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Delicious Gluten-Free Almond-Oatmeal-Chocolate Chip Cookies (Video)

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Learn How to Make Quick, Nutritious, Prediabetes-Friendly Cookies

Han making healthy cookies

Han Ashley, Concierge Chef

Who doesn’t love cookies?

They’re sweet, comforting, filling… but, unfortunately, they can also wreak havoc on your waistline!

Well, buck up! We’ve cooked up melt-in-your-mouth cookies that—believe it or not—are a healthy alternative to sugar-packed cookies.

PreDiabetes Centers Concierge Chef Han Ashley shows us how to make decadent Gluten-Free Almond-Oatmeal-Chocolate Chip Cookies, which contain half the sugar of a traditional cookie and, in place of butter, have healthy Earth Balance butter substitute and creamy almond butter.

It’s made extra healthy with high-fiber, nutrient-dense oats and whole grain, gluten-free flour, and offers extra protein thanks to the almond butter and nutrient-dense egg. Almond butter—as well as the egg and butter substitute—also gives the recipe a dose of healthy fats.

Still, it’s a dessert and it does contain some sugar, which means it should be eaten in moderation. The cookie clocks in towards the upper limit of a prediabetic’s daily recommended sugar intake (2 1/2 teaspoons sugar a day). Be sure to eat just one cookie a day, says Han.

Take it away, Han…

Here’s the recipe for Gluten-Free Almond-Oatmeal-Chocolate Chip Cookies:

Makes 15 cookies

1/2 cup Earth Balance butter substitute or coconut oil
1/2 cup brown sugar
1/2 cup almond butter
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
2 1/2 cups gluten-free rolled oats
1/4 cup Aramanth flour
1/4 cup chocolate chips
1/4 cup dried cherries
1 egg

Preparation
1. Preheat oven to 350 degrees. Combine Earth Balance, brown sugar, almond butter and vanilla extract in a bowl and microwave for 30 seconds, stirring once. (Please note: In the video, Han uses 3 teaspoons vanilla extract, which is equivalent to 1 tablespoon.) Stir until well combined. Add salt, baking powder, rolled oats, flour, chocolate chips, dried cherries and egg to bowl and combine.

2. Drop heaping tablespoon-size balls of dough onto a foil- or parchment-lined baking sheet.

3. Bake cookies for 5 minutes, then rotate the baking sheet and, using the back of a spatula, press down on each cookie. Return to oven and bake for 5-7 minutes more. Cool for 10 minutes before removing cookies from baking sheet.

Are you eating nutritiously? If you have a poor diet or other risk factors for prediabetes, you may be on the road to type 2 diabetes. Take our Diabetes Risk Survey to find out!

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