Vegan & Gluten-Free Oatmeal Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
This top allergen-free recipe was adapted from Enjoy Life's Cookies for Everyone by Betsy Laakso and Leslie Hammond. Nonetheless, I originally shared it with permissions. The resultant cookies are hearty, but they have everyday sweetness that the whole family will love.
Author:
Serves: about 3 dozen
Ingredients
  • 1 cup white or brown rice flour
  • ½ cup sorghum flour or oat flour (certified gluten free, if needed)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup packed brown sugar
  • ½ cup unsweetened applesauce
  • ¼ cup oil
  • ¼ cup water or unsweetened dairy-free milk beverage
  • ¼ cup flaxmeal / ground flaxseed
  • 1 tablespoon vanilla extract
  • 2 cups rolled oats or quick oats (certified gluten free, if needed; sub quinoa flakes for oat-free)
  • 1 cup dairy-free semi-sweet chocolate chips (can sub raisins)
Instructions
  1. Preheat your oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat.
  2. Place the flours, baking soda, and salt in a medium bowl and whisk to combine.
  3. Add the brown sugar, applesauce, oil, water or milk beverage, flaxmeal, and vanilla to a large mixing bowl. Blend the ingredients with a hand mixer until relatively smooth. Add the flour mixture and blend again. Stir in the oats and chocolate chips.
  4. Scoop the dough by the rounded tablespoon onto your prepared baking sheet. Flatten each mound of dough slightly.
  5. Bake the cookies for 14 to 18 minutes, or until they are golden and just a little soft to the touch.
  6. Let the cookies sit for 5 minutes on the baking sheet before removing them to a wire rack to cool completely. They will firm up as they cool.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/gluten-free-oatmeal-chocolate-chip-cookies