Made from healthy whole grains, these oatmeal-based cookies are nutritious, as well as delicious.
Chewy Oatmeal Cookies with Cranberries and Pecans
I'm trying to eat more fiber from whole grains because I now know that it nourishes the bacteria in my gut. These luscious cookies, made from whole grain oatmeal with just a hint of honey really do the trick. And they are really yummy, too. Once you've had one, it's hard to resist another.
- 1 cup (250 mL) sorghum flour (see Notes)
- 1/3 cup(75 ml) coconut flour
- 2 tbsp (30 mL) cornstarch
- 1 tsp (5 mL) baking powder, gluten-free if required
- 1/2 tsp (2 mL) salt
- 1 cup (250 ml) butter, softened
- 1 cup (250 mL) packed Demerara or other raw cane sugar
- 2 eggs
- 1 tsp (5 mL) vanilla extract
- 1/2 cup (125 mL) liquid honey
- 2 cups (500 mL) gluten-free old-fashioned (large flake) rolled oats
- 1 cup (250 mL) sweetened flaked coconut
- 1/2 cup (125 mL) dried cranberries
- 1/2 cup(125 mL) chopped pecans
- 1. In a bowl, combine sorghum and coconut flours, cornstarch, baking powder, xanathan gum and salt.
- 2. In a separate bowl, beat butter and sugar until light and crams. Add eggs, vanilla and honey, beating and scraping down the sides of the bowl until blended. Gradually add flour mixture, beating until smooth. Stir in oats, coconut, cranberries and pecans.
- 3. Drop dough by tablespoonfuls (15 mL), about 2 inches (5 cm) apart, on prepared baking sheet. Bake in preheated oven until tops begin to brown, about 12 minutes. Let cool for 5 minutes on sheets, then transfer to a wire rack and let cool completely.
- I like the combination of sorghum and coconut flour in this recipe but if you prefer, you can substitute your favourite blend of whole-grain gluten-free flour.
- These cookies a a bit soft when they come out of the oven, but they firm up while cooling. Make sure they are just golden while baking --- the continue to cook on the sheet after removal from the oven.
Judith Finlayson http://judithfinlayson.com/