Oh I am so delighted with how my two batches of cookies came out! For Thanksgiving holiday we had several gatherings we were attending, so I decided to make 2 batches of cookies for each and EVERYONE LOVED them! A lot of people were surprised that both recipes are gluten-free and dairy free and one of the batches had no refined sugar or grains!
I wish I could take all the credit for both of the recipes, but really I just modified two excellent recipes I found online! I hope you enjoy them as much as I did!
Vegan Gluten-Free Oatmeal Chocolate Chip Cookies
1 cup gluten free rolled oats, (more below)
1 cup gluten free organic gluten free all purpose flour
½ teaspoon baking powder (aluminum free)
½ teaspoon baking soda (aluminum free)
¼ teaspoon salt (I used a little more than this more like 1/2 teaspoon of pink Himalayan salt)
¼ cup + 2 tablespoons melted coconut oil (or use applesauce if you prefer oil free)
¼ cup coconut sugar
¼ cup pure maple syrup
2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 minutes)
1 teaspoon pure vanilla extract (I used powder which has no alcohol in it)
¾ cup vegan chocolate chips
Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside for later.
In a medium bowl, whisk together all the dry ingredients: oats, amaranth flour, baking powder, baking soda and salt.
In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs and vanilla. Whisk until thoroughly combined and resembles caramel.
Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in Add-In ingredients: chocolate chips and oats.
Using a 2-tablespoon cookie scoop, scoop cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking. Optionally, press chocolate chips into the tops of the cookies.
Bake for 8-12 minutes. Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.
Vegan Gluten-Free Grain-Free Cranberry Cookies
2 cups blanched almond flour (or almond meal)
1/4 cup coconut oil melted
1/4 cup maple syrup
1/4 teaspoon sea salt
1/2 teaspoon baking soda (aluminum free)
2 teaspoons vanilla extract (I use alcohol-free powder)
1 teaspoon apple cider vinegar
1/2 cup of dried cranberries (craisins)
Preheat the oven to 250ºF and line a large baking sheet with parchment paper.
In a large bowl, combine the almond flour, oil, maple syrup, salt, baking soda, vanilla, and vinegar and stir well to create a uniform, sticky dough. Fold in the craisins.
Drop the dough by heaping tablespoons onto the baking sheet, then use your hands to gently flatten and shape them. (They won't spread a lot with baking.) Get your fingers wet with water to help prevent sticking while you work with the dough.
Bake until the cookies are firm to the touch around the edges, about 30 minutes at 250ºF.
Remove the cookies from the oven and let them cool on the pan for at least 10 minutes before attempting to remove them. They will firm up more as they cool. Serve warm or at room temperature. These cookies can be stored at room temperature for up to 3 days, but they will have the best shelf life and texture when stored in an airtight container in the fridge or freezer.
Happy & Healthy Baking!
*All photos by Kat
*Vegan chocolate chip recipe she found here:
https://beamingbaker.com/gluten-free-vegan-oatmeal-chocolate-chip-cookies-v-gf-dairy-free/ *Grain-free Cranberry cookies she found here: