“Hello, my name is Coco, and I have an insatiable sweet tooth… it’s kind of a problem.”
It’s been a while since I’ve been back in the kitchen to share a recipe with you guys, but I hope you’ll especially enjoy this one because it’s gluten-free and relatively low in sugar/carbs! That’s right… I just found a perfect excuse to nom on cookies all day 🙂
I decided to add two healthier options to my baking arsenal to replace wheat flour and white sugar: Almond flour and Stevia. At first I was really skeptical about using Stevia in my baking, I don’t really like the “chemical” aftertaste a lot of sugar substitutes have — but trust me guys, there is NO weird aftertaste at all when you bake with Stevia, what a relief!
Almond flour, on the other hand, was one ingredient I was excited about working with from the start… it’s AMAZING. If you haven’t tried baking with it, you need to start today. Almonds are a lot more nutritious than wheat, and the subtle nutty flavor is perfect in baked goods… I may never go back to wheat flour again.
GLUTEN-FREE WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES
— 1/2 cup (1 stick) butter, softened
— 1/4 cup Stevia
— 1/3 cup brown sugar
— 1 large egg
— 1/2 tsp vanilla extract
— 1 cup Almond flour
— 1/2 tsp baking soda
— 1 pinch salt
— 1½ cups old-fashion rolled oats (I used these ones here as a gluten-free option)
— 1/2 cup dried cranberries
— 1/2 cup white chocolate chips
— Preheat oven to 350F and grease baking sheet. Set aside.
— In a large bowl, cream butter, sugar and Stevia until smooth. Beat in egg and vanilla extract until light and fluffy
— Combine flour, baking soda and salt in separate bowl. Slowly add into butter/sugar/egg mixture until evenly distributed. Mix in oats, cranberries and chocolate chips.
— Spoon cookie mix onto baking sheet using a tablespoon. Bake for 10 – 15mins.
— After removing from oven, allow cookies to cool for 5 minutes before transferring them to a cooling rack.
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