Gluten/Dairy/Soy/Rice/Egg Free And Vegan. A chewy classic cookie now Allergy Free!
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- 1 Stick Melted Earth Balance Butter (1/2 Cup)
- 1 cup Sugar
- 1 1/2 teaspoons Ener-G Egg replacer + 2 TBS Dairy Free Milk or Water. (mix together to equal 1 egg)
- 1/2 cup Sourghum Flour
- 1/3 cup Tapioca Flour (You could also use Arrowroot)
- 1/2 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1/2 teaspoon ground cloves
- 1 1/2 cups Slightly Pulverized Gluten Free Oats ( I used Bobs Red Mill)
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Xanthan Gum
- 3 tablespoons Organic Applesauce
- 1/2 cup Gluten Free/Vegan Chocolate Chips
In my recent quest to find some Cookie Making Inspiration- I came across a Facebook friend that had not been able to track down a Great Gluten/Dairy Free Recipe for Oatmeal Cookies. As I feel strongly that no one should miss out on ANYTHING when switching to this diet- I felt the desire to try my hand at converting her old favorite recipe.
She kindly passed along the recipe my way- and this is the result of this past Saturday morning! It was a fabulous excuse to put my brand new Kitchen Aid to work. (Its been a very fun weekend! )
I found that these cookies maintained their shape when placed into the oven (unlike some cookies that fall and spread out slightly) So keep that in mind- whatever shape or size you make them in is what they will be when baked. The Original recipe Called for Walnuts which I omitted only because I didn’t have any in my pantry. So- feel free to throw some in!
- Preheat oven to 350 Degrees.
- Combine All Dry Ingredients in a large bowl (Sorghum,Sugar, Tapioca, Baking Soda, Salt, Cinnamon,Cloves,xanthan Gum and Oats.
- Add in Melted Butter, Egg Replacer (and Milk combined) Vanilla Extract and Apple Sauce. Mix well.
- Mix in Chocolate Chips.
- Place Cookie dough on Greased baking sheet. If you would like a flat cookie- press down on each cookie with a spoon.
- Bake Cookies for 18-20 Minutes. If you have made Larger cookies into Ball shapes mounds you will need to cook them a littler longer. When you pull them from the oven- as they cool they will continue to cook slightly.
I made 12 medium- large Cookies with this recipe- each with about a 2 inch circumference. Also I must note- to Pulverize the Oats Just run them through a Food Processor Briefly so that they are Slightly Broken up.