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  • Jennifer Dutcher
    Jennifer Dutcher

    Konsyl Cookie Clusters (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Here's a recipe for gluten-free cookie clusters. They’re delicious as a dessert, but depending on how much of a sweet-tooth you have, they could even serve as a good breakfast snack/pastry! One of the things I like about this is that the recipe comes from a naturopathic dietician who has been able to work the "Konsyl Original" fiber supplement directly into the recipe itself.

    This is especially great if you have kids with celiac, who may need nutritional supplements like fiber, but have to be wary of gluten. The recipe is flexible, so if you’re feeling particularly adventurous in the kitchen, you might even try adding in your own favorite ingredients or taking any out to accommodate even the pickiest of eaters! And best of all, the end result is a dessert that will give you the fiber you need, in a form you love. After all, who doesn’t want a cookie? Particularly with these ingredients...brown sugar, almonds, dried fruit (or any substitute of your choice), and maple syrup.

    Ingredients:
    2 cup rolled oats
    1/2 cup Konsyl Original psyllium fiber
    2 tablespoons brown sugar
    ¼ teaspoon salt
    1 cup or more of any of the following: walnuts, almonds, pecans, Brazil nuts or any other nut, coconut flakes, dates, raisins, dried cherries, dried cranberries or any other dried fruit
    1/4 cup maple syrup
    3 tbsp coconut oil or melted butter
    1 tablespoon water
    2 teaspoons cinnamon
    1 teaspoon vanilla extract

    Directions:
    Preheat oven to 325 F.

    Spray a 9x13 cookie sheet.

    Mix oats, Konsyl, sugar, salt and nuts (reserve dried fruits for later).

    Bring syrup, oil, water, cinnamon and vanilla to a low simmer in a sauce pan.

    Drizzle on oat mixture and stir.

    Pour onto cookie sheet, squeezing and pinching to make clusters.

    Bake 20 minutes. Stir and add in dried fruit. Bake 5 more minutes. Cool and store in an airtight container.


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    I made this last night and accidentally added 1 cup of Konsyl so it was dry and of course I couldn't figure out how you made this stuff into cookies! I didn't realize it until after it had started cooking, so I added extra butter and brown sugar (because that helps everything), and sprinkled it all on parchment paper on the cookie sheet. My adds were walnuts and cranberry raisins.

    After cooking I broke it up into a granola mix. I loved it, just as is. My husband put it on his yogurt this morning. I will make it again and will do it correctly and make actual cookies!

    Thanks!

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    I made this last night and accidentally added 1 cup of Konsyl so it was dry and of course I couldn't figure out how you made this stuff into cookies! I didn't realize it until after it had started cooking, so I added extra butter and brown sugar (because that helps everything), and sprinkled it all on parchment paper on the cookie sheet. My adds were walnuts and cranberry raisins.

    After cooking I broke it up into a granola mix. I loved it, just as is. My husband put it on his yogurt this morning. I will make it again and will do it correctly and make actual cookies!

    Thanks!

    You're welcome! Granola sounds equally delicious - glad you enjoyed.

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    I made this but I wanted actual cookies, and I couldn't pack the oats as the recipe stands now, so I added 2 eggs and packed them into cookie shape, and cooked. Made about 18 cookies. Next time I will add a bit more honey because I thought they could've been sweeter.

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    Hi,

     

    This looks like a great recipe for our gluten intolerant son but I can't work out the last step. After pouring onto the cookie sheet, presumably in to cookie sized lumps, you then say cook for 20 minutes. This bit seems fine but then you say stir and add in dried fruit. How can this be done when the cookies have been cooking for 20 minutes? Not sure what do here. Hope you can help as I can't wait to try this recipe out.

     

    Many thanks.

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  • About Me

    Recently diagnosed with a wheat sensitivity; currently learning about a wheat and gluten-free diet.
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