Healthy Cookies Recipe – Good For You
I seem to have a food theme going here on my blog lately. I think I am a bit obsessed with feeding my family well. I know that it affects their bodies and minds in ways that we don’t always think about. I would love to rule out all sugar and certainly white flour from all of their diets but I also know that I live in the real world where they have other food choices outside of what we have at home. I talk about food with my children (and husband) often because I want them to know why we eat the way we do in our home.
My hope is that knowing why will help them to make good choices when they are not at home and once they have left our home as adults. That being said, I also want to maintain balance and have treats and fun with food. Cookies, when the kids come home from school, is just a fun way to connect with them after almost a full day of being away. They actually sit down and are willing to converse over a plate of freshly baked cookies. Because I would like the cookies my kids eat to be somewhat healthy cookies, I went on a hunt for a good oatmeal cookie. Since one of my daughters and I cannot eat wheat I am always looking for good recipes that everyone will like. Sometimes I will make 2 separate batches, one wheat-filled (as I call it) and one wheat-free but it is so much extra work. So I was happy to find some good recipes using only oatmeal which is a whole grain with a good amount of soluble fiber in it. I took the recipes I found and messed with them to come up with something that worked for us and our tastes. My kids absolutely devoured these and there a few ways you can change them up so that they suit your taste. Here’s the recipe:
Please note that if you need them to be wheat/gluten-free you should use certified gluten-free oats.
Note: For the oat flour in the in the recipe use regular rolled oats or oat groats and grind them in a blender or food processor until it is a flour consistency. It is easy to do!
Yummy (wheat-free) Oatmeal Cookies
1 cup butter
1 1/4 cups of light brown sugar (or sucanat)
3/4 cups pure cane sugar
3 teaspoons vanilla
3 cups oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
For oatmeal raisin cookies: add 3 teaspoons cinnamon and 1 cup raisins
For chocolate chip cookies: add 1 cup chocolate chips
Or my favorite: 1 cup of Sunspire Peanut Butter Chips
Preheat oven to 350 degrees. Mix the butter and sugars in a large mixer bowl until creamy. Add the eggs and vanilla and mix again until well combined. In a separate bowl, combine the oat flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until well combined. Slowly mix in the 3 cups of rolled oats and any additional add-ins you desire. Use a cookie scoop or two tablespoons to drop onto an ungreased cookie sheet 2 inches apart. Bake 10-12 minutes or just until edges are lightly browned. If you leave them in longer they will become more crispy and not chewy. Let them cool for a minute or two in the pan and then move them to wire racks to cool completely. Makes about 5 dozen.
Enjoy! They won’t last long!