Many people are choosing the healthier lifestyle these days with being gluten free, sugar free or perhaps with a green juice once a day.
Today I would love to share with you our favorite gluten free cookie recipe!
My 4 year old is a type 1 diabetic who is also gluten intolerant and as such we have started reading many labels on stuff and just educating ourselves to what we are actually eating.
I modified this gluten free recipe from an old base recipe.
This is the same recipe I was using before my 4 year old was diagnosed a few month ago by carefully adding and baking away till the taste was right and balanced.
The Quinoa flour lends a nut earthy taste and blends well with the oats and chocolate flavoring. I can’t eat more than 3 of these in one go as the flours are of a “wholeness” fulling nature.
We also use cane sugar / coconut sugar as a preference for baking things as they are both low on the GI scale and we are able predict how it will raise my little ones sugar levels.
Gluten Free Cookie Recipe
Preheat to 200 °C / 390 °F
1 cup gluten free oats
1 cup Quinoa flour
3/4 cup Cane Sugar / Coconut Sugar (or brown sugar)
4 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup Milk
1/4 Olive Oil
Mix up your dry ingredients then add wet and mix till a good consistency. Add more water if needed to get a smoother texture.
Spoon onto a greased baking tray and bake at 200°C / 390 °F for around 10 to 15 minutes depending on your oven.
As an alternative flavor, adding a few tablespoons of peanut butter will yield you Gluten Free Peanut Butter Cookies.