Tag Archives: Oatmeal

Soft & Chewy Oatmeal Cookies (gluten free)

Soft and Chewy Oatmeal Cookies

Another snow day and one sick kid, what else can I do, but make cookies!  Ask me any day of the week and I’ll tell you my favorite type of cookie is a soft and chewy oatmeal cookie.  When I haven’t had one in a while, I dream about eating them.  When I was pregnant with Evan and eating no treats whatsoever due to gestational diabetes, oatmeal cookies was the thing that I craved the most and wanted to bake the moment we left the hospital (although, let’s be realistic, I did not bake anything for weeks!).  For me, it has to be a soft and chewy oatmeal cookie, keep your crunchy cookies (sorry mom), I don’t want them.  I’m happy to eat them plain Jane, with chunks of chocolate (of course), even dried cranberries or apricots, walnuts, pecans, pistachios, all yum, but never ever never try to slip me an oatmeal cookie with raisins! I am sorry if you are a raisin fan, but raisins have no place in any oatmeal cookie I’m going to eat!   

Plain Jane Soft and Chewy Oatmeal Cookies with Walnuts

Plain Jane Soft and Chewy Gluten Free Oatmeal Cookies with Walnuts

I have made A Lot of oatmeal cookies over the years and really just try to throw oatmeal in most any cookie I make, so I guess pretty much every cookie I make is in some form an oatmeal cookie (except these perfect peanut butter cookies, no oatmeal here and just perfect without it). But, hands down, these right here, these soft and chewy and might I add gluten free oatmeal cookies, are my absolute best most favorite cookie ever! I make these gluten free, but I do give instructions below for adding the gluten back in if that’s your preference. 

Gluten Free Soft and Chewy Oatmeal Cookie Batter with Chocolate, Walnuts & Cranberries, oh my!

Gluten Free Soft and Chewy Oatmeal Cookie Batter with Chocolate, Walnuts & Cranberries, oh my!

I don’t use a pre-mix gluten free flour blend as I find all of them have some ingredients I just don’t want to eat (namely, Xanthan Gum, which does not agree with my tummy), so I made up my own mix with not too many ingredients and nothing weird.  Just a simple mix of brown rice flour, oat flour (make it yourself!), almond flour (you can make this too!) and a little cornstarch, easy peasy. But again, if you want the gluten, see instructions below…

I use coconut oil in place of butter (but butter would work too) and my secret to making cookies extra soft and yummy, wait for it…Neufchatel (that’s just naturally low fat cream cheese). A big spoonful of vanilla, pumps up the flavor and if you’re feeling fancy you can toss in some chopped chocolate, nuts and cranberries or really anything you like (just don’t tell me if what YOU like is raisins!). Now go bake some cookies!   

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Double Chocolate Oatmeal Almond Cookies

Double Chocolate Oatmeal Almond Cookies

These cookies have a rich chocolately flavor, reminiscent of a brownie with a moist cakey texture. The cocoa is just intense enough so you don’t really taste the banana and the coconut flavor is very subtle, but I really like it with the almonds.  For the almonds, I used the sliced ones with the skins still on and left them as is, if you prefer chop them up into smaller pieces, you could even chop up whole almonds if you like.  Double Chocolate Oatmeal Almond CookiesFor the chocolate chips I like 60% or above cocoa and you could even use bar chocolate cut into chunks.  Vanilla extract was added for flavor but I think almond extract would also work well.  And there’s enough oats so you can feel healthy and indulgent all at the same time, yum….I can’t get enough of these, the only taster who was a bit luke warm on them is my five year old, normally lover of all things baked (that is cookies, muffins, pancakes, etc), I think I just needed to add a few colorful m&m’s and he would have been sold!

Double Chocolate Oatmeal Almond Cookies, yum!

Double Chocolate Oatmeal Almond Cookies, yum!

