How do you make oatmeal cookies even better? By making them vegan and gluten free! This oatmeal cookie recipe is from certified yoga instructor Rachel Mackey is meant for those times when you want to switch it up from baking the usual chocolate chip cookie. Delicious and good for the gut, these cookies pack a flavorful punch, so make sure you don’t overindulge!
• 1 and 1/2 cups rolled oats • 1 cup gluten-free or oat flour • 1 cup dried coconut (desiccated) • 1 tsp baking soda • 1/2 tsp salt • 1 tsp cinnamon • 1/2 tsp cloves • 1/2 tsp nutmeg • 1 cup brown sugar • 1/2 cup infused vegan butter • 3 tbsp maple syrup or agave nectar • 1 tsp vanilla extract • 1 tbsp non-dairy milk • 1/2 cup mini chocolate chips (dairy free)
1. Preheat the oven to 350°F
2. Add the rolled oats, flour, coconut, baking soda, salt and spices to a mixing bowl and mix together.
3. Cream the infused vegan butter and brown sugar together and then add the syrup and vanilla.
4. Then mix the dry ingredients into the wet ingredients by hand. Stir until the mixture is very crumbly.
5. Add the milk and mix in. Check if you can squeeze some of it into a ball – it should be sticky enough to do so. It will still be crumbly and look almost as if it’s too dry, but when you try and make a ball it will be very sticky. If it’s still too crumbly, add a tiny bit more milk until it can stick to itself.
6. Roll into ball and place onto a parchment lined tray and place in the fridge to chill for at least 1 hour. You can hand press your cookies together or use a cookie scoop.
7. Bake for 12-15 minutes. The edges should be firm and the tops lightly browned. They will be soft but will firm up while cooling.
8. Remove from the oven and allow to cool for a few minutes before transferring to a baking rack to cool.
9. Start with 1/4 of a cookie and wait 30 minutes to an hour before eating any more. These cookies are delicious but pack a punch! Enjoy responsibly!