Its been a terribly long time since i’ve had a warm, freshly baked cookie out of the oven, so I decided to come up with a low GI, gluten free, healthy cookie. This recipe is full of low GI oats, cacao nibs, dark chocolate and has minimal butter and sugar. The cookies are slightly crunchy on the outside, and warm and chewy on the inside. They make a perfect treat for kids going back to school this week, and an even more perfect weekend baking recipe. Please be aware some oats are processed in facilities where gluten based products are also produced, so make sure your get certified gluten free oats.
1 1/2 cup oats
1 tbsp cornflour
1/2 tsp baking powder
1/2 cup gluten free flour
1 tsp cinnamon
1/4 tsp fine salt
50g butter, softened
50g dark chocolate (60-80% cacao), chopped
1 tbsp cacao nibs
3/4 cup sugar
1/2 tsp vanilla
- Line a flat tray with baking paper and set aside. Heat oven to 180 degree’s Celsius.
- In a food processor grind 1 cup of the oats until fine (Like flour), then move to a large mixing bowl. Leave aside the remaining 1/2 cup of oats.
- Add Cornflour, baking powder, gluten free flour, cinnamon and salt to the ground oats. Mix to combine.
- In a smaller mixing bowl place softened butter, add sugar and mix on high power with an electric beater until light and fluffy (or as light and fluffy as you can get it).
- Add egg and vanilla and mix again on low power until combined.
- Gradually, spoon by spoon add the dry oat mix to the wet mix and mix on low speed until combined.
- Fold in the dark chocolate, cacao nibs and whole oats.
- Divide mixture into 8 medium balls and place on baking tray. Press down with a fork.
- Bake for 30-35 minutes, or until firm to touch and slightly golden.
Serves 8. Prep time: 15 minutes. Cook time: 30-35 minutes. Gluten free. Dairy Free. Nut Free.
*Note: These are ADDICTIVE! They should not be for everyday consumption, but an occasional treat! Find some friends and family members to share these with!