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Lectin-Free ‘Oatmeal’ Chocolate Chip Cookies

It was just an experiment but the result was so good I need to share. For some reason I felt like oatmeal cookies, although it was never something I loved in the past, before my lectin-light diet. According to Dr. Gundry oats are loaded with lectins that can’t even be destroyed by pressure cooking, so using real oats is out of the question. But since I came to Romania, I discovered millet flakes. And even though I wouldn’t make millet flakes a daily staple in any diet, millet is good if eaten in moderation and to replace other much heavier in lectins cereals.

Millet is a cereal and an ancient one for that matter. In Romania, it used to be a staple before the cultivation of corn, people in the area were eating millet polenta. Still very popular in Eastern Europe, millet is easier to find here in various forms, and a staple for gluten-free diets. There are many cautionary remarks about eating millet (mainly related to how it affects hormones), but if you don’t make it something you eat everyday, or in big quantities, it can be a delicious and nutritious addition to your diet. Of course, it is a carb with a relatively high glycemic index, especially in the form of flakes (the more processed a grain is the higher the glycemic index) but again, use it smartly to keep you satisfied and away from junk when you are craving comfort food, especially in the cold season.

Back to our cookies. The dry mix is made of almond flour, tigernut flour and millet flakes. The wet and fat mix is made of eggs, a combination of coconut butter, coconut oil and nut butter (I used hazelnut) and the flavors are cinnamon, nutmeg and vanilla. And some dark chocolate chips, because… chocolate. A pinch of salt makes everything better, in fact that’s the first thing my husband noticed, the touch of salt and dark chocolate (he has a fine palate, right?). My use of sweeteners these days is very rare, because I learned how to combine ingredients that are naturally sweet to not need much added sweetness. I added just one tablespoon (or even less) of inulin powder, but any compliant sweetener will work. Of course, you may have a sweeter tooth, in which case you might want to add a little more.

When I first thought about making them, I wanted to use French, organic butter. I even took it out on the counter, but then I changed my mind. I have been dairy free for a while, with just occasionally adding this type of butter, but somehow I don’t like that much the taste and smell of warm butter. So I used the alternative fats I had around: a mix of coconut butter, coconut oil and hazelnut butter. They have to be melted, but not warm, as you will mix them with the eggs and you don’t want scrambled eggs. You can use equal parts of each, but if you have more or less of something don’t worry, it will work fine. Just don’t make it only coconut butter because it tends to be a little dry.

The texture of these cookies is not too soft, and not too crunchy, just somewhere in the middle with a crunch factor from the millet flakes. I thought they would be a little crumbly but they were not at all. They hold together well and have a good, almost soft bite, without being too floury. But try it for yourself and let me know. Enjoy!

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Lectin-Free 'Oatmeal' Chocolate Chip Cookies

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By Claudia Curici Serves: 15 cookies
Prep Time: 15 minues Cooking Time: 12 minutes

A lectin-free version of the delicous oatmeal cookies

Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup tigernut flour
  • 1 cup millet flakes
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon powder
  • 1/4 teaspoon nutmeg powder
  • pinch of salt
  • 1/3 cup coconut butter, melted but not warm
  • 1/3 cup coconut oil, melted but not warm
  • 1/3 cup nut butter (I used hazelnut butter)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon inulin powder or other compliant sweetener, or more to your preference
  • 2 pastured eggs, room temperature
  • 70 grams dark chocolate, chopped or chocolate chips, minimum 75% cacao (add more if your heart desires)

Instructions

1

Preheat oven to 350F (180C) and take the eggs out of the fridge. Prepare a baking sheet with parchment paper.

2

Put the oils and butters in warm water or melt them the way you want, making sure they won't be warm when you mix them with the eggs.

3

Combine all the flours, millet flakes, baking powder, cinnamon and nutmeg and salt in a bowl.

4

In a bigger bowl, combine the melted butter together, add the eggs, vanilla and sweetener and whisk.

5

Add the dry mix to the wet and mix the dough with the hands. The dough might look a little crumbly, but once you shape them in your warm hands they'll stick together.

6

Add most of the chocolate to the dough, combine and leave some chocolate to add on top.

7

Shape the dough in about 15 balls, add them to the baking sheet and gently press them down, without making them too thin (see the picture with the section cookie). Gently stick the sides back together if they split to much.

8

Bake them for about 12 minutes, take them out and let them cool. You can store them in a air tight container, on the counter if it's not too hot in the kitchen, or in a cool place. You you keep them for more than 24 hours store them in the fridge or you can even freeze.

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