GLUTEN, LACTOSE, AND SUGAR-FREE SNACK COOKIES
Adapted from Dr. Allison Collins, MD/ Kaiser Permanente

My husband is a sweets snacker.

Kids must snack.

When I saw this recipe in an email,

I had to try it as it would be a healthy choice

for kids of all ages!

 

The directions below are modified a bit from the original.

I use weights for the larger amounts of ingredients, therefore,

you do need a scale.

 

This recipe would make a fun activity for parents and kids.

I would probably double this next time so

more of the cookies could be frozen for longer storage and

the need to make less often-a time-saving strategy.

The formula (with weights and not volume) yielded

more than the original as I used a small portion scoop.

The scoop measured 1.5 inches across

rather than shaping completely with my hands

as directed by the doctor’s instructions.

 

I refrigerated the dough overnight to make it

easier to handle as it is a bit sticky, but

this step is not necessary if you are in a hurry.

My husband approved the results and found

the cookie acceptable even with the nuts added.

 

Baked cookies

 

 

I used a processor to process the nuts to

make sure that the chocolate chips are the

ingredient that provides a bit more texture.

You could just chop the nuts with a knife

if your kids like crunchy.

Ingredients
Rolled Oats (Regular)	5.25 oz Processed into oat flours 4.5 oz Kept Natural
Chopped Nuts of Seeds	4.25 oz Walnuts
Chocolate Chips	3 oz
Cinnamon	1 tsp
Baking Powder	1 tsp
Sea Salt	½ tsp
Medjool Dates (Pitted and Halved)	6.25 oz
1 Peeled Banana	Mine weighed 4oz
Almond Milk	8 oz
Almond Butter	2 ? oz
Chia Seeds	1 tsp
Vanilla Extract	1 tsp
Apple Cider Vinegar	1 tsp (Optional)

 

MISE EN PLACE:

1.5-portion scoop (optional), parchment paper, ½ sheet pans (2), processor, blender, measuring spoons, scale, medium mixing bowl, cooling rack, small spatula to level dry ingredients measured in measuring spoons, rubber scraper, storage containers, oven preheated at least 30 minutes before use.

PROCEDURE:

(I have used most of the directions from the original and have included some additional hints.)

If you wish to make the cookies straight away, preheat the oven to 375 F. Make the oat flour: in a food processor or blender, place 5.25 ounces of rolled oats
And blend or process until they turn into a powder. (If you happen to have oat flour in the freezer, you could just weigh and use that!) In a medium bowl, combine the oat flour, 4.5 ounces rolled oats, nuts, and or seeds,
Chocolate chips, cinnamon, baking powder, and salt. Stir well. In a blender, combine dates (be sure to cut in half before as this makes it easier on the machine), banana, almond milk, almond butter, chia seeds, vanilla extract, and optional apple cider vinegar. Blend until very smooth. Pour the wet ingredients into the mixing bowl with the dry ingredients. Mix into a dough. (I refrigerated the dough at this point, but you can just proceed to place approximately 1-inch balls of dough onto a baking sheet lined with parchment paper. (I do not use non-stick spray-just parchment as it makes cleanup easier.)I was able to put 16+ portions on two sheet pans as the dough does not spread. Bake for 12 minutes and be sure that your oven has preheated at least ½ hour. Cool and freeze for longer storage. The original recipe yielded 30 cookies, but I got 41 so mine were smaller which is fine with me. Each of 30 cookies amounts to 112 calories. So, this way maybe my husband can have more than one!

Chef’s note: Salt enhances the vanilla but you could leave this out if an issue.

 

For another healthy snack, check out Chef Susan’s Aunt Sally’s Four-Grain Cookies – Baking and Cake Art Academy