Gluten-Free Oatmeal Walnut Cookies

I rarely cook or bake with grains but once in a while my kids will ask me for a traditional oatmeal cookie. Nothing I do is traditional, but this gluten-free Oatmeal Walnut Cookie recipe is a healthier version of what your grandma used to make. With the continuing rise of obesity, type 2 diabetes and insulin resistance, I lowered the amount of blood sugar spikes by using low-glycemic sweeteners and almond flour. Gluten-free oats can be a good carb addition IF you’re looking to eat higher carb foods, and yes, there are those folks still out there. The walnuts in this gluten-free oatmeal walnut cookie recipe are a smart replacement for chocolate chips because walnuts contain the most abundant amount of omega-3 fatty acids, like ALA, than other nuts. ALA’s are great for heart health and reducing inflammation in the body and are a precursor to other omega 3 fatty acids, EPA and DHA, all great for our brain health as well.

Makes about 24 cookies

Ingredients

• 1 1/2 c. almond flour

• 1 t. baking soda

• 1/2 t. sea salt

• 1/2 c. granular monk fruit, erythritol, stevia

• 2 1/2 c. gluten free old fashioned rolled oats

• 1 c. Swerve brown sugar

• 10 T. ghee or unsalted grass-fed butter, at room temperature

• 2 eggs, at room temperature, beaten

• 1 t. pure vanilla extract

• 1 c. chopped raw walnuts

Directions

• In a large bowl, place the flour, baking soda, oats and salt, and whisk to combine well.

• Add the sugars, ghee/butter, vanilla and eggs, and combine well with a handheld mixer or stand-up mixer.

• Add the wet mixture into the dry mixture and mix well.

• Fold in the walnuts.

• Place mixture into the fridge overnight so the oats can soak up all of the moisture, or for at least 4 hours.

• When ready to bake, set oven to 350 degrees and line 2 cookie sheets with parchment paper.

• Divide the dough into 24 equal pieces, about 2”, roll into a ball in your hands and place on cookie sheet.

• Press each piece of dough with the palm of your hand to flatten it into a disk.

• Bake for 16 minutes.

• Let cool for 20 minutes before transferring to a baking rack.

• These freeze well.