Oatmeal chocolate chip cookie recipe from last year. It's very similar! I've reworked this recipe so many times that I forgot all about the original. It's a great recipe that's made with just a few economical ingredients that I always keep on hand. I reduced the sugar and fat from the original and now this recipe is simply perfect! So here's my Skinny version of a classic and scrumptious cookie that will thrill your family.
- 2 1/4 cups Bob's Redmill gluten free rolled oats
- 1 teaspoon gluten free baking powder
- 1 teaspoon McCormick's ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup non-hydrogenated gluten free butter substitute like Smart Balance or Earth Balance
- 1/2 cup Pyure Stevia Baking Blend
- 1/3 cup coconut palm sugar (or brown sugar)
- 1 tablespoon molasses
- 1/2 teaspoon xanthan gum-opt (or try 1 teaspoon of flax meal)
- 2 large eggs
- 2 teaspoons pure vanilla
- 1/2 cup raisins
- 1 cup walnuts, chopped
- 1 cup Hershey's sugar free chocolate chips-opt
Preheat your oven to 350 degrees. Grease or spray your cookie sheet
1. Spread the oats and nuts out in a single layer on a large baking sheet until lightly toasted, about 10 minutes. Remove from the oven an cool for 5 minutes
In a blender or food processor grind 1 3/4 cups of the oats into flour, leaving 1/2 cup whole to add in later
Add the baking powder, cinnamon, xanthan gum and salt to the flour and pulse to combine.
2. In the large bowl of a stand mixer with the paddle attachment, combine the butter substitute and sugars until light and creamy. Scrape down the sides and mix again
3. On low speed add the eggs, vanilla and molasses until well blended. Slowly add the flour mixture until incorporated and then add the whole oats, nuts, raisins and chocolate chips.
4. Spoon heaping teaspoons onto the greased cookie sheet. Bake for apx 13 minutes or until just firm to the touch and light brown. Enjoy!