I developed the following recipe based on a classic recipe for oatmeal cookies.
I wanted gluten-free cookies with as little as possible “harmful” ingredients, such as sugar, white flour, butter, etc.
These cookies are gluten free for people that are on a diet without gluten. People with celiac disease should buy oats with “gluten free” designation on the package.
The butter I couldn’t replace completely, but I cut the amount as much as possible and added an egg to balance the liquids.
I tried to replace the butter with coconut oil or applesauce, and it did not really work.
Right now the taste of the cookies is the perfect balance between cinnamon, coconut, and oats. Once I added coconut oil on top of the coconut sugar and flour already in the recipe, the taste of coconut just took over. If you want to make it without butter, you can. Even when the taste of the coconut is stronger, those are very tasty cookies. I was just looking for a more balanced flavor.
With applesauce, it just didn’t work. The cookies were too brittle and crumbled on the first bite.
The eggs can be replaced with “Vegan Egg”:
Two tablespoons of freshly ground flaxseed in a coffee grinder with 4 tablespoons of water. Let sit for 3-2 minutes and then add to the mixture.
I haven’t tried the vegan version, but all the ingredients go well with flaxseed, so there shouldn’t be any problem. If somebody makes this recipe with a vegan egg, I would really like to hear in the comments how it came out, and the vegans among would love to hear it for sure.
This particular recipe I used dark chocolate chips without sugar as the treats inside the cookies, but you can add them all sorts of things:
If you add ginger, I recommend adding a pinch of cloves, goes great with ginger. But the cookies come out really spicy.
Or even a mixtures of all the above, or some of them.
In this recipe, I put half a cup of chocolate chips, but you can increase the amount of treats in the cookies up to a cup. More will be too much.
It says to bake 15-20 minutes. The time difference is not because of differences between ovens, but depends on how you want the cookies to come out.
After 15 minutes, the cookies come out soft and melt in the mouth. Every extra minute of baking makes them harder. Even after 20 minutes, the cookies come out of the oven still soft, but in the process of cooling outside, they become hard. After cooling, cookies that were baked for 20 minutes come out completely dry and a little hard to bite. Even if you like cookies that are “stone hard” is not advisable to bake them longer than 20 minutes because they burn.
Did you prepare this dish?
Tell me how it came out, and I’m here if you have any questions 🙂