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Hi, I’m Karen, and I’m a bakeoholic. I was ready to cry this spring when it became clear I could no longer tolerate foods that are in almost everything: gluten, dairy, eggs, and corn. This ridiculousness led me to try and recreate my favorite treats without those offending ingredients. After a few test batches, these cookies came out on top. Somehow they turned out the same as my usual gluten & egg filled oatmeal cookies! Great taste, great texture, and did I mention no cornstarch or gums required? (Xanthan gum, found in most gluten-free baking, also bothers my tummy.) These are my go-to snack as they are pretty healthy as far as cookies go. I hope you like ’em.P.S. Even if you can eat everything, these cookies are great! Haven’t you ever wanted to bake but found you’re out of eggs and butter? ; )
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| Gluten free, vegan oatmeal cookies |
Happy Tummy Oatmeal Cookies
(gluten free, dairy free, egg free, corn free, gum free)
Ingredients
1/2 cup coconut oil, melted
1/2 cup applesauce or pumpkin puree
1 c brown sugar (more if you don’t use chocolate chips)
2 teaspoons vanilla extract
1 tablespoon chia seeds or ground flax seeds
1 teaspoon baking soda
1/4 cup hot water
170 g / 1.5 cups of gluten-free flour blend*
1/2 teaspoon sea salt
1 teaspoon cinnamon (if using pumpkin puree, use 1.5 tsp pumpkin spice instead)
2.5 cups wheat free oats
1.5 cups of “additions” (chopped nuts, dried fruit, chocolate chips or cocoa nibs; we like 1/2 cup Craisins + 1 cup dairy free chocolate chips)
Instructions
- Put first 5 ingredients in a mixing bowl and mix at medium speed.
- Combine the baking soda and hot water in a small bowl , stir well, and add to mixing bowl. Blend for about 30 seconds.
- Measure the flour, salt and cinnamon into a medium sized bowl. Mix with a spoon or sift; just make sure to stir the cinnamon and salt in well.
- Add dry ingredients to mixing bowl. Mix on lowest setting until just combined. (Do not overmix.)
- Add in your additions and mix on lowest setting until they are well incorporated into the batter.
- Press the dough into a ball with your hands and let it chill in the fridge for 20 minutes. Preheat your oven to 350 F.
- Use a heaping teaspoon to make drop cookies about 1.5″ in diameter and place on a cookie sheet covered with parchment paper. You can flatten the cookies slightly as they will not spread out very much.
- Bake at 350 F for 10-14 minutes (our oven is hot, so I bake for only 12 minutes)
- Leave on pan for 2 minutes before transferring to a cooling rack.
*For my flour blend, I measured the following ingredients into an airtight container and shook it up. Only use 170 g for the cookies!
- 50 g sorghum flour, 25 g quinoa flour, 25 g oat flour
- 25 g arrowroot starch, 60 g potato starch + 65 g white rice flour
Substitutions
You can substitute other whole grain flours for sorghum, quinoa, or oat flour and can substitute the starches and white rice flour for other starches, but I can’t guarantee the same results. I used arrowroot starch as I can’t tolerate tapioca starch or corn starch, but the latter are a lot cheaper!
If you are lucky enough to have no food intolerances, go ahead and make these with butter instead of coconut oil, and regular flour instead of gluten free flour. They will turn out equally delicious!
Let me know how they turned out and what substitutions (if any) you made.
Bon appetit!
