I love baking! I love modifying recipes to contain fruits and adding various flours to boost the fiber and nutritional content. My personal flour favorites include: oat flour which adds 12 grams of fiber per cup and whole-wheat pastry flour which adds a whopping 16 grams of fiber per cup. Fiber is terrific at making you feel full so you don’t go overboard with your homemade treats.
Oatmeal Cookies {not FODMAP friendly}
I make this cookie dough in advance and freeze. That way I can enjoy small batches of warm cookies rather than making the entire recipe, which as you know, often leads to overeating! I keep half the batter simple oatmeal cookies and the other half mixed with dried cherries and mini chocolate chips.
(½) cup butter, at room temperature
½ cup canola oil
3/4-cup brown sugar
½ cup sugar
1 large egg
1 tsp vanilla extract
1 cup all purpose flour (can sub whole-wheat pastry flour)
1 tsp. baking soda
3 cups old-fashioned oats
1/2-cup oat flour (Bob’s red mill or food process old fashioned oats to flour consistency)
½ cup mini chocolate chips-optional
½ cup dried cherries or cranberries-optional
Directions:
- In a large bowl, mix butter, oil, brown sugar and sugar with an electric mixer or spoon until creamy.
- Crack egg and mix with fork to blend.
- Add egg and vanilla to sugar mixture
- Add flour, baking soda, oats and oat flour.
- Divide dough into 2 batches.
- Roll plain dough into log on parchment paper. Roll in parchment paper to freeze, store in large freezer plastic bag or wrap plastic wrap over parchment paper.
- Mix in mini chocolate chips and dried fruit into remaining batter.
- Roll dough into log on parchment paper and freeze as directed above.
- Freeze dough for at least 8 hours or keep in freezer for up to 2 months.
- When desired, preheat oven to 350 degrees.
- Remove dough from freezer and cut frozen dough into 1/4-inch rounds; place on cookie sheet prepared with parchment paper. Place rounds about 2 inches apart.
- Bake for 5-7 minutes, until slightly brown on the outer edge of the cookie.
After the dough is mixed, simply place it on a piece of parchment paper and roll up into a log.
Roll the log up in the parchment paper, place in a freezer ready plastic bag and freeze for up to 2 months (if they should last that long!)
When cutting the frozen cookie dough log, be sure to use a sharp knife and cut like you were using a saw rather than just squish into the dough, you’ll get a more even thin cut cookie that way!
Remember bake what you need, which is about 2 cookies per person! No need to bake more because…yes, someone will overdo it!!
YUM!
