Soft medium sized gluten-free oatmeal and cacao cookies. Easy to make and healthy to eat.
25 servings
1 cookies
- Amount per serving
- Calories227
- % Daily Value *
- Total Fat .2g1%
- Saturated Fat 6g30%
- Trans Fat 0g
- Cholesterol 14mg5%
- Sodium 79mg4%
- Total Carbohydrate 18g7%
- Dietary Fiber 59g211%
- Total Sugars 10g
- Protein 3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Barred Woods Maple Sugar | 2 TBS Scoop | Red Mill 1 to 1 Gluten-free flour | Ground Ceylon Cinnamon
Whisk the gluten-free flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, mix the melted butter and Barred Woods maple sugar. Takes about 2-3 minutes to get to a smooth texture.
Add the eggs and vanilla to the butter and sugar mixture.
Use a spatula and mix in the flour-salt-soda-cinnamon mixture and the oatmeal.
Mix this well until all the flour is wet.
Fold in the chocolate chips.
With a large 2 Tbs scoop often used for coffee place dough balls onto the baking pan.
Preheat the oven to 375F and line the large baking sheets with parchment paper.
Space the cookies about 2 inches apart on the baking sheet.
Bake for 12 minutes or until the edges are just brown and the center is light-colored.
Let the cookies sit on the baking sheet for about a minute before putting them on a cooling rack or plate. Cookies will be soft, so use a thin spatula to quickly scoop them off the baking sheet.
Ingredients
Directions
Whisk the gluten-free flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, mix the melted butter and Barred Woods maple sugar. Takes about 2-3 minutes to get to a smooth texture.
Add the eggs and vanilla to the butter and sugar mixture.
Use a spatula and mix in the flour-salt-soda-cinnamon mixture and the oatmeal.
Mix this well until all the flour is wet.
Fold in the chocolate chips.
With a large 2 Tbs scoop often used for coffee place dough balls onto the baking pan.
Preheat the oven to 375F and line the large baking sheets with parchment paper.
Space the cookies about 2 inches apart on the baking sheet.
Bake for 12 minutes or until the edges are just brown and the center is light-colored.
Let the cookies sit on the baking sheet for about a minute before putting them on a cooling rack or plate. Cookies will be soft, so use a thin spatula to quickly scoop them off the baking sheet.
