Oatmeal-Cherry Cookies - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups old-fashioned rolled oats
- 1 cup Amarena or brandied sour cherries in syrup, drained
- Turbinado sugar, for sprinkling
Instructions
- Preheat the oven to 350 ° and position racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flours with the baking soda, salt, cinnamon and nutmeg. In a large bowl, using an electric mixer, beat the butter with the granulated and brown sugars at medium-high speed until light and fluffy, about 5 minutes. Add the eggs and vanilla and beat until smooth. Add the dry ingredients and beat at low speed until combined. Add the oats and cherries and beat until the cherries are slightly mashed and evenly distributed.
- Working in batches, scoop 6 scant 1/4-cup balls of dough onto each of the prepared baking sheets, spacing them evenly, and sprinkle with turbinado sugar. Bake for 16 minutes, shifting the sheets from top to bottom and front to back halfway through, until dark golden brown. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely. Bake the remaining 6 cookies.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).
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