Gluten Free Oatmeal Protein Cookies Recipes

GLUTEN-FREE OATMEAL PROTEIN COOKIES

Gluten-Free Oatmeal Protein Cookies image

For all you lean muscle building people (or moms trying to sneak some health food by your kids), and on a gluten-free diet, these are a must have staple. These are NOT regular oatmeal cookies, they are the best "health food" cookie I've ever had though. They beat a packaged protein bar by leaps and bounds, and they're budget-friendly as well!

Provided by addicted2creating

Categories Dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 8

Ingredients

2 cups gluten-free quick oats (Bob's Red Mill makes some)
1/2 cup milk
2 eggs
1/2 teaspoon salt
2 teaspoons vanilla
2 scoops vanilla whey protein powder (make sure it is gluten-free, I used Spirutein Vanilla Whey)
1 -2 tablespoon cinnamon, depending on your taste (it helps stabilize your blood sugar)
1/3 cup brown sugar (more if you like them really sweet) or 1/3 cup honey (more if you like them really sweet)

Steps:

Mix all ingredients together. The mixture should be like sticky cookie dough, not crumbly (add more milk if too dry and more protein powder if too wet). Drop by spoonfuls (about 1 1/2 tbsp/cookie) onto greased or parchment lined cookie sheets. Bake at 350 degrees for 15 minutes.

Nutrition Facts : Calories 22.6, Fat 0.6, SaturatedFat 0.2, Cholesterol 16.2, Sodium 57.8, Carbohydrate 3.6, Fiber 0.2, Sugar 3, Protein 0.7

GLUTEN-FREE OATMEAL COOKIES

Gluten-Free Oatmeal Cookies image

Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oats in place of wheat flour, everyone can get in on the fun.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 1h

Yield Makes 3 dozen

Number Of Ingredients 12

Ingredients

4 1/2 cups gluten-free old-fashioned oats, divided
2 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
1 teaspoon gluten-free baking powder
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup chocolate chips
3/4 cup raisins

Steps:

Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
Store in an airtight container, at room temperature, up to 5 days, or in freezer, up to 1 month.

Nutrition Facts : Calories 293 g, Fat 14 g, Fiber 3 g, Protein 5 g, SaturatedFat 8 g

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