This is a sponsored post written by me on behalf of Smart Balance.
I used to be known as the cookie girl. Come the holidays I’d spend 2 days straight (at least) baking up batches and batches of cookies and arranging them prettily in sweet gift boxes to carry to neighbors, co-workers and family. But then the day came when I could no longer eat gluten and everyone asked “where are the cookies?” After a few years everybody accepted that there would be no holiday package of cookies to enjoy but every year I found myself very disappointed.
But recently I have been experimenting with gluten free flours and, hip-hip-hooray, I’m baking again! My doctor shared with me the concerns of using GF substitutes and asked that I do my best to healthy up my diet and recipes where I can if I decided to continue using gluten free cooking alternatives.
So when I heard about Smart Balance I decided to look into it a bit more. Turns out that there are lots of healthy benefits to swapping Smart Balance from your usual butter. They are heart healthier and aren’t made with hydrogenated or partially hydrogenated oils PLUS they naturally contain g trans fat. The unique blend of fats in Smart Balance is designed to improve your ratio of good cholesterol versus bad. Last of all they contain Omega-3s (which I have been told I need more of in my diet) and other vitamins.
Now for the better part… As somebody who has had to modify recipes to be gluten free I have to tell you that sometimes a simple ingredient substitution can send your whole recipe into tatters BUT Smart Balance Butter Sticks and spreadable Butter & Canola Oil Blend substitute 1-1. No hinky converted quantities to have to figure out which is awesome for me since I’m terrible at math!
But let’s get right on with this recipe already, shall we?
Crunchy oatmeal chocolate chip cookies
If expecting company this recipe can be easily doubled. As is this will make 10 gigantic, crunchy oatmeal cookies!
- 1 stick of Smart Balance Blended Butter Sticks, melted (1/2 cup)
- 2/3 cup packed brown sugar
- 1/3 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 2/3 cup flour or gluten free flour blend
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups of old fashioned style oats
- 2/3 cup chocolate chips (or currants, raisins, butterscotch chips, etc)
- Preheat oven to 350°.
- Beat Blended Butter Sticks, sugars, vanilla and egg until smooth.
- Stir dry ingredients together in a small bowl until well incorporated. Slowly add to blended butter and sugar mixture, beating until all is fully mixed.
- Fold in oatmeal and chocolate chips (or other mix-in).
- Spoon out onto a greased cookie sheet in the size you wish.
- For smaller cookies bake 10-12 minutes. For salad plate sized (like mine! :) bake 20-23 minutes.
Now, if you’re using a Gluten Free flour blend the cookies are far more brittle than with traditional flour but it’s no big. Allow the cookies to cool to the point where you can comfortably touch the cookie sheet barehanded (please be careful, people!) and use a metal spatula to slowly pry them off of the sheet. If you try straight out of the oven, they’ll fall apart. If you wait until fully cool, you’ll be scraping cookie bits off of your sheet!
If you’re looking for more ways to healthy up your eating habits in 2014, I have some good news… Smart Balance also offers other grocery items like milk, peanut butter (it’s super good) and mayonnaise. PLUS check out the FREE Smart Balance 14 day meal plan to help get things going on the right track!
This is a sponsored post written by me on behalf of Smart Balance.Written by Allison Murray - Visit Website