Oatmeal Chocolate Chip Cookies: Gluten-Free

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These are perfect anytime, for holidays, celebrations and especially everyday moments like treating children to warm oatmeal cookies after school or for dipping in your afternoon tea.
oatmeal-cookies

2 sticks (1 cup) vegan butter
1 cup sugar (vegan, evaporated cane juice)
1 cup brown sugar (vegan)
2 tablespoons ground flax seeds
4 tablespoons water
1 tablespoon vanilla extract
1½ cups oat flour*
1 teaspoon baking soda
1 teaspoon xanthan gum (optional)
1 tablespoon cinnamon
3 cups rolled oats
¾ cup ground sunflower seeds (pumpkin seeds or almonds may be used)
½ cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch)
Optional: 1/4 cup shredded, unsweetened coconut
Optional: ½ cup raisins

Preheat over to 350oF. Line 2 large cookie sheets with parchment paper.

In a small bowl beat together water and flax seeds. Add vanilla.

Cream shortening and sugar, add flax seed mixture.

In a large bowl, mix together flour, rolled oats, sunflower seeds, baking soda, xanthan gum (if using – it makes a softer, chewier cookie) and cinnamon. Add flax/sugar/shortening mixture and mix well. This is a dry, clumpy dough. It is easiest to mix with a stand mixer with the paddle attachment or hand electric mixer. You can also knead it with your hands. Add chocolate chips and coconut and raisins if using.

The cookie dough can be used immediately or refrigerated. If using immediately, scoop out a small amount of dough, roll into a ball in your hands and flatten to a round circle. Do not fret if the dough is too crumbly. Just press it together with your hands so it comes together. Place on the cookie sheet and press together if crumbly. Continue with remaining dough, leaving about 1/2 inch between cookies. If refrigerating dough, first roll dough into a log, about 2 inches in diameter. Wrap in wax paper. When ready to use, slice dough into 1/2 inch rounds and place on cookie sheet.

Bake for 10 minutes until lightly browned. Remove from oven and allow cookies to cool completely on the sheet pan. Makes about 2 dozen cookies.

*TIP: Oat flour can be made by grinding rolled oats in a coffee mill, food processor or blender until fine and powdery.

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  2 comments for “Oatmeal Chocolate Chip Cookies: Gluten-Free

  1. Alisa
    May 21, 2017 at 12:21 pm

    your recipe calls for xanthan gum but doesn’t provide an amount. How much do we put in? would love to make this recipe!

    • Caryn Hartglass
      May 21, 2017 at 12:46 pm

      Thanks for pointing that at! I just updated the recipe adding back in the 1 teaspoon of xanthan gum. I have made this recipe many times and recently took the xanthan gum out to see how it would be. The cookies were fine, just not as chewy. This is a fantastic cookie. It requires a little patience when forming the cookies because the dough doesn’t always hold together – but it is worth it. Sometimes I take the remaining raisins or chips and add them on top of the cookies I’ve made. Also, the cookies tend to spread so keep some room in between them on the baking sheet.

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