If you’re like me, you are always looking for that delicious healthy cookie that is not only gluten free but oat free. Now that oats are on the “no-no” list for those of us with celiac, it is becoming harder and harder to find really good recipes without them! I’ve decided to jump wholeheartedly into oat-free gluten-free baking so that I can share my wining recipes with you all!
The Cookie
I’ve been using applesauce in place of oil since I was a child after learning the trick to replace the oil in our weekend waffles with applesauce, making this deliciously crispy and caramelized version of a waffle. The applesauce also helps keep baked goods together when not using eggs, so it is a very useful ingredient in vegan baking. Lastly, the applesauce (usually) is not noticeable and will not change the flavor too much to ruin anyone’s good time. In general, cookies are not low in fat but these ones have much less fat than traditional cookie recipes and, therefore, are more cakey than crispy. This cookie dough would make an excellent starter for a homemade Nutri Grain like bar, or for fig cookies, both of which I plan to try next! So stay tuned…
Chocolate Chip Cookies
Ingredients
- 2.5 cups All-purpose gluten free flour mix
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tsp vanilla extract
- 1 Tbsp flax meal mix with 2 Tbsp water to make flax egg
- 1 cup applesauce unsweetened
- 0.5 cup almond butter or cashew butter
- 1 cup coconut sugar or date sugar
- 0.5 cups chocolate chips allergy free options available
Instructions
- Preheat your oven to 375°F and line your cookie sheets with parchment paper or silicone mats.
- Put the flour, baking soda, and salt into a medium bowl and whisk to combine.
- Cream your sugar and almond butter or margarine using a hand mixer until creamed.
- Then add in the flax egg, vanilla extract and applesauce and mix on low speed until well incorporated.
- Add the dry ingredients until well mixed, but don't overmix.
- Fold in the chocolate chips.
- Using wet hands, roll small 1/2 inch or 1 inch balls then press flat onto cookie sheet 2 inches apart. Keep remoistening your hands to prevent sticking.
- Bake the cookies for 10-15 minutes, and begin checking they are browned at minutes 8-10. Oven times may vary.
- Remove immediately and cool on a wire rack.
- Store at room temperature in a cookie jar for 1-3 days, or in a container with a tight fitting lid in your refrigerator for 3-5 days.
*These cookies would make ideal cookies for homemade ice cream sandwiches! Just make them larger, about 3 inches in size.
Enjoy everyone! Leave a comment with your experiences below.
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