My Husband's Favorite Gluten-Free Cookie Recipe
This delicious gluten-free cookie recipe employs a combination of oats, buckwheat flour, and sunflower seed butter for a chewy, lower sugar treat!
Calories 108kcal
Ingredients
- 1 ½ cups rolled oats
- 4 ½ Tbsp buckwheat flour
- 1 tsp baking powder
- ¼ tsp sea salt
- 1 tsp cinnamon
- 4 Tbsp + 1 tsp unrefined cane sugar
- ¼ cup sunflower seed butter (with salt)
- ¼ cup coconut oil , semi-solid
- 2 Tbsp applesauce
- 1 tsp vanilla extract
- ¼ cup water
- ⅓ cup chocolate chips or a chopped chocolate bar
Instructions
- Begin with room temperature ingredients.
- Preheat your oven to 350 degrees.
- In a large bowl, mix the following dry ingredients: oats, flour, baking powder, salt, cinnamon.
- In another smaller bowl, briskly whisk the sugar with the sunflower seed butter, coconut oil, applesauce, vanilla, and water.
- Add the wet ingredients and chocolate to the dry oat/flour mix, and stir until the dry ingredients are all well moistened.
- Dollop the batter onto two parchment paper-lined baking sheets (I generally get 18-20 cookies).
- Form the cookies a bit by pressing down and shaping the perimeter, as they don't spread much.
- Bake the cookies for 11-13 minutes, until set and lightly golden.
- Let the cookies cool to room temperature OR do as I do and transfer them to a plate and stick them in the freezer. They taste delicious cold!
Notes
WW SmartPoints: 5
Nutrition
Serving: 1 | Calories: 108kcal | Carbohydrates: 12.1g | Protein: 2.1g | Fat: 6.2g | Fiber: 1.1g | Sugar: 4.8g