Simple Gluten Free Kitchen

Good For You Cookies

by . 33 Comments

I always think of one of my husband’s client when I make these cookies.  Anyone who tasted these cookies at our home could not get over how good and nutritious they are in every bite. After savoring her yummy treats for few years my gluten free lifestyle prompted me to request  for two of her recipes that I thought were the best. True to her generous nature, she gave me the recipes before moving from Richmond . She created this cookie recipe NUT FREE after sifting through a bunch of recipes. I named these “good for you” because they are unbelievably good and you won’t be able to stop at just one. Nor should you, since they are full of wholesome goodness of oats, quinoa, cranberries, chocolate chips, sunflower and pumpkin seeds. I hope you will  LOVE these cookies as much as we love it.

Update: December 4, 2020

If you want to see the recipe in action Check my video on YouTube.

 

 

Quick Notes:

  • The flours that I have used, give you soft and fragile cookies.
  •  Bake only one sheet of cookie tray at a time on the middle rack in the center of the oven.
  •  Use shiny, light colored cookie tray lined with parchment paper for more even cooking.
  • With lack of freezer space I have never tried freezing them but they stay soft in an airtight jar as long as it takes to eat them.

 

 

Let’s check the goodness of these cookies briefly:

  • Pumpkin Seeds: Also known as pepitas, they are the only seeds that are the most  alkaline forming, in this world of highly acidic diets. They give a healthy hit of mono saturated and poly unsaturated fats which helps maintain cholesterol and blood pressure.
  • Sunflower Seeds: They contain a high quantity of healthy fats, proteins, fiber, phenolic antioxidants and essential vitamin and minerals to keep our body running at optimal level. Just like pumpkin seeds they contain a good balance of mono saturated and poly unsaturated fats.
  • Oats:  Oats have such an impressive nutritional profile that you can write a book on them. They are well worth eating them daily for good overall health.
  • Semi Sweet Chocolate Chips: Semi sweet chocolate chips contain 60% bitter sweet chocolate and 40% sugar. All chocolate contains some percentage of cocoa, which in turn contains a poly phenol group called flavanols. These flavanols act as antioxidants. Want to know why anti oxidants are good and how they work? Check here.
  • Dried Cranberries: Although cranberries are high in calories, they are also packed with nutritional punch. They are naturally fat and cholesterol free and provides fiber, Vitamin C and other antioxidant compounds.
  • Quinoa Flour: Quinoa flour is made from quinoa, which is an amazing whole grain that comes with several benefits. It is high in protein, calcium and iron. It is a wonderful source of fiber for the body and has a low glycemic index, which means it is also good for diabetic people.

 

 

GOOD FOR YOU COOKIES

Recipe by Mrs Betty Yuen (a client)

Makes 3 dozen cookies of 2.5″ (approx.)

Ingredients:

  • 135 g (1 cup) quinoa flour
  • 200g (1 1/2 cup) Gluten free All purpose flour
  • 1/3 tsp xanthum gum (only if the Gluten Free All purpose flour you are using doesn’t have it)
  • 67 g (3/4 cup) quick cooking oats
  • 1 cup unsalted butter, at room temperature
  • 3 eggs, at room temperature
  • 145 g (3/4 cup) sugar
  • 1 tsp vanilla essence
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup dried cranberries
  • 3/4 cup pumpkin seeds
  • 3/4 cup sunflower seeds
  • 3/4 cup semi sweet chocolate chips

Method:

  1. Preheat oven to 375° f.  Line two baking trays with parchment paper (read quick notes in the post above). Set aside.
  2. In a large bowl or stand mixer, cream butter and sugar until fluffy.  Add eggs one at a time. Add vanilla and beat for additional 2 minutes.
  3. In a separate bowl combine quinoa flour, gf all purpose flour, quick oats, baking soda, salt and xanthum gum. Stir into butter mixture until combined.
  4. Fold in in cranberries, chocolate chips, sunflower and pumpkin seeds.
  5. Drop cookie dough by rounded tablespoonfuls, about 1.5″ apart, onto prepared baking sheet. Shape and slightly press with wet fingertips (because the dough would be sticky).
  6. Lower the temperature to 325 (check the update at the end of the recipe). Bake for 12-15 minutes, rotating cookie tray in oven, halfway through. Cookies are done when they are golden brown.
  7. Remove from the oven and let them stand 5 minutes before removing the cookies from the tray to cool on wire rack.

Note: The gluten free all purpose flour in this recipe is made with brown rice flour, oat flour, tapioca flour and potato starch, to which xanthum gum was not added previously. Check here.

Update April 14, 2020

I have always baked these cookies at 325°F but my daughter baked them at 375°F today.  I am not sure if that is because of the cookie dough, that was in the fridge for two days or the non stick heavy duty liner that I am now using to protect the bottom of the oven. Whatever the reason if you try to bake these for the first time please bake the gluten free cookies at 325°F. However, if you find your oven is taking longer to bake then turn up the temperature.

 

the batch she baked

 

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Reader Interactions

Comments

  2. Thanks for the quick tips. Certainly that is useful for someone like me who made some mistakes when baking cookies and all turned out flop. These cookies are healthy and I would like to try my hands esp now that I know how to avoid the mistakes I have been making when baking cookies.

    Reply

  10. Hi Balvinder,
    The cookies look absolutely good for you and definitely a holiday crowd pleaser recipe. Will try this holiday season where any recipe other than the regular oatmeal raisin and choc chip is refreshing. Kids also love all kinds of cookies.
    Love Ash.

    Reply

  15. These recipes are much better and healtheir than the ones I made. I wish we got stuff like quinoa and brown rice flour much more easily in India. I see a new layout for the website.. Very very nice!! Just one question.. do we have to subscribe again to your mailing list.. cos I didnt get your last two posts!!

    Reply

    • Yes, My dear you have to sign up again. Email me your address,my husband might visit Indian next year,( I am serious) . I will send you quinoa grains which you can grind it in flour.

      Reply

  18. ps.. are you concerned about sugar at all? I understand most people get too much sugar as additives in regular food they don’t even know has sugar and corn syrup etc… but is 3/4 cup of white sugar ok for you? yes I’ll probably eat them all 🙂

    Reply

      • Thanks for your response. I’ve always wondered if people go overboard with their concern about sugar. I would think in small amounts it’s ok. As I said before most people get their sugar as added sugar in foods they don’t even know have sugar (just about anything processed). On the other hand since I have eliminated most sugar form my diet I feel so much better, not mention having lost weight. Thanks, they are going to be made today. It’s raining outside and a perfect day for some cookies:)

        Reply

        • I won’t eliminate sugar from my diet unless I have a problem. I love cakes and breads and I believe in working out with balanced food. We as a family eat sugar in baked goods or desserts only and that too in moderation which is not very common in Indian families who go overboard with sweets. I am going to post a cake recipe soon which does not have sugar but has sweetness from dates and buckwheat honey.

          Reply

  21. Hi Balvinder,

    I wanna try this delicious cookie recipe but wants know the butter quantity exactly . Do u used 1 cup melted butter?

    Thanx
    Dipali

    Reply

  22. Thanks Balvinder for ur promptly reply and the link( and sorry for the delayed reply) .But my son was down with ear infection so i couldn’t able to make the muffins . But I’ll definitely make it and will send u the pics too.

    Thanks a bunch
    Dipali

    Reply

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