It is fitting somehow that the first recipe post on my blog is a cookie– I spent a lot of time as a child baking cookies and leaving the kitchen a giant mess for my parents (sorry Mom & Dad!). It’s where my love of baking began.
In my decade of being gluten free I have made a lot of sub-par cookies, some of which were inedible, but most of which my husband would taste and go, “it’s ok, for a healthy cookie.” Add to that my son’s egg and dairy allergies and we had a difficult challenge: how to make a cookie that doesn’t taste like cardboard, but meets our gluten, soy, nut, dairy and egg free needs?
It took a lot of tries, and then I admit I just kept on making these cookies often even after the recipe was perfected because they are so delicious! Skeptical husband deemed them “really good” and not just for something “healthy,” high praise indeed.
Sometimes on Friday nights I make a half batch for my husband and I to eat while we watch a movie after the kids are in bed (wild weekends when you have three little kids!) I may have told him to stop me from making them for awhile so that my pants continue to fit– they are that good.
Best Ever Gluten Free Vegan Oatmeal Chocolate Chip Cookies
for the flax egg:
- 2 tbsp ground flax seed
- 6 tbsp warm water
- 1 cup Brown Rice Flour
- 1 cup Oat Flour*
- 1 tsp baking soda
- 1 tsp salt
- 1/3 cup avocado oil can use melted coconut oil instead
- 1/2 cup brown sugar
- 4 tbsp maple syrup
- 1/2 tsp lemon juice
- 1/2 cup rolled oats
- 1/2 cup chocolate chips*
- Make your flax egg substitute: Mix 2 tablespoons ground flax seed (can be purchased already ground or you can grind the whole seeds in a coffee grinder), with 6 Tablespoons warm water in a small cup and set aside to rest for at least 5 minutes.
- Mix the dry ingredients in a small bowl: whisk together flour, baking soda, and salt. Set aside.
- Mix the wet ingredients in a large bowl. I like to use a mixer but doing it by hand also works fine. First mix avocado oil, brown sugar and maple syrup together. Then add the flax egg mixture and the lemon juice and mix until well incorporated.
- Gradually add the dry ingredients to the wet ingredients, incorporating a cup or so at a time until fully incorporated.
- Add the chocolate chips and the whole oats and mix.
- Preheat the oven to 350 degrees.
- *Let the dough rest for 30 minutes before baking*– this allows the flour time to absorb the liquid and soften before baking (a tip I got from America’s Test Kitchen.)
- When the batter is done resting, scoop large tablespoons full onto a taking sheet and flattening them slightly (cookies will not spread much as they bake).Bake for 10-12 minutes, until golden around the edges. Makes 12-18 cookies, depending on size.