Gluten-Free Oatmeal Cookies
Don’t worry, I’m not joining the gluten-free revolution. But I am reading the book Wheat Belly by William Davis. The author is a cardiologist who seems to be backing much of his information with research and science, but at this point I’m only half-way through the book. However, I get a sense that he is telling his readers to not only give up wheat for better health, but other carbohydrates as well, such as rice, potatoes and corn. A few reviews I’ve read have mentioned that he later talks about really following an Atkins-type diet. Of course, by eliminating all or most carbohydrates one can definitely lose weight and reduce or eliminate health issues such as Type II diabetes.
I’m not trying to lose weight, but a few infertility books I’ve read (The Infertility Cure and Making Babies) and some other websites do recommend going gluten-free to help with infertility. Many recommend staying away from alcohol, dairy, and soy as well. I do avoid soy, but when not actively doing an IVF cycle I do enjoy the occasional glass of wine, cup of yogurt/ice cream or turkey sandwich. A girls gotta live a little!
I have been finding some good gluten-free cookie recipes online. I made these oatmeal peanut butter bites from How Sweet It Is last week and both Hubby and I really enjoyed them. The bites were no bake and to contrast, I wanted to find a gluten-free cookie recipe that would be a little more like a traditional oatmeal cookie.
Gluten-Free Oatmeal Cookies (adapted from a Trader Joe’s recipe) Yields approximately 48 cookies.
- 1/4 cup butter
- 1 1/4 teaspoon baking soda
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 3 cups rolled oats (gluten-free variety)
- 3/4 cup chocolate chips (I used a dark chocolate chip)
- 2 eggs
- 1/2 cup pecans (or other variety of nut)
- 1 teaspoon vanilla
- 1 cup peanut butter
Preheat oven to 350 degrees. In a large bowl, combine granulated sugar, brown sugar and butter and beat until creamy.
Add eggs, vanilla and baking soda and mix well. Add peanut butter and mix.
Stir in oats, chocolate chips and pecans. Place teaspoon full of dough on a lightly greased cookie sheet (I used a Silpat sheet) about 2 inches apart. Bake 10-12 minutes or until lightly brown around the edges.
The dough is very sticky without the flour, so using the spoon is helpful.
Whether you follow a gluten-free diet or not, these cookies are pretty tasty. The pecans and dark chocolate give some depth to these chewy oatmeal cookies. Like I said, I’m not totally gluten-free, but it’s nice to have some options to at least lower gluten intake. If it helps in the slightest, I’m willing to try.
I’ll see my RE again this coming Wednesday to check my progesterone and hopefully I’ve ovulated for this cycle so we can move ahead.