There are countless recipes for oatmeal cookies and some have more ingredients than others, however, the bottom line is that nutritional value that these delicious cookies provide is essential to your diet.
If you are pregnant oats are ideal for when you are craving as satisfying treat as they are one of the most nutritious cereals in the world. In addition, oatmeal is an excellent source of minerals like manganese, selenium, magnesium, phosphorus, zinc and vitamins like B1, and vitamin E (antioxidant).
Oats provide a generous amount of protein and fibre. Studies have shown that its soluble fibre reduces cholesterol and strengthens the immune system reaction against bacterial infections. It also stabilizes the levels of blood sugar. The high glucose level in oats provides a huge amount of energy and it is recommended for those with lung, intestines and liver problems.
In this recipe we have also included brown rice flour, a great quality flour which does not contain gluten and contains the twelve essential amino acids, vitamins A, B1, B2, B6 and E and minerals. Rice is the most balanced nutrient cereal.
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup brown rice flour
- 2 cup rolled oat not instant
- 1 teaspoon baking powder* gluten free
- 2 eggs room temperature
- 1/2 cup coconut sugar**
- 3 tablespoon coconut oil melted and cooled
- 1 teaspoon vanilla extract
- 2 1/2 bananas mashed
- 1 cup dark chocolate chips
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Preheat oven to 180°C.
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In a bowl, stir the dry ingredients well (almond flour, coconut flour, oats, baking powder). In a smaller bowl, whisk together the sugar and eggs together until they are a pale and clear colour. Then stir in the vanilla and coconut oil.
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Dig out a well in the middle of the dry ingredients, pour in the egg mixture, and mix with a rubber spatula, mixing the dough until is quite firm.
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Stir the mashed banana into the dough. Add the dark chocolate chips to your dough and mix.
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Drop tablespoons of the dough onto a nonstick silicone baking mat or a piece of parchment paper. Press the dough balls into flat rounds a little less than a half-inch thick.
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Bake for 15 minutes, until golden brown around the edges***.
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Let cool slightly.
* You can make your own gluten free baking powder: 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 teaspoon corn starch (optional).
**You can use your favourite sugar, but you should adjust the quantity depending on how sweet it is.
***Cooking time depends on your oven.
The richness of coconut flour or almond flour boosts this recipe by providing a balance of nutrients and flavours to your cookies.