Gluten Free “Healthy” Treats-Kind of Recipes:Oatmeal Chocolate Chip Cookies and Brownies
ByI’ve mentioned before my love for chocolate. I really, really like chocolate. To the point where I don’t think I’ve ever even had a flavor of ice cream that wasn’t some kind of a riff on chocolate. Really.
When I plan on having a splurge, it always involves chocolate. I follow the 90/10 rule for the most part-if I eat well 90% of the time, the other 10% I can have whatever I want and it won’t have negative repercussions on my health or physique.
Many people will do just fine taking this to 80/20.
On that splurge, I don’t worry about calories. Many times a small amount of “real” ice cream is much more satisfying than a larger amount of “fake” ice cream. And to me, a bit of really dark chocolate is a square of heaven.
But sometimes you want something sweet, but maybe you don’t want to have a full-on splurge. You may want to keep it somewhat “healthy” and yet still quench the sweet tooth.
For that, I have some answers.
For the Superbowl this past weekend I made two items that fit that bill to perfection.
Mmm...chocolate....
I was inspired by Shirley at Gluten Free Easily and her recipe for Flourless Oatmeal Cookies. I actually stayed very close to the original recipe. The only substitutions I made was that I subbed out a bit of nonfat Greek yogurt for half of the butter, and used egg beaters. This recipe does not use much sugar, but you could also use stevia-I did not this go round.
If you do, let me know how it goes!
Flourless Oatmeal Chocolate Chip Cookies (Thanks Shirley!)
-3 TBSP unsalted butter
-scant 1/4 c of nonfat plain Greek yogurt
-1.5 cup gluten free oats
-1/2 cup sugar
-1/4 cup packed brown sugar
-1/8 tsp sea salt
-1 tsp vanilla extract
-1/4 c egg beaters
-2/3 cup mini chocolate chips
-Preheat oven to 350 F
-Melt the butter. Let it sit while you combine and whisk together the oats, sugars, and salt.
-Cream the butter and yogurt with an electric hand mixer. Add the vanilla and egg beaters.
-Add the wet to dry and combine with a wooden spoon. Add in the chocolate chips and combine.
-Chill in the fridge (Supposed to be 30 minutes, I was impatient and gave it about 15)
-On a baking sheet lined with parchment, place small rolled balls of dough and flatten slightly.
Fun tip-a baker friend of mine told me a long time ago she uses a tablespoon measure that looks like an ice cream scoop to measure out her drop cookies so they are uniform. It works great!
-Bake for 12-17 minutes. Mine took 17, which was odd, but I’m OK with it.
These were awesome. I admit I did taste the batter, but for the most part they made it into the oven and to the party.
They were a huge hit-they were crunchy and wonderful. I was the only gluten free person in attendance, and everyone loved them. Given that they are treats, they are relatively healthful as well.
The second treat I made was Black Bean brownies. Various versions of this recipe have been floating around for a while now, but I saw this one at Lean Bodies Fitness, which is a community I am a part of. If you’ve never tried these, I highly recommend. I didn’t tell anyone the “secret ingredient” until after they tried, and raved about, the brownies. They couldn’t believe it. These make a very dense, fudgy brownie. Not a cake-like brownie. The next time I make these, I am going to substitute nonfat Greek yogurt for the bananas. Banana flavor is good, but I’d like to see what they are like without it. Made with this current recipe they are actually vegan.
Mmmm...more chocolate...
Black Bean Brownies
-Preheat oven to 350 F
-Rinse VERY well one 15 oz can of black beans.
Combine in food processor-
-Rinsed black beans
-2 bananas
-1/3 cup agave nectar (or any sweetener of your choice)
-1/4 cup cocoa powder
-1 tsp vanilla
Process very well until smooth. I added 1/4 tsp of spoonable stevia also.
-Add 1/4 cup gluten free oats and process again
Put mixture into a nonstick-sprayed 8×8 pan. Bake for 30 minutes.
These are great ways to feed the sweet tooth without expanding your waistline. However, they do have calories, and just like anything, moderation is key. If you eat the whole batch in one sitting it defeats the purpose a bit.
For more sensible information on setting up a healthy gluten free way of eating, click here.
Let me know what you think in the comments!
Ooooh!! YUM!! Those brownies are calling my name!!
These both look delish! I have made a version of the black bean brownies pre-gf, these look really good! And I am always on the lookout for ways to use my gf oats.
Hey Sarah! Those brownies were awesomely surprisingly good. Very fudge-like. I love me some gf oats!
Kim, these would be a great way yo help keep your calories up! Seriously, after a run, with some milk/protein/yogurt or something-you could have the yummiest post workout trat ever!
Oooh…good idea!
You did well! They both look wonderful, Erin. Interesting on bananas versus eggs in the brownies. I’d like to taste them. I love both black bean brownies and chickpea brownies.
Thanks for the shout out! BTW, I might start running if these would be my rewards.
Shirley
Thank you-a compliment from the recipe-maker herself!
You don’t have to run-I don’t run unless I’m being chased
Any sufficiently intense exercise will do. My favorite is weight training. Kim’s the resident running maven.
i used Stevia extract as a sugar substitute because i am diabetic. Stevia is really sweeter than sucrose.*`’
Hi David!
Yes, I’m generally a fan of stevia as well. You do have to be careful since so little goes so far to avoid a slightly bitter taste.