Earlier this month I took a completely unexpected trip to the east coast to help out a family member who’d taken a nasty fall. The one week visit turned into a three week visit and I got intimately familiar with my hotel and the surrounding area. I’d brought along my traveling kitchen (four plastic bins filled with spices, soy curls, liquid aminos, noodles, beans, oats, knives, cutting board, measuring cups, coffee grinder – you get the idea) plus my beloved Instant Pot and my gorgeous red Vitamix S30. (It’s nice to travel with friends!) I wanted to make and eat the majority of my meals “at home” in the comfort of my hotel room (while watching Law & Order reruns – such a guilty pleasure). Luckily for me, there was a beautiful Whole Foods just minutes away. In between the utter craziness of caregiving, I would swing by WF and pick up salad greens, kombucha, fresh fruit and once or twice – Miyoko Schinner’s incredible cheeses – solely to ease the pain of being away from home, of course.
On one of my visits I picked up WF’s booklet of coupons and recipes and came across one for maple oat cookies. They sounded pretty good and really easy, but I wanted to make them with less sweetener and no oil. And I did just that. Once I got back home to my own kitchen where everything I need is in cupboards rather than in plastic bins…
They really are the simplest maple oat cookies. I can whip up a batch in a couple of minutes and be eating them in under 30 minutes. These are a big hit with Kel and go very well with a cup of tea or a latte. Make them slightly less simple and even more delicious by adding raisins, chocolate chips, crystallized ginger, and/or nuts.
Lightly sweet and nearly guilt-free, these are the simplest cookies you could make and they’re gluten-free and oil-free.
- 2 cups gluten-free rolled oats
- 3/4 cup gluten-free flour blend (I use King Arthur brand)
- 2 Tbsp. teff flour (or use additional GF flour blend instead)
- 1/2 tsp. ground cinnamon
- pinch fine sea salt
- 1/3 cup pure maple syrup
- 1/3 cup tahini
- 1/2 cup unsweetened applesauce
- 2 tsp. vanilla extract
- Preheat oven to 350-degrees F and line 2 baking sheets with parchment paper.
- In a large bowl, stir the oats, flours, cinnamon and salt together. In a medium-sized bowl or large measuring cup, whisk together the maple syrup, tahini, applesauce and vanilla.
- Pour wet ingredients into dry and stir to thoroughly combine. Drop by heaping tablespoons onto the prepared baking sheets, lightly flattening the cookies.
- Bake for about 15 minutes, switching pans halfway through for even baking. Let cookies cool on pan for a few minutes before transferring to wire racks to cool completely.
- Serving Size: 8
- Calories: 234
- Sugar: 10
- Sodium: 33
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Protein: 6
- Cholesterol: 0