Double Chocolate Oatmeal Almond Cookies

Author: Sweet Green Kitchen’s Jen Jones


1/2 cup Unbleached Flour

1/2 cup Whole Wheat Pastry Flour

½ teaspoon Salt

1/2 teaspoon Baking Soda

4 Tablespoons (1/2 stick) of unsalted Butter

2 Tablespoons extra virgin coconut oil

1/4 cup granulated Natural Cane Sugar

1/4 cup Brown Sugar

1 Egg – I use X-large

1 teaspoon pure Vanilla Extract

1/2 large ripe Banana – mashed

1/4 cup cocoa powder – I use a mix of Natural and Dutch Processed

1 cup Old Fashioned Rolled Oats

1/2 cup Bittersweet Chocolate Chips – I use 60% cocoa or above

1/4 cup slivered almonds

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Pumpkin Oatmeal Mini Muffins

I know, I know, every food blog and website you go to right now has pumpkin recipes and here’s one more! pumpkin oatmeal mini muffinsBut these little muffins are a perfect and healthy treat.  I bring these to my son’s class for Halloween and Thanksgiving parties and the kids devour them without getting  all sugared up.  These are also great for an afternoon snack.  The maple syrup works perfectly with the pumpkin flavor and makes it taste just like autumn in a little bite.  pumpkin oatmeal mini muffins with pecansThese muffins are delicious as is, or if you so desire even better with some chopped pecans. I love making these as mini muffins, but they’re just as yummy as full size muffins if you prefer.pumpkin oatmeal mini muffins with pecans

pumpkin oatmeal mini muffins

Pumpkin Oatmeal Mini Muffins

Author: Sweet Green Kitchen’s Jen Jones

Adapted from Angie Walker’s Pumpkin Banana Oatmeal Muffins



1 cup all purpose flour

½ cup whole wheat flour

1 cup old fashioned oats

2 teaspoons baking powder

2 teaspoons cinnamon

½ teaspoon baking soda

½ teaspoon salt

1 cup pumpkin puree – I use canned pumpkin

1 large ripe banana – mashed

2 eggs

2 teaspoons vanilla

¼ cup apple juice

½ cup maple syrup

¼ cup canola oil or other oil

Additional – about 2 Tablespoons of oats & a bit of Raw Sugar – to sprinkle on top

Optional: ½ cup chopped nuts, pecans are my preferred – I skip this when making for a school event

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Oatmeal Maple Scones

WP_20140427_043 Maple Oatmeal Scones

Oatmeal Maple Scones

inspired by the Barefoot Contessa

Author: Sweet Green Kitchen’s Jen Jones

Inspired by the Barefoot Contessa’s Maple-Oatmeal Scones, but with a whole LOT less butter, Ina also tops her scones with a maple glaze while I do not.  I’m personally not a big fan of glazes as they tend to be a little too sweet for me, instead I chose to make a little maple mascarpone spread based on the idea of a traditional British scone being served with clotted cream, but totally different.  If you like the idea of a glaze, you can find it here http://www.foodnetwork.com/recipes/ina-garten/maple-oatmeal-scones-recipe.html , you could also skip the mascarpone spread and just use a little butter on the warm from the oven scones or jam of your choice.  This recipe bakes just as scones should (in my opinion at least), a little bit dense, a little bit moist and (preferably eaten) a little bit warm from the oven.  If Goldilocks were here in the kitchen, I think she might feel compelled to utter “just right”.



1 1/2 cups Unbleached Flour

1/2 cup Whole Wheat Pastry Flour

1 cup Old Fashioned Rolled Oats (regular Oatmeal not instant)

2 Tablespoons Brown Sugar

1 Tablespoon Baking Powder

1 teaspoon Cinnamon

1/4 teaspoon Salt

4 Tablespoons cold unsalted Butter (1/2 stick)

2/3 cup Plain Greek Yogurt (I use non fat)

1/4 cup Maple Syrup (the real stuff)

1/4 cup Low Fat Milk (I used unsweetened Almond Milk, since that’s what I have)

1 large Egg

1 tsp Vanilla Extract

1/4 heaping cup chopped Walnuts


Preheat oven to 400 F.  Lightly butter or spray a large baking sheet, or cover with parchment.

