recipes

Healthy Oatmeal Cookies

 

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I love a biscuit and a cup of tea. Ok, that’s a lie – I way prefer chocolate and dark roasted coffee – but because I don’t like the idea of never sleeping again, I can’t have  that every night. Tea and biscuits it is.

I’m always on the hunt for a good biscuit recipe, sugar and wheat free, of course. Although I must indulge a small tangent here – ever since I fell pregnant, I’ve been able to eat whatever I like! Goodbye gluten and dairy intolerance and hello chicken mayo sandwiches and chocolate milkshakes. I feel like I’ve been given a new lease on life. A life filled with glorious carbonaras and frothy cappucinos. I hope it lasts beyond pregnancy. In the meantime, I’m trying hard not to make up for the last 4 gluten free years in 9 months.

Anyway, healthy biscuits. Focus (mmm, cheese muffins).

These oatmeal cookies are great to make when you have oats in the house and not much else, which is exactly where I find myself this week while waiting for my healthy food order to arrive. You can make them like I did with dried fruit, or you can make the pregnant chick’s version with chocolate chips. The only reason I didn’t is because I didn’t have any.

Healthy Oatmeal Cookies

Ingredients:

  • 1/2 buckwheat flour (can use wholewheat flour if you don’t mind gluten)
  • 1/2 cup rolled oats
  • 1/4 cup macadamia nut flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • Pinch of salt
  • 2 tsp vanilla extract
  • 1 large egg
  • 4 tablespoons coconut sugar
  • 1/2 cup coconut oil
  • 1/2 cup dried peaches / other dried fruit / dark chocolate chips

Instructions:

  1. In a medium-sized bowl, stir together the flours, oats, baking soda, cinnamon, and salt.
  2. In another bowl, blend the vanilla extract, egg and coconut sugar. Melt the coconut oil and adding to liquid. Stir until well combined (I used a magic stick).
  3. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the dried fruit or chocolate chips.
  4. Cover the dough with clingwrap and chill in the fridge for 30 minutes to an hour or until the dough has hardened enough to scoop out cookie balls.If you don’t chill your dough these cookies will be very flat, as the melted coconut oil needs time in the fridge to firm up again.
  5. Scoop out tablespoons of dough and roll into balls. Press onto a greased baking tray and flatten slightly with a fork.
  6. Bake for 7-9 minutes or until very lightly browned around the edges. They should be a little doughy in the center as they’ll get harder as they cool.
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