Nope, I'm not planning to go on a gluten-free diet because there's tons of ill-informed "weight loss tips" floating out there saying it helps with losing weight.
IT DOESN'T!
Gluten is not evil, you absolutely do not need to cut it out unless you're gluten-intolerant or have celiac disease.
So the reason why I tweaked out this gluten-free recipe based off allrecipes (using quick-cook oats) is because I found a 3/4 full bag of sweet potato flour sitting in the cabinet, and have no idea how it got itself there and how else am I supposed to be using it for. A quick google search tells me it can be used as a replacement for normal wheat flour, and so I thought, alright here it goes!
So let's get over the ingredients so we can get started!
For a batch of roughly 21 to 24 small cookies, you'll need:
115g unsalted butter, soften
60g muscovado sugar
(or light brown sugar)
60g sugarless sugar blend
(or castor sugar)
80g sweet potato flour
180g quick-cook oats
(180g was all I have left, and it worked!)
1 egg
1 tsp vanilla extract
1/2 tsp salt
1/4 tsp baking soda
100g semi-sweet chocolate chips
First up, cream the butter and sugars until the butter gets "fluffed up" before whisking in the egg and vanilla extract. Add in all the dry ingredients and fold until almost fully combined and then fold in the chocolate chips until just combined.
Drop tablespoonfuls of the batter onto a baking sheet lined with parchment paper and give each of them a firm press to flatten them down as they will not spread much during baking.
Send them into an oven pre-heated to 190 degree Celsius for about 15 to 20 minutes, or until the cookies turn slightly golden brown (if you prefer your oatmeal cookies crisp/crunchy like me).
And tadaa~
These cookies are crunchy and slightly crisp at the edges, not too sweet, and gluten-free!
Per serving of 1 cookie has 86 kcals with 11.2g carbs, 4.7g fats and 0.9g protein.
Till then,
Mia Foo
