Eliminate gluten and refined sugar and drastically reduce fat. Add flavor with fresh ginger root and cinnamon, nutmeg, cloves, and chocolate? Ugly. Lumpy. Delicious. OMG! New favorite cookie recipe!
1.5 cup dates, pitted
2 tbsp. ginger root, finely chopped or grated (not powder)
2 tbsp. room temperature butter
1 large egg
2 egg whites
2 tbsp. vanilla
1 cup gluten free flour
1 tsp. sea salt
1 tsp. baking soda
1 tbsp. baking powder
2 tbsp. pumpkin pie spice (or 2 tsp cinnamon, 1 tsp. nutmeg, 1 tsp. cloves)
½ cup reduced fat unsweetened coconut http://www.amazon.com/Lets-Do-Organic-Reduced-Shredded/product-reviews/B000F4D5I0
1 cup gluten free oats (old fashioned, not instant)
1 cup raisins
2 oz. (72% cocoa or higher) dark chocolate, chopped
½ cup chopped walnuts or pecans (optional)
Preheat to 350°F and line cookie sheet with a piece of parchment paper to cut down on cleaning time and extend life of your pan. Place dates in heat-safe bowl and cover with boiling water. Steep for 10 minutes. Drain water. In blender or food processor, puree dates, ginger, butter, eggs and vanilla 2 minutes or until dates are thoroughly mixed. Add coconut, puree 1 minute. In large bowl sift together gluten free flour, salt, baking soda, baking powder and spices. Pour pureed mixture into that bowl and hand mix into dry ingredients with wooden spoon. Stir in oats, raisins and chocolate as well as optional nuts.
Drop by rounded tablespoons onto parchment paper on cookie sheet. Use fingers to flatten into a circle to cook evenly. Bake 10-13 minutes, or until firm through center. Makes 2 dozen 3” diameter cookies.
|Oatmeal Raisin Chocolate Chunk Cookie||126||17||5||3||9||176|
|Starbucks Oatmeal Raisin Cookie||410||65||15||5||34||260|