Gluten-Free Oats. Some people can tolerate them, other people have a war in their tummy after eating them. For the most part, I stay away. However, sometimes I need an oatmeal cookie. The stomach/brain wants what it wants.
These cookies last a little longer in our household because my husband thinks they are healthier. Fret-not husband, they are not healthy. They are delicious. They are also perfect for the weirdos, raises hand, that enjoy picking their cookies apart. I have yet to admit that dirty little secret to you, so it’s time: Most of the time when I make cookies, I pick out all of the chips, raisins, nuts, etc. I eat those first (about 8 cookies worth) and then leave the cookie nubbins behind. Don’t worry, I typically go back and eat the left-overs. Or I give them to the husband. 🙂
Here’s another 15 second video recipe for you! Please excuse my overuse of the word “mix.” http://instagram.com/p/bumnkglj6m/
This recipe is very similar to the chocolate chip cookie recipe I posted last week.
Preheat oven to 350
1/2 cup (1 stick) vegan butter
1/4 c + 1/8 c brown sugar
1/4 c + 1/8 c white sugar
1/4 c unsweetened applesauce
1 tsp vanilla
1/4 c white rice flour
1/4 c brown rice flour
1/4 c asian rice flour
1/4 c millet (or sorghum) flour
1/4 c sweet rice flour
1 tspn baking soda
1 tspn cinnamon
3/4 tspn guar gum
1/2 c chocolate chips
1/2 c raisins
3/4 c gluten free oats
What you do :
With your handheld mixer (or stand mixer if you’ve got it handy!) beat your butter and sugars together. Scrape yo’ bowl. Add your applesauce and vanilla until they are combined. Scrape your bowl down and dump in all of your dry ingredients (NOT your oats, chips, or raisins though). Turn that mixer on again, and get to work. Make sure everything gets incorporated. I won’t judge if you try a spoon full. Finally, stir in your chocolate chips, raisins, and oats.
Scoop small mounds of your cookie dough onto your pan, leave about 2 inches between each ball. Press them down lightly and put them in your oven.
After 12 minutes check on them. They should be slightly golden. Take them out and let them cool. I leave mine on the pan until they’re cool and just eat them off the pan. 😉 You can transfer yours to a container if you have self-control and will eat them over a span of 2 days. Mine don’t even last until after breakfast. I. Just. Can’t. Help. It.
PS: Someone asked on Instagram, if there’s a thing such as vegan butter… Why yes!!! There is. I use either the soy free butter spread or the regular butter spread…. Depending on if I care about my soy issues at the time of purchase (or if I can find the soy free one): http://www.earthbalancenatural.com/
PPS: Remember if you are making these with the intent of serving them to a vegan- use vegan sugar! Not all sugar is vegan!