Recently I went to the grocery store over lunch and was really craving a very large oatmeal cookie. I always try to eat on the healthier side during the week, so this cookie was certainly a splurge for a weekday treat. I honestly almost put the cookie back before checking out after looking at the ingredients list. Sugar was listed first, which if you didn’t know, means that sugar is the main ingredient.
The package described this cookie as “a bowl-sized jumbo light cinnamon-spiced cookie laced with cranberries and walnuts.” And that’s exactly what it was, a jumbo delicious cookie, that I ate in two days and savored every single bite. But it really should have been described as a jumbo cookie laced with sugar that will put you into a diabetic coma. Although that description might keep too many people from buying.
So as delectable as that oatmeal walnut cookie was, I felt compelled to make a healthier version to satisfy my sweet tooth. Rather than butter, I used avocado as a healthy fat. Pureed avocado takes a bit of time in the blender to get to the perfect consistency, but once it’s done it’s such a great alternative to using butter.
Yes, there’s still sugar in these cookies, but part of that comes from the natural sweetness of the dried apricots and cherries. There’s chewy oatmeal and smooth white chocolate chips to satisfy any cookie craving you might have. Not to mention they’re gluten free and dairy free.
My family and friends have loved these cookies so much, many of them have asked for the recipe before I was even ready to give it to all of you! I hope you enjoy them as much as everyone else has.
These dairy free and gluten free oatmeal cookies are bursting with white chocolate chips, dried fruit and oatmeal for a healthy treat to satisfy your sweet tooth.
- 1 cup pureed avocado
- ¾ cup packed brown sugar
- 1/3 cup natural cane sugar
- 2 eggs
- 1 tsp. vanilla
- ¼ tsp. salt
- 1 tsp. baking powder
- 2 ¼ cup GF AP flour
- 2 ½ cups GF oats
- ½ cup dried apricots , chopped
- ½ cup dried cherries
- 1 cup white chocolate chips
Preheat oven to 350°F and grease two cookie sheets with cookie spray.
In a medium bowl, cream the pureed avocado with the brown sugar and natural sugar.
Mix the eggs in until combined. Add the vanilla and mix to incorporate.
In a separate bowl, whisk together the salt, baking powder and flour
Mix the dry ingredients, one cup at a time, into the wet until batter starts to form.
Add the oats and mix until fully incorporated.
Add the apricots, cherries and white chocolate chips and stir to combine.
Spoon the mixture onto the prepared baking sheet and bake for 12-14 minutes.
Remove and place on a wire rack to cool. Repeat with any remaining batter.