IMG_4721 Maple Oatmeal Scones Dry MixIn a large bowl stir together dry ingredients (flours through salt).  Cut the butter into 1/2 inch cubes and cut them into the flour mixture, until the mix resembles coarse crumbs.


In a small bowl stir together yogurt, egg, maple syrup, milk and vanilla extract.  Add to the flour & butter mixture.  Stir to combine.  Mix in the nuts.  The dough should come together to form a slightly sticky ball.WP_20140427_005

IMG_4736 chopped walnutsIMG_4737

IMG_4742Gently roll out the dough to about 3/4 to 1 inch thick. Cut dough into whatever shape you like.  I used heart shaped and round fluted cutters about 3 inches across, because when your baking assistant is a tyrannical/terribly sweet not quite 5 year old, mama does not get to choose and why use one shape when three are better (for the record I insisted on the fluted edge heart cutters).

IMG_4743Place scones on prepared baking sheet.  Sprinkle with a little coarse raw sugar if you like.

Bake for 12-14 minutes, or until top is lightly browned and toothpick comes out clean.

Remove baking sheet from oven and allow to cool a few minutes, before transferring scones to a wire rack.  Enjoy!  

Makes about 12 – 15 or maybe even 18, scones depending on the size.

Click here to view printable version

IMG_4752 Maple Oatmeal Scone


Recipe Notes:  I served my scones with both Blueberry Mascarpone and Maple Mascarpone Spreads.  For the blueberry version, I simply stirred together a few tablespoons of mascarpone with some really good blueberry preserves and then for the maple version, just a little maple syrup and a sprinkle of cinnamon into the mascarpone, amounts to your desired taste and stirred until creamy.   IMG_4753 Maple Oatmeal Sone

A Note on Shapes:  I rolled out my dough and used a combination of fluted edge round and heart shaped cutters measuring about 3 inches across and also a smaller 2 inch heart shaped cutter.  If you don’t have cutters of this size on hand, you can use the open end of a juice glass or tea mug as makeshift cutters or if you like simply free cut squares out of the shaped dough with a sharp knife.  I would stick to shapes that are fairly uniform across and steer clear of pointed edges such as stars or trains with their pesky smoke stacks (if you have a young boy at home you’ll know just what I’m talking about).     

Additional Notes:  A recipe for Baking Powder

So on my last test of this recipe, I found myself in the very unfortunate situation of reaching into my baking powder container and coming up with a Tablespoon measure only 2/3 of the way full. My baking powder was empty! Now my policy is to always stock up on sale and never ever ever not have a backup of frequently used (and some not so frequently used) items and this is especially the case in the kitchen.  Plus I was so certain that I had an extra container of baking powder hidden away which is probably why I ignored the fact that it was nearing empty on my recent trips to the market.  I searched and searched through my overstocked pantry, the baskets on top of the fridge and everywhere else I could think of, to only come up empty on the baking powder front.  Mind you this was all taking place early on a Sunday morning when I sometimes like to spend a little alone time in the kitchen before the family chaos begins and my time before my four year old invaded my world was ticking by fast.  After a bit of panic, I remembered that my brother-in-law Josh had sent me a link to an article about the difference between baking powder and baking soda a month or two ago.  So I went to my computer, waited for it to wake up (this actually takes awhile, as I’m repeatedly told by my husband and daughter that it’s old and it sucks and it desperately needs to be replaced, but that’s a story for another day), and then searched through all my old emails for the one in question, the one that would hopefully save the day.

