Cookies are one of my favorite things…sweet, chewy, easy to munch on the go and come in an endless variety of delectable flavors (chocolate being my first choice).  Forget the delicate and light variety. The denser the better, one that will stick to your ribs and requires a glass of almond milk to aid its trip down into your belly.  This Oatmeal Cookie fits the bill and with all of the fiber from the flax and oats you can feel good about downing a few in one sitting.  I have made it with my own Gluten Free flour blend which I will list below but you can use any other commercial blend.  I like to eliminate corn from my flour blends as I find it doesn’t digest well for me.  I also use Psyllium Powder in place of Xanthan Gum to further increase the fiber content and to bind the flour together. I’ve used both Golden Raisins and Enjoy Brand Vegan Mini Chocolate Chips just because I like variety.  You could use just about anything in the base recipe…walnuts, pumpkin seeds, dried apricots, the sky is the limit.

It took me 3 tries to get this recipe just right.  The first batch completely melted into one large shapeless cookie…too much coconut oil and not enough substance.  The second batch was delish but on the dry side and too dense.  Third time was a charm and I think they are perfect…not too sweet but enough so to satisfy that tooth.  They have been kid approved so I hope you give them a try and forgo the store bought kind….they’re just not worth it!

Oatmeal Cookie Recipe – Gluten Free & Vegan

1 cup or 130 grams Gluten Free Flour

3/4 cup or 140 grams packed Brown Sugar

2 Tsp Baking Powder

2 Tbsp ground Flax mixed with 4 Tbsp water

1/2 cup Coconut Oil Melted

3 Tbsp Almond Milk (or any other non dairy milk) warmed

1 Tsp Vanilla Extract

1 1/2 cups or 160 grams Gluten Free Quick Oats

1 cup Raisins or Chocolate Chips

Preheat your oven to 350 Degrees F and place your oven rack in the middle. In a medium sized bowl mix together the Flour, Sugar and Baking Powder well. Melt the Coconut Oil and add in the Almond Milk to warm.  The starch in Gluten Free flours don’t absorb cold liquids so by heating them you allow the dry and wet ingredients to come together easier.  Add your Oil and Milk along with the Vanilla and gelled Flax into the dry mix and stir well until everything is smooth and combined.  Stir in your Oats and chips/raisins.

Line a large cookie sheet with parchment paper and scoop 1 tbsp. of the dough onto the sheet.  I like to use a medium sized cookie scoop that I got from the kitchen store ie. Home Outfitters which makes this process super easy.  Using the back of the spoon flatten the dough to your desired thickness.  These cookies do not expand much so you can place them close together on the tray.

Bake for 15 minutes or until slightly brown around the edges.  Remove and cool on a rack.  This makes approx. 24 cookies.



Gluten Free Flour Blend

1 cup or 130 grams Tapioca Powder

1 cup or 175 grams Potato Starch

1 cup or 140 grams White Rice Flour

1/2 cup or 65 grams Brown Rice Flour

1/2 cup or 55 grams Arrowroot Powder

1 Tsp or 4 grams Psyllium Powder

I like to use a digital scale for accuracy but it’s not totally necessary 😉

Mix the flours together well using a whisk and store in any container that has a good seal…I like glass jars.  Use in all of your recipes in place of wheat flours!

Love Jennifer xoxo