GLUTEN FREE OATMEAL COOKIES
These vegan, nut free, gluten free school friendly cookies will be a staple in your house. They are sightly chewy and soft and packed with good fiber and healthy fats. Make extra and store in the freezer!
Dry Ingredients
- 1 cup gluten free oat flour
- 1 cup gluten free rolled oats
- 1/2 cup flax meal
- 1 teaspoon baking powder
- 3/4 tsp teaspoon ground cinnamon
- 1/3 teaspoon salt
Wet Ingredients
- ½ cup melted coconut oil
- ½ cup coconut sugar
- 1 flax egg (1 tablespoon flaxmeal + 3 tablespoons warm water, whisked together, set for 15 minutes)
- 1 teaspoons vanilla extract
- 2 tablespoons maple syrup
Optional Add-ins
- 1/2 cup raisins
- 1/2 cup dairy free chocolate
INSTRUCTIONS
- Preheat oven to 325°F. Line a baking sheet with greased foil. Set aside.
- In a medium bowl, stir together all the dry ingredients. Set aside.
- In a large bowl, whisk together all the wet ingredients. Whisk until well mixed.
- Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until no flour patches remain. Fold in add ins (raisins, chocolate, etc) if using.
- Cover bowl and chill in the fridge for about 10 minutes, until firm throughout. If necessary, allow to thaw at room temperature until just soft enough to scoop, but still very firm and chilled.
- Scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread a bit.
- Bake for 15-18 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes. Enjoy!
