- 1 1/2 cup gluten free flour
- 1 cup gluten free oats
- 1 teaspoon baking soda
- 1/2 teaspoon ground pink salt
- 1/2 teaspoon cinnamon
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 tablespoon grade B maple syrup
- 1/4 cup milk substitute
- 1 chia seed egg: 1T chia seeds (ground or whole) + 3T water + sit for 5 mins = 1 egg replacement
- 10 tablespoons liquefied coconut oil
- raisins, nuts, seeds, dried fruit, cacao nibs, etc.
Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment paper.
Add the dry ingredients to a medium sized bowl and whisk together.
Add the wet ingredients to a small bowl and whisk together. Be sure to add the coconut oil last as it can start to thicken or harden when mixed with cooler ingredients. You can liquefy the coconut oil by microwaving for a few seconds before adding it in.
Now add the wet ingredients to the dry ingredients. Use your hand or mixing spatula to merge these two together.
Once you have a nice lookin’ cookie dough, stir in however much of your favorites: raisins, nuts, seeds, dried fruit, cacao nibs, etc.
Most recipes call for 1 cup total, but some people like a chunkier cookie while others prefer less in every bite. I say, follow your heart and add in however much you like!
Drop tablespoonfuls of dough onto the prepared baking sheet(s). Gently press down onto each cookie as these don’t spread on their own while baking. Press until your cookie hearts content.
Bake for 15 minutes or until golden brown on the bottom, sides, and almost in the center. Let the cookies cool for 2 minutes then transfer to a wire rack to cool completely.
Enjoy with your favorite milk replacement 🙂
Lisa Grows, CHHC, RP II