Merry Christmas Eve and happy first night of Chanukkah!
The holidays are a great time to enjoy special treats, but not everything that tastes good has to be terrible for you. I baked up these oatmeal cookies a week ago for some skeptical friends and they were shocked at how delicious they were. Both gluten free and vegan, these cookies get their chewy texture from coconut oil and a nice molassesy flavor from coconut sugar. They are also really quick to make and easy to bring along to your next holiday party.
Makes 20 cookies
2 tablespoons ground flaxseed
1/4 cup milk of choice
1/3 cup melted coconut oil
2 tablespoons apple sauce
1 1/2 cups rolled oats
1 cup gluten free flour (I used Bob’s Red Mill)
1/2 cup coconut or turbinado sugar
2 packets monk fruit/stevia
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
In a small bowl mix up flaxseed, milk, coconut oil and apple sauce into a bowl and let sit for 5-10 minutes to gel and create your flax egg. Meanwhile, in a large bowl combine all remaining ingredients.
Once the flax mixture has thickened, pour this into the larger bowl of try ingredients and thoroughly combine. Using your hands, form the dough into a large ball in your bowl and place into your freezer for 15 minutes (allowing the coconut oil to re-harden).
When ready to cook, preheat your oven to 350 and remove the dough. On a greased or silpat lined cookie sheet, drop heaping tablespoons of dough. Lightly flatten the tops of each of the cookie dough balls and place into the oven for 12-16 minutes.
Remove from oven and let cool.