Wednesday, November 19, 2014

Chewy Oatmeal Breakfast Cookies

Category: Baked Goods
Difficulty Rating: Easy
Healthy-- for a cookie...full of protein and fiber!

These are a great alternative to those expensive breakfast bars you find at the store. Yes they have a LOT of sugar. But at least it's the kind of low-glycemic level sugar that is slowly absorbed by the body. And since there are a lot of nuts in this along with eggs--they balance the sugar out. So no one eating the cookies will experience a huge sugar high and low! Especially if they are eaten with milk...

Note: These cookies are utterly addictive. They are very chewy--and they keep well. East some and freeze some.


2 C Palm sugar
2 eggs
1/2 C butter and 1/2 C solid coconut oil
1 t salt
1 t baking soda
1 t real vanilla
1/2 C almond meal
1 C good GF flour (Pamela's or King Arthur's)
3 C oatmeal (preferably gluten-free but Quaker is fine)
Any two additions : 1 C raisins or cran-raisins and/or 1 C chopped almonds or walnuts and/or 1/2 C sugar-free coconut

Note: Do not chop the almonds in a food processor--it pulverizes them! Use a mallet and a paper bag if you have to.


Preheat oven to 350 degrees. Beat sugar eggs solid coconut oil butter together at high speed. When well blended beat in 1 t salt and 1 baking soda with a slow mixer then add: 1 t vanilla. Then slowly add flour and oats. Mix in any additions and scoop onto a cookie sheeet with an 1 3/4-inch ice-cream scoop or with a tablespoon. Make blobs the size of golf balls. Bake for 10-14 minutes until light brown. Cool and devour with a glass of  ice -cold milk --for breakfast or anytime.

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