Vegan, gluten-free oatmeal chocolate chip cookie recipe
Being the parent of a kid with food allergies or sensitivities can make birthday parties and special occasions tricky to navigate.
Although I try to limit the amount of sugar my kids eat, I have no problem with the odd cookie – especially if I know what’s in them. Making this recipe means I know exactly what they’re eating, and saves me from spending $5 on a small box of allergy friendly cookies.
After a lot of trial and error, I perfected an oatmeal chocolate chip cookie that is free of wheat, gluten, dairy, soy, eggs and just about everything else. It has become my go-to recipe for playdates to feed kids and parents and is so good people without food restrictions ask for the recipe – a true mark of success!
You can use a gluten-free flour blend, but ones with a lot of brown rice flour are too gritty for this recipe. I use a variation of one by cookbook author Elizabeth Gordon to give these cookies a more cake-like texture.
Oatmeal chocolate chip cookies
1 1/2 C gluten-free oats ground into flour
1 C gluten-free flour blend*
1/4 C arrowroot flour
3/4 C Camino whole brown sugar or coconut sugar
1/4 C ground chia seeds
1 tsp sea salt
1 tsp baking soda
3/4 C Enjoy Life chocolate chips
3/4 C melted coconut oil
2 tsp vanilla
6 Tbsp organic, unsweetened applesauce
In a mixing bowl, combine all dry ingredients (except chocolate chips). Whisk till blended. Melt coconut oil in a pot over low heat. Add wet ingredients to the dry mix and whisk to combine. Allow to cool for a few minutes before adding in the chocolate chips unless you’d like an oatmeal cookie with a chocolate swirl.
Drop teaspoons of dough onto a baking sheet covered with parchment paper. Bake at 350° for 15 minutes, rotating halfway through. Let stand on baking sheets for 10 minutes before transferring to cooling rack.
*Gluten-free flour blends can be storebought, or you can make a version of the following:
3 3/4 C chick pea flour
2 1/4 C sorghum flour
1 1/2 C tapioca flour