So according to the link sent by Josh, http://shine.yahoo.com/shine-food/what-s-the-difference-between-baking-soda-and-baking-powder-144950994.html,one can make baking powder using a recipe of baking soda and cream of tartar, great!  One problem, I had no cream of tartar, in fact my dad had given me some not too long ago for a cake decorating class I was taking (don’t even remember what it was supposed to be used for), but then I gave it back to him, d’oh!  But, then I read on and discovered that in the absence of cream of tartar, lemon juice could be used, and lemon juice is one thing I am never out of, woo hoo, my morning and my scones were saved!.   I’m not going to get into the science of it all and the exact ratios, for that you can go to the link above, but long story short, for my missing 1 teaspoon of baking powder, I replaced it with ½ teaspoon of baking soda plus 2 teaspoons of lemon juice.  I added the baking soda in with my dry ingredients and the lemon juice in with my wet.  The recipe worked, I noted no discernible difference between this batch of scones and previously tested batches using the full Tablespoon of baking powder.  So now you know, no need to panic if out of baking powder, but if you end up with an empty box of baking soda, you’re on your own. : – )


Chewy Banana Oatmeal Cookies with Chocolate and Walnuts


Chewy Banana Oatmeal Cookies with Chocolate and Walnuts

Author: Sweet Green Kitchen’s Jen Jones

I am deeply ashamed to admit it, but somehow I let National Oatmeal Cookie Day come and go without even knowing it existed! It’s true, it was March 19 according to Teresasfamilykitchen, admittedly I did not research this to see if it’s true or not, but really who needs an excuse to make chewy gooey oatmeal cookies anyway, certainly not me. I cut down some of the butter in this recipe and replaced it with Neufchatel cheese, which yields a lovely light, soft and chewy texture to this cookie. I also decided to have a little fun and baked up half the batch in mini muffin tins, this kept the dough from spreading while it baked to lend even more to the already perfect cookie texture.


1 cup Unbleached Flour – preferably organic

1 cup Whole Wheat Pastry Flour

1 teaspoon Salt

1 teaspoon Baking Soda

¾ stick of unsalted Butter

4 ounces Neufchatel Cheese

½ cup granulated Natural Cane Sugar

½ cup Brown Sugar – I use organic (for pretty much every ingredient here)

2 Eggs – I use X-large

2 teaspoons pure Vanilla Extract

1 large ripe Banana – mashed – about ½ cup

1 ½ cups Old Fashioned Rolled Oats

1 cup Bittersweet Chocolate – from about 6 oz chopped chocolate OR chocolate chips or a combination of the two – I used 3 oz chopped chocolate and ½ cup 60% cocoa chocolate chips

½ cup chopped WalnutsWP_20140402_015


Preheat oven to 375 F.

In a small bowl, whisk together flours, salt and baking soda. WP_20140402_014

In a larger bowl, cream together (by hand) Butter, Neufchatel Cheese and Sugars, until light and fluffy. Add Eggs and Vanilla, mix until combined. Mix in the mashed Banana.

Add the flour mixture into the butter mixture and mix until just combined. Stir in the Oats, Chocolate Chunks and Walnuts.WP_20140402_017WP_20140402_019



Scoop out 1 slightly heaping Tablespoon of dough and place it on a cookie sheet WP_20140402_024or alternatively drop the dough into each cup of a mini muffin tin. WP_20140402_026Bake for 8-10 minutes at 375 F. Err on the side of undercooked and allow the cookies to rest on the baking sheet out of the oven for a few minutes before transferring to a cooling rack.

This recipe makes about 3 dozen (36 cookies) give or take. Enjoy!

Recipe Note: A strange thing happens to these cookies when you let the batter rest for a little while, say between baking batches.  The resulting cookie, bakes up a bit thicker and denser, while the unrested version bakes a bit flatter and gooeyer. Now, I have never claimed to understand much about baking science, but I suspect it has something to do with the baking soda’s reaction evolving.  Either way the end result is oh so very yummy.

Click here for printable version

WP_20140402_056WP_20140402_053WP_20140402_043 Oatmeal Banana Cookies with Choc and Walnuts masquerading as a muffin



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