So I think you all have read about our Epic fail making chocolate chip cookies with coconut flour. It was truly a disaster and depressing because our sweet tooth was left unsatisfied that night. It made us wonder if we could have yummy baked goods while avoiding gluten. Then I found the recipe for these AMAZING cookies! The dough is good, the cookies are fantastic and you don’t feel sick after eating them like you do with regular cookies.
This recipe was adapted only slightly from here. I basically only switched the flours and combined a couple of the steps.
Ingredients:1 3/4 C toasted walnuts (if you don’t know how to toast walnuts you can google it) 2 cups regular oats divided in half 3/4 cup Gluten free all-purpose flour 1/4 tsp. (not quite full) guar gum 1 tsp baking soda 1/2 tsp cinnamon 1/2 cup brown sugar 1/2 cup of maple syrup 2 tbsp almond milk or soy or rice 3 1/2 tbsp coconut oil (warmed so it’s in liquid form) 2 tsp vanilla extract 1/2 cup raisins
Preheat the oven to 350F. After toasting the walnuts combine them in a food processor along with 1 cup of the oats, flour, guar gum, baking soda, cinnamon, and brown sugar. Give that processor a whirl until everything looks like a meal. If you only have a small food processor you can do the walnuts and oats and then add them to the dry ingredients. In a separate bowl warm the coconut oil (in a microwave or on the stove) until it is liquified and add this to the maple syrup, almond milk, and vanilla extract. Then, mix both the wet and the dry ingredients together in the processor, add them to a separate bowl and add in the remaining cup of whole oats and raisins. Mix by hand and then place spoonfuls of the dough on parchment papered cookie sheets. Feel free to eat the dough as you work. We found that eating this cookie dough didn’t make us feel sick the way traditional cookie dough does and I’d like to adapt this recipe into a raw cookie recipe at some point because the dough really is delicious. Also, I know…parchment paper is wasteful. I’d like to get some silicone sheets at some point. If you don’t have or want to use parchment paper, you