Sometimes it’s the simple things you miss on a gluten-free diet; a simple piece of toast in the morning, the satisfying crunch of a warm French baguette, or just a classic oat cookie. And, although it has introduced variety and welcome options into many people’s diets, the world of gluten-free supermarket products often means sugar, little nutrition, oh, and more sugar.
Using healthy fats, like coconut oil and cacao powder, low unrefined sugar and gluten-free oats, this is a healthy cookie recipe that’s as classic tasting as it is super scrumptious. Not crumbly or dry like some gluten-free cookie recipes, coconut oil helps to bind these cookies together as well as ensuring a moist texture. There’s something about making your own chocolate to smother on these cookies that feels extra naughty too – but made with only three ingredients, it’s as guilt-free as it comes. A REAL treat, they’ll give you a suitably big cookie monster-worthy smile.
Prep Time: 15 minutes
Cooking Time: 12-14 minutes (plus time for chocolate to harden)
110g/1 cup gluten-free oat flour (you can just whizz up some oats in a blender for this)
50g/½ cup gluten-free oats (rolled or porridge are fine)
30g/⅓ cup desiccated coconut
½ tsp baking powder
Pinch of sea salt
30g coconut sugar
65g coconut oil, melted
1½ tsp vanilla extract
2 tbsp cashew butter (or nut butter of your choice)
Handful of raisins (optional)
35g coconut oil, melted
2 tbsp cacao powder
2½ tbsp maple syrup
Oven on: 180°C/350°F. Kick things off by throwing all the dry ingredients (oat flour, oats, desiccated coconut, baking powder and salt) into a mixing bowl. Stir to combine. Add the raisins too if using.
In a separate bowl, beat the egg and add the coconut sugar. Mix in the coconut oil, once cooled, followed by the vanilla extract and nut butter. You might need to get a whisk involved for that sticky goodness. Then pour the wet mixture and combine with the dry ingredients to form the sticky dough.
Onto a lined baking sheet add a tablespoonful of mixture and shape into a cookie with your hands – use a fork to press down. Shape as many cookies as you can out of the mix.
Bake in the oven for 12-14 minutes – keep an eye on it, you’re looking for a nice golden colour so they’re still heavenly soft in the middle.
Whilst they’re baking, make the chocolate. Simply mix all three ingredients together to get a sumptuously rich chocolate. Wait until it’s cooled and thickened slightly before you drizzle over the cookies otherwise it will run off. For half-dipped cookies, dip the cookies into the mix and lay on a cooling tray to harden. Or for one side covered (think hobnob tasty), lay the cookies flat on a baking tray with parchment and spoon the chocolate mix onto the top.
Once the cookies are chocolate-covered to your liking, transfer to the fridge for 45 minutes to harden.