Double Chocolate Oatmeal Cookies

  • Yield: 30 pieces


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


  1. Preheat oven to 350°F (180°C)
  2. Lightly grease baking sheet.
  3. 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.
  4. 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.
  5. 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. 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