Double Chocolate Oatmeal Cookies
- Yield: 30 pieces
Ingredients
- 1/4cup butter, softened
- 3/4cup packed brown sugar
- 2-- eggs
- 1-1/2cup certified wheat-free old-fashioned (large-flake) rolled oats
- 1/3cup unsweetened cocoa powder
- 1/4cup Gluten-Free Flour Mix
- 1/2cup gluten-free semisweet chocolate chips
Instructions
- Preheat oven to 350°F (180°C)
- Lightly grease baking sheet.
- In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light and fluffy. One at a time, beat in eggs, beating well after each addition. Beat in vanilla. Set aside.
- In a medium bowl, sift together oats, cocoa powder and flour. Stir into butter mixture until just combined. Stir in chocolate chips. Let stand for 5 minutes.
- Drop dough by heaping teaspoonfuls (5 mL), or roll into small balls, and place 2 inches (5 cm) apart on prepared baking sheet. Bake in center of preheated oven for 13 to 15 minutes or until center is slightly set. Transfer cookies to a wire rack and let cool.
Excerpted from The Complete IBS Health & Diet Guide by Dr. Maitreyi Raman, Angela Sirounis, Jennifer Shrubsole © 2011 Robert Rose Inc. www.robertrose.ca. Reprinted with permission. All rights reserved.
Nutritional Info *per serving
- Calories 82
- Fat 3 g
- Saturated Fat 2 g
- Cholesterol 16 mg
- Sodium 17 mg
- Carbohydrate 13 g
- Fiber 2 g
- Sugars 7 g
- Protein 2 g
- Vitamin A 17 RAE
- Vitamin C trace
- Calcium 15 mg
- Iron 1 mg
