This recipe ticks off all the boxes. It’s gluten-free, sugar-free, vegan, nourishing, and oh so delicious! Even non-vegan, wheat and sugar eating folks agree. To top it off, each small cookie only contains 77 calories.
Can cookies be nourishing? Yes! Take this Maple Walnut Oatmeal Cookies recipe for instance. It contains almond flour and raw walnuts – providing a good amount of protein, essential fatty acids, magnesium, and vitamin E. Raisins are a good source of iron, calcium, anti-oxidants, and phytochemicals. Flax seeds provide omega-3s and antioxidants, and oatmeal is a good source of minerals and B vitamins. All of the above also contain beneficial fiber. Maple syrup should be eaten in moderation because of the inherent sugar; however, it too is a source of nutrients and contains a hefty amount of manganese, as well as zinc and other minerals.
Are Oats Gluten-Free?
These cookies contain oats so you may be wondering if oats are gluten-free. Yes, they are; however, oats are often contaminated with gluten if processed in the same facility that processes other gluten-containing grains.
If you are reactive to gluten, look for oats that say gluten-free. This designation on the package means the oats are not cross-contaminated during processing.
What is Cassava Flour?
In addition to almond flour and rolled oats, this recipe also contains cassava flour. Cassava flour comes from the starchy tuberous root of the yuca plant (yoo-cuh). The flour ground from yuca root is a whole-food, plant-based, grain-free, gluten-free, and nut-free substitute for all-purpose wheat flour.
Another one of my posts delves further into this topic. It explains how to use it, the difference between cassava and tapioca, health benefits, and brands.
- Prepare the dough
- Form cookies and arrange on cookie sheet
Maple Walnut Oatmeal Cookies
- large-sized bowl and medium-sized bowl
- cookie sheet
- parchment paper
- 1 teaspoon ground flaxseed
- 1 Tablespoon water
- 1/4 cup maple syrup
- 1/3 cup refined coconut oil, just melted
- 1 teaspoon vanilla extract
- 1/2 cup raisins
- 1/4 cup chopped walnuts
- 1-1/2 cups rolled oats
- 1/2 cup almond flour
- 1/4 cup cassava flour, such as Otto's Naturals brand
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon Himalayan sea salt
- Preheat the oven to 350ºF
- Put the ground flaxseed and water into a large-sized bowl; this will create a small "flax egg." Set it aside while you prepare the dry ingredients.
- Put all of the dry ingredients into a separate medium-sized bowl and stir well.
- Add the maple syrup, coconut oil, and vanilla to the large bowl with the flax egg. Stir vigorously until well mixed. Add the raisins and walnuts; mix together.
- Fold the dry ingredients into the wet ingredients.
- Cover a flat baking sheet with parchment paper.
- Measure a heaping Tablespoon of the batter. Form it into a tight ball, place it on the cookie sheet, then slightly flatten into a mound. Repeat until all of the batter is used up. Space the cookies on the baking sheet 1 inch apart.
- Bake 18 to 20 minutes or until golden brown. When done, slide the parchment/cookies from the baking sheet onto the counter and let cool before serving.