Wholesome Oatmeal Cookies (GF + DF)

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These cookies are your classic oatmeal cookie, healthified!

By swapping out refined flour for nutrient rich sorghum, and proccesed sugars for natural maple syrup, you're left with a healthy oatmeal cookie recipe that's gluten, dairy, and refined-sugar free.  These wholesome oatmeal cookies remind me of those soft and chewy ones you ate as a child - only, they're much lower in sugar and higher in fibre and nutrients!  The recipe is simple, easily customizable, and contains only whole-foods pantry staples, making them ideal for whipping up as an easy snack or healthy treat.

These 'Wholesome Oatmeal Cookies' were adapted from Amy's Healthy Baking's Soft and Chewy Oatmeal Raisin Cookies

Wholesome Oatmeal Cookies

Time:  25 Min.

Yields:  12-15 cookies

INGREDIENTS:

  • 1 cup gluten-free rolled oats

  • 3/4 cup sorghum flour

  • 1/2 tbsp cinnamon

  • 1 tsp baking powder

  • 1/4 tsp sea salt

  • 1/2 cup pure maple syrup

  • 2 tbsp avocado oil (or other liquid oil of choice)

  • 1 egg

  • 1 tsp vanilla extract

  • Optional - 1/3 cup raisins, dried berries, or dairy-free chocolate chips

DIRECTIONS:

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

  2. Combine sorghum flour and rolled oats in a medium sized bowl.

  3. Add the cinnamon, baking powder, and sea salt, and whisk together until smooth.

  4. Stir in the remaining ingredients until a sticky batter has formed. Spoon the batter onto your parchment paper to form the cookies. I like to use a measuring cup as my scooper.

  5. Bake the cookies for 10-12 minutes, until the bottoms are golden brown and the centre is cooked. Allow them to cool completely before removing from the tray. Store on the counter for 2-3 days, or in the fridge for up to 1 week.