These cookies are a great way to start off your New Year's resolution of more healthy eating!!! These gluten free chocolate oatmeal delights have a secret ingredient that keeps them moist and fudgy without having to use added oil or butter. If you guessed sweet potatoes, you are right! Sweet potatoes are also chock full of vitamin A, potassium, and fiber. I use quick cooking oats in this recipe so that the oats are less prominent and get cooked into the cookie a little more than regular oats. To keep the glycemic index down, I use half Lakanto maple syrup and half regular maple syrup as well as Lily's sugar-free chocolate chips. Store these tea-time treats in the fridge to make them even fudgier. Enjoy!
Makes 20-25 cookies
Ingredients
Dry
1 1/2 cups gluten-free quick oats (not regular rolled oats)
1/2 cup cocoa powder
1/2 cup oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Wet
1 flax egg (1 tbsp ground flax + 3 tbsp water)
1 cup canned sweet potato
1/4 cup plant milk or coffee (coffee is preferred to enhance chocolate flavor)
1/4 cup maple syrup
1/4 cup Lakanto maple syrup
1 tsp vanilla extract
Other
1/3-1/2 cup Lily's chocolate chips
Instructions:
Preheat oven to 350 degrees.
Make flax egg by combining ground flax and water. Set aside for at least 5 minutes to gel.
Mix together dry ingredients in a small bowl.
Place wet ingredients (except for flax egg and vanilla) in a food processor and blend. Add flax egg and vanilla and blend again until combined.
Add dry ingredients to the wet mixture and pulse to mix. Stir in chocolate chips.
Using a small cookie scooper, place dough on parchment lined cookie sheets. Press each cookie down slightly with fingers (wet them to avoid sticking to dough).
Bake for 15 minutes and let cool on a cookie rack.
Drizzle with melted chocolate if desired. Store in fridge.
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