Michigan Mountain Biking Cookies
 
Prep time
Cook time
Total time
 
This recipe was submitted by Kathy Bradbury, as an entry in the Go Dairy Free / So Delicious Dairy Free 3-Course Recipe Contest.
Author:
Serves: 36 cookies
Ingredients
  • 2 cups flour, white
  • 2 cups oats, raw
  • 2 tablespoons chia seeds
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder, low-sodium
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ⅔ cup sugar, raw
  • ¾ cup packed brown sugars
  • ⅔ cup peanut oil
  • ½ cup coconut milk beverage
  • 1 teaspoon vanilla extract
  • 1 cup pecans
  • 1 cup dark chocolate covered espresso beans
  • 1 cup dried Michigan Montmorency cherries
Instructions
  1. Preheat oven to 350ºF. Toast pecans for 10 minutes. Cool and chop coursely.
  2. Whisk dry ingredients (flour, oats, chia seeds, baking soda, baking powder, salt, cinnamon and cloves)
  3. Mix sugars. Add peanut oil, So Delicious Coconut Milk, and vanill. Mix well. Add to dry ingredients and mix until incorporated.
  4. Gently stir in pecans, espresso beans and cherries and mix until evenly distributed.
  5. Cover cookie sheet with parchment paper. Scoop about a tablespoon of dough. Roll into a ball and press onto cookie sheet.
  6. Bake for 10 minutes and check the color. Rotate the sheet and bake until golden brown. Do not over bake!
  7. When done, carefully slide parchment with cookies onto cooling rack.
  8. Notes: I use Old Fashioned Rolled Oats. To make the cookies gluten free, substitute oat flour for white flour. When the cookies are completely cooled, store in an airtight container.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/michigan-mountain-biking-cookies