Oatmeal Cookie Bites

 

Everyone loves homemade cookies, especially chewy bite sized nibbles. These are not just delicious but  are also gluten free for those who are gluten sensitive, or just for those who want to try eating gluten free sometimes for whatever health reason.  These cookies are made from  finely ground oats which makes them extra chewy.  If one is also on a casein free diet, just replace the milk chocolate with an equal amount of nuts or raisins.  What I like about this recipe is that you don’t have to go to a special health food store for the ingredients.  Non-dairy milk such as rice milk or almond milk is available at big supermarkets nowadays.   I suggest doubling the recipe because they disappear quickly on hungry little (or big ;) ) mouths.

If you have older children, you can make this uncomplicated  recipe with them.  It would be a great idea to let them know  at an early age what goes into a healthful cookie. Might be a bit  messier to bake with kids but  the priceless bonding will be worth it.

With all the  good nutrition in these cookies: soluble fiber from oats and B vitamins  and minerals such as potassium and zinc from coconut sugar and antioxidants from raisins, you won’t feel guilty serving these treats to your loved ones or to yourself : ).  These are also low in sugar.  Enjoy munching without the guilt!

Oatmeal Cookie Bites

Based on a recipe by Katie

Yield- 20 bite sized cookies (1 ½ in each)

Ingredients:

140 grams oat flour  (grind rolled oats in blender or food processor)

½ teaspoon salt

½ teaspoon baking soda

¼ cup chocolate chips or cubed milk chocolate bar

¼ cup raisins

2 Tablespoons Coconut sugar or brown sugar or muscovado sugar

2 Tablespoons melted butter

½ teaspoon vanilla

2 Tablespoons milk (I used coconut milk for drinking but you can use almond milk, rice milk, or cow’s milk)

Directions:

1. Preheat oven at 375 F

2. Mix  oat flour, salt, and baking soda in a bowl. Set aside.

3. In a separate bowl, mix melted butter, vanilla, milk, and sugar.

4. Stir in chocolate chips and raisins. Batter will be thick.

5. Form into 1 ½ inch balls  on an ungreased pan. (Doesn’t matter if you line them with

    parchment paper or not)

6. Bake for 6 minutes for a soft chewy  cookie or bake for 7-10 minutes for  a crispy cookie. 
    Cool before munching on them.