Gluten-Free Dairy-Free Oatmeal Chocolate Chip Cookies By Heather Crosby
Makes: about 30 cookies | Takes: about 30 minutes from start to finish
Suppies from the kitchen...
Unbleached parchment paper
Large glass bowl and one small/medium glass bowl
Spoon or silicone spatula
Sifter or fine-mesh strainer
What you will need...
Try to buy everything organic. Here’s why.
1 1/2 cups almond flour
1/2 cup sorghum flour
1 tsp baking powder (aluminum-free)
3/4 cup sucanat
3/4 tsp fine ground sea salt
1/4 tsp ground cinnamon
1/4 cup applesauce*
3 tbsp cold-pressed virgin coconut oil (warmed to liquid on the stove top if solid)
2 tsp vanilla extract
1/2 cup vegan chocolate chips, or vegan chocolate bar chopped into chunks (make sure you choose a gluten-free brand if you have a sensitivity)
1/2 cup rolled oats (be sure to find gluten-free if you have a sensitivity)
*No applesauce? Just put a washed/cored/seeded/chopped red apple (skin on) in the blender with 2-3 tbsp water and blend until smooth. Voila. That’s exactly what I did for the cookies in the pics.
How to put it together...
Preheat oven to 350°F. Sift dry ingredients together into a large bowl.
Mix wet ingredients together in a small bowl and then add to dry ingredients—mix well.
Fold in chocolate chips and oats.
You can either roll 1″ spoonfuls in your hand and place onto a parchment-lined cookie sheet (bottom, left) for smoother cookies, or place 1″ spoonfuls directly onto a parchment-lined cookie sheet (bottom, right) for cookies with a more rustic edge (see main photo).
Bake for 10-12 minutes (no longer).
Allow to cool on a baking rack, or transfer to a cool plate if you don’t have one.
Store in an airtight glass container in the fridge, or on the counter.
Be sure to pack some up for friends and co-workers.