Double Chocolate Oatmeal Cookies

  • Yield: 30 pieces


1/4cup butter, softened
3/4cup packed brown sugar
2 eggs
1 1/2cups certified wheat-free old-fashioned (large-flake) rolled oats
1/3cup unsweetened cocoa powder
1/4cup Gluten-Free Flour Mix
1/2cup gluten-free semisweet chocolate chips


  1. Preheat oven to 350F.
  2. Lightly grease baking sheet.
  3. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light and fluffy. One at a time, beat in eggs, beating well after each addition. Beat in vanilla. Set aside.
  4. In a medium bowl, sift together oats, cocoa powder and flour. Stir into butter mixture until just combined. Stir in chocolate chips. Let stand for 5 minutes.
  5. Drop dough by heaping teaspoonfuls, or roll into small balls, and place 2 inches apart on prepared baking sheet. Bake in center of preheated oven for 13 to 15 minutes or until center is slightly set. Transfer cookies to a wire rack and let cool.

Excerpted from The Complete IBS Health & Diet Guide by Dr. Maitreyi Raman, Angela Sirounis, Jennifer Shrubsole © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.


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