It’s Jules fault.
Jules of Jules Gluten Free Fame, and a creator of a recipe that was mentioned in my webinar with the NFCA on the gluten free diet and athletic performance, created a Gluten Free Cookie Swap on Facebook. Ordinarily, I would not have participated because baking does take a modicum of measuring, and I’m the Not Really a Recipe girl.
But, Jules had to go and send me a direct message on Twitter. The gauntlet had been thrown.
Now, I’m not one to say people should worry too much about what they eat on one given day, for example a holiday such as Thanksgiving or any one of the Chrismahanakwanzakah days. 5 days out of 365 days are not going to make or break an overall solid eating plan. You can feel free to indulge and eat whatever your little heart desires on those few days that are holidays, and it won’t make a dent.
But, when the holidays blur together and all of a sudden one day has turned into one month…you may be looking for a way to get some actual nutrition from your sweets.
That is what this recipe is for. (It’s still a cookie, but it’s better for you than the average bear cookie, and although I can’t condone eating them daily, it would likely be better than the sugar and trans fat laden processed gluten free crap that some people call “breakfast.”) With this in mind, I began.
I took a pen and paper to actually write things down into the kitchen. Sacrilege.
I had been soaking some gluten free rolled oats in the kitchen. I tend to eat mostly grain free as well as gluten free, but lately I’ve been having some gluten free oats from time to time. In order to maximize the nutritional bang, I’ve been soaking them at least overnight, up to 24 hours if I remember. Why am I soaking them? Oats contain a substance called phytic acid. Soaking the oats MAY lower the phytic acid content of oats, allowing increased mineral absorption. The jury is still out on whether it really makes a difference, but it can’t hurt, might help, and truly I prefer the texture of soaked oats. Fluffier. Yummier. I soak mine with enough warm water to cover them and a shot of cultured coconut milk.
So I had my soaked oats. I’m a fan of coconut products, and so wanted to get some of those in there. A protein boost is always good. Chocolate is a main food group. I started thinking and jotting down ideas. And this, my friends, is an actual recipe. Don’t panic though, there will be many more not really recipes in the future. I lost my pen.
The players and the game plan:
For the wet ingredients below, it’s helpful to let everything come to room temperature. That way when you add the melted coconut oil it doesn’t freeze up and make little coconutty lumps. Mix together all this stuff:
- 100 grams of soaked gluten free oatmeal (dry weight) If you choose to not soak, count it as a dry ingredient. I soaked and used it as a wet ingredient, which I recommend because the coconut flour and protein powder make a “thirsty” batter. If you don’t soak your oats, chances are good you’ll have to add more liquid.
- 120 grams of canned or fresh pumpkin puree (not pumpkin pie filling. Just the pumpkin, ma’am.)
- 1/4 cup of liquid egg whites
- 1 egg
- 3 TBSP melted coconut oil (if it’s solid, microwaving for 30 seconds or so will do the trick)
- 1 TBSP vanilla extract
Then mix together these dry ingredients in another bowl. Once you’ve got ‘em all in there, give them a whisk to combine them well.
- 3/4 cup Stevia in the Raw or equivalent sweetener of your choice
- 2 TBSP (28 grams) coconut flour
- 1 cup of chocolate protein powder (105 grams) I used Gaspari’s Myofusion Chocolate
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp cocoa powder
Once the dry ingredients are whisked together, add them to the wet ingredients. I did half at a time. When it’s all happily incorporated, add:
- 3/4 cup chocolate chips or chunks (I used Ghiardelli’s 60% Cacao chips)
These bake at 350 degrees for about 14 minutes. Yes, 14. Not 15. In my oven, anyway.
This made about 36 medium sized cookies. They did spread a bit on the pan, and look and taste fabulous. They give you a nice sweet treat while maintaining a modicum of nutrition. When you cook at home, you control the ingredients and can choose the quality and profile of those ingredients. Why not make them an excellent choice?
I figured the nutrition facts if you choose to make slightly larger cookies. If you make 25 cookies in this batch, here’s the breakdown:
6 grams of fat
7.5 grams of carbohydrate, 2 of which are fiber
4.3 grams of protein
Enjoy! Feel free to tweak and make your own variations-I’d love to hear what you come up with!
This post is part of my friend Amy at Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday.
If you need some help planning an overall healthy gluten free diet, read my post on the easiest Gluten Free diet.
And if you want more, Gluten Free and Fit 101 has a lot more reading on living healthy and gluten free
If you STILL don’t have enough, get my free nutrition guide.
And that should give you enough reading for a while.
If you STILL want more, or you step by step guidance and a simple, checklist approach to cleaning up your diet, check out 7 Quick Start Tips to Living a Healthy Gluten Free Fit Life.
Happy Holidays! Leave these cookies for Santa (or the Chrismahanakwaanzakah elf) and you better believe he will pick up his pace the remainder of the trip!
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