which uses a bit of honey as a sweetener and is a yummy nutritious breakfast treat.
Love to you and Happy Holidays!
