OATMEAL CHOCOLATE CHIP COOKIES – GLUTEN FREE
These oatmeal chocolate chip cookies are our favourite! This recipe is easy to put together and even if you are not vegan it is great for anyone especially those that may have an egg allergy or gluten intolerance. I came up with this recipe when my youngest was diagnosed with an egg allergy and my eldest needed to reduce gluten from his diet. It has been tweaked further since we changed to a plant-based diet. I have always loved oat-based cookies and this recipe makes the most delicious and chewy chocolate chip cookies.
The biggest decision you have to make when doing this recipe is which “egg” replacement you would like to use. I have done both and the cookies taste yummy regardless of which you choose. The two options are: 1. A flax egg; 1 tablespoon of flax meal and 2.5 tablespoons of water mixed together and left to sit for 5 to 10 minutes or 2. An applesauce egg; 1/4 cup applesauce and 1 teaspoon baking powder mixed together. Whichever one you choose do this step first.
The next step is to mix the vegan butter and brown sugar together until well blended. To this add the vanilla and your “egg”. Turn on the mixer until this is light and fluffy.
Whilst that is mixing together measure out your dry ingredients into a separate bowl. I swap out regular flour for cassava flour which is very light, great in baked goods and is gluten free… The one I use is 100% Bajan and I love to support local whenever I can. Something about the combination of the oats and cassava flour is pure magic. Add the dry ingredients to the mixing bowl and mix together until combined. Now add the chocolate chips and stir those in with a spoon. Place by rounded tablespoon onto a baking sheet and cook for 12-14 minutes. They may seem not quite done on top but once the bottom is golden brown pull them out of the oven.
You need to let these cookies cool on the sheet for about 5 minutes and then move them to a wire rack to finish cooling. They will firm up once they are cool. They will be the perfect combo of crunchy and chewy at the same time. You can store them in the fridge or a sealed container for up to 1 week.
This recipe makes approximately 3 dozen cookies. This dough also freezes beautifully if you do not want to have that many sitting there tempting you to turn into the cookie monster!
Vegan Oatmeal Chocolate Chip Cookies – Gluten Free
Ingredients
- 1 Cup Brown Sugar
- 1 Cup Plant-Based Butter softened
- 1 tsp Vanilla Extract
- 1 Flax or Applesauce Egg
- 2 Cups Rolled or Quick Oats
- 1 1/2 Cups Cassava Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 Cup Chocolate Chips Vegan
Instructions
- Use either 1 Flax Egg or Applesauce Egg for this recipe. Flax Egg; 1 tbsp flax meal and 2.5 tbsp water. Mix together and let sit for 5 to 10 minutesApplesauce Egg; 1/4 cup applesauce and 1 tsp baking powder mixed together
- Heat oven to 350 degrees
- In bowl of mixer place brown sugar and butter and mix until well blended. Stir in vanilla and “egg” until light and fluffy
- In separate bowl measure out oats, cassava flour, baking soda and salt. Add these to wet ingredients and mix until combined.
- Remove mixing bowl from mixer, add chocolate chips and stir in with a spoon.
- Place rounded tablespoons of dough onto a cookie sheet about 2 inches apart.
- Bake 12 to 14 minutes until the bottom starts to turn golden brown. Cool slightly and the transfer from the cookie sheet to a wire rack to cool completely.
