At least once a week I have a craving for some sort of baked good. Sometimes I buy myself a treat – my new favourite deli/bakery in Sea Point is Sababa and their brownies are heavenly – but normally I’ll just bake something at home, which is always healthier and most often gluten-free. My lack of self control ends up more balanced this way (at least that’s what I tell myself) as my homemade treats are free from refined sugars and packed with healthy goodness such as coconut oil, nuts, and oats.
This recipe takes a twist on the classic chocolate chip oatmeal cookie, by adding lovely toasted walnuts, sweet and tangy cranberries, and it’s gluten-free. I used a combination of buckwheat and sorghum flours, but you can use any flour your like. These cookies are naturally sweetened with honey, and instead of butter I used coconut oil. They come out soft on the inside and slightly crispy on the outside and the chocolate chips pair really nicely with a tiny bit of sea salt sprinkled on top. I made them pretty small, but make big cookies if you like – you just might have to increase the baking time by a couple of minutes.
Chocolate Chip Oatmeal Cookies with Walnuts & Cranberries
Adapted from Sprouted Kitchen
¼ cup buckwheat flour
¼ cup sorghum flour
¼ tsp xanthan gum*
½ tsp baking powder
¼ tsp salt
½ cup rolled oats
½ cup walnuts, toasted and chopped
¼ cup dried cranberries
¼ cup chocolate chips
¼ cup coconut oil, melted to room temperature
¼ cup honey
1 egg, beaten
sea salt for sprinkling (optional)
*Xanthan gum improves the texture of the dough when gluten-free flour is used. You don’t have to use it but I’ve been trying it out lately. I do notice a slight difference in that it seems to hold the dough together more and prevent your cookies from being too crumbly. You can find it in most food and health stores.
1. Preheat oven to 175C. Combine first 6 ingredients in a small bowl. In a separate small bowl, combine the oats, nuts, fruit and chocolate chips.
2. In a third larger bowl, stir together coconut oil and honey and then beat in the egg. Gently add the flour mixture to the oil and honey mixture, stirring until just combined. Finally, fold in the oat & nut mixture.
3. Roll the dough into 1½ inch balls (you can wet your hands a little) and then press them down lightly onto a prepared baking sheet (lightly greased with coconut oil). If you like, sprinkle a tiny bit of sea salt on top of each cookie (optional, but I love this!). Bake for 10-12 minutes. They should look slightly underdone when you take them out. Allow to cool for 5 minutes in the tray before removing onto a wire rack or plate. Enjoy!
Makes a dozen small cookies.