I don’t normally write about things like this but I enjoy them and you will too! Healthy, nutritious, and seriously delicious cookies!
A few years ago I bought ‘Vegan Cookies: Invade your cookie jar.’ A book all about vegan recipes for cookies. When I became gluten free I first went to this book. Now this is not a gluten free book but I found that the recipes in here were very easy to make gluten free. Here are a few of the recipes with my alterations that I think you will enjoy.
- 2c oats
- 2c flour-I use chick pea flour for more protein
- 1tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2/3 c oil, I use around ½ c olive oil plus a little
- 2/3 c sugar, I use cane sugar, honey, or agave depending on what I have
- ¾ c dark brown sugar
- ½ almond milk, or milk alternative of your choice
- 1 tbsp ground flax, this is necessary as a binder with no eggs
- 1 tsp vanilla extract
And the good stuff ingredients:
- 1c shredded coconut
- 1c chocolate chips
- 1c cranberries or other dried berries
- 1c peacans or walnuts
Preheat oven to 350, line a baking sheet with parchment paper. I mix all the ingredients together at once. You can mix the wet and dry ingredients separately and then slowly add the dry to the wet if you choose. For each cookie, or food bar, drop about ¼ cup onto the parchment paper. They will spread out so I only bake about 6 at a time for 14-16 minutes. You could also bake the whole mixture in a 9×13 pan and then cut into bars. You can also add 1 teaspoon of cinnamon and a sprinkle of cloves if you desire. These make great energy and breakfast bars/cookies. I love to take them with me to dance weekends because of the nice balance of grains, protein, and sweetness.
Mexican Chocolate Snickerdoodles
-Or as I like to call them-
Ginger free Gingersnaps
I have the bizarre allergy to ginger and there are one or two other people out there that do too. I am always sad when I cannot have gingerbread or similar and this is a great alternative because it has the sweet and spicy without the ginger! I think these actually make a great before meal cookie because all of the spices in them actually help to stimulate digestion, making them an ideal treat that won’t bog your digestion down.
Preheat oven to 350 and line baking sheets with parchment paper. Sift the dry ingredients into the wet ingredients and stir well until your dough is a ball shape.
- 1/2c oil, I always use olive oil and a little less than the recipe calls for
- 1c sugar
- ¼ c maple syrup or agave syrup
- 3Tbsp almond milk
- 1tsp vanilla
- 1tsp chocolate extract or more vanilla
- 1 2/3 c flour, I use chickpea or a rice blend for these
- ½ c unsweetened cocoa powder, regular
- 1tsp baking soda
- ¼ tsp salt
- 1Tablespoon cinnamon
- ½ – 1 tsp cayenne
In a separate little dish combine an additional 1/3 sugar and 1 tsp cinnamon. Roll small balls of the batter and flatten into the sugar mixture into a 2-in disk. Place disk onto baking sheet, sugar side up with sticky side down. Bake 10-12 minutes until they start to crackle on top. Cool on wire sheet. Cookies will harden as they cool.