Adapted from www.livingwithout.com
Despite the rather intimidating name (gluten-free AND vegan), these cookies pack both a nutritional and delicious punch! Blended to a fine powder, oats deliver hidden nutrition and structure to these cookies so they won’t crumble. I make them with an egg and butter substitute with excellent results, though you could use two eggs and butter if you’re not looking to make them vegan.
2 1/2 cups certified gluten-free rolled oats (Bob’s Red Mill from Co-op)
1 3/4 cups gluten-free All-Purpose Flour Blend or blend of choice
1 tsp baking soda
1/2 tsp xanthan gum (omit if already in your flour blend)
1/2 tsp ground cinnamon
1/4 tsp salt (omit if already in your flour blend)
1 cup Earth Balance Soy-free/Dairy-free buttery flavour spread (in the dairy section at the Co-op)
1 1/4 cup packed brown sugar (I used Coconut Sugar, lower on the Glycemic Index)
1/2 cup granulated sugar (Again, I used Coconut Sugar)
Egg substitute: 2 TBSP of ground chia seed (or flax) mixed with 8 TBSP of hot water. Allow to thicken.
2 tsp pure vanilla extract
1 – 1 1/2 cups Enjoy Life semi-sweet chocolate chips
1. Put oats in a blender or food processor, blend to a fine powder and transfer to a large bowl. Add gluten-free flour blend, baking soda, xanthan gum, cinnamon and salt and stir to combine. Set aside.
2. Using an electric mixer, beat together butter substitute and sugar until combined. Beat in the egg substitute (half of the mixture at a time), mixing after each addition. Add the vanilla extract and mix. Gradually add dry ingredients, mixing well and scraping the bottom and sides of the bowl with a spatula. Stir in chocolate chips by hand. Refrigerate batter at least 30 minutes to reduce cookie spreading.
3. Preheat oven to 375 F. Line cookie sheets with parchment paper.
4. Drop batter by rounded teaspoons, 2 inches apart, onto prepared cookie sheets.
5. Place cookies in preheated oven and bake 10 – 12 minutes, until lightly browned. Cool 1 minute on cookie sheet before removing to wire rack.