Gluten-Free Superfood Oatmeal Cookies

This recipe gives a whole new meaning to the words “Breakfast Cookie” which I always thought was an oxymoron, but these chewy little morsels are nutrient-dense, delicious and portable. I was quite pleased with the results after just one try, which doesn’t always happen with gluten-free baking! I love whole foods and superfoods and although I don’t suffer from celiac disease I know many who do check out my friend Jen’s before & after pictures.

makes 26

1 cup hazelnut flour
3/4 cup brown rice flour
3 cups rolled oats
1/2 cup shredded coconut
1/4 cup hemp seeds
1/2 cup coconut palm sugar or sucanat
1/3 cup raw cacao nibs
1/4 cup mesquite pod powder
1 cup raw chopped walnuts
Pinch of sea salt
3 large organic eggs, beaten
1/4 cup almond milk
2 tablespoons maple syrup
1/3 cup extra virgin coconut oil, softened
Olive oil spray

Preheat oven to 350° F. In a large mixing bowl, combine flours, oats, coconut, hemp seeds, sucanat, cacao nibs, mesquite, walnuts and sea salt and mix well. In a separate mixing bowl, combine eggs, almond milk, maple syrup and coconut oil, whisk well. Pour wet mixture over the dry mixture and stir until well combined. Use a measuring spoon as a guide to form balls (2-tablespoons worth) and place on a cookie sheet sprayed with olive oil spray. You may need two cookie sheets. Bake for 10-14 minutes depending on your oven. They will firm up and set as they cool, so be careful not to over-cook them. When they come out of the oven, you can use a fork to gently press them flat. Hold the edges gently with your fingers so they don’t crumble. Cool for 10 minutes before devouring!! You can find most of the superfoods at Navitasnaturals.com

Give them a try and let me know what you think! M

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