Don’t freak out with that title thinking these must not taste very good with all those things missing—these cookies were great! They are chewy, have a great nutty taste and are studded with healthy dark chocolate. Winner!
I’ve been enjoying searching for new recipes that I can make and still have a little treat now and then, but stick to my new trial of eating gluten free and refined sugar free. I’m pretty sure these are also vegan as well since there is no dairy and instead of egg, I used flaxseed meal mixed with water. For the chocolate, I used Green & Blacks organic 70% cacao chocolate bar that I chopped up.
The recipe I found online that I adapted these from is at Recipe Renovator. I ended up changing from the suggested vegan margarine to coconut oil and I only used 1/3 cup instead of 1/2 cup. I also used coconut sugar instead of the maple sugar suggested in the recipe. The recipe uses some sorghum flour and almond meal as well as some gluten free oats. I’ve been expanding my gluten free flour supply and had just bought some sorghum flour and gluten free oats. I already have almond flour, coconut flour, brown rice flour and a couple others that I’m excited to try out in different recipes. I’ve also made a few things recently that are grain free that are pretty darn good. I’ll share those soon.
Gluten Free Oatmeal Chocolate Chip Cookies (Refined Sugar Free, Dairy Free, Egg Free, Vegan), by Katrina, Baking and Boys!
1 cup sifted sweet sorghum flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup almond flour (almond meal)
1/3 cup coconut oil
1/2 cup coconut sugar
1/4 cup agave syrup
1 1/2 teaspoon vanilla extract
1 tablespoon flaxseed meal plus 2 tablespoons water
1 cup gluten free rolled oats
3 ounces dark chocolate, chopped (I used Green & Blacks organic 70%)
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a medium sized bowl, combine the sorghum flour, baking soda, baking powder, xanthan gum, salt and almond meal. Whisk together to sift. Put the flaxmeal and water in a small bowl and let sit for a few minutes. Cream together with a mixer the coconut oil, coconut sugar, agave and vanilla until well combined. Add the flax mixture and combine. Beat in the dry ingredients just until combined. Stir in the oats and chocolate with a wooden spoon.. Scoop dough on to baking sheets about 2 inches apart and flatten each slightly. Bake for 10 minutes. Let cookies sit on baking sheets for a couple minutes, then move to a wire rack to cool completely. Store in an airtight container.
You can’t go wrong with a good, healthy chocolate chip cookie! I’m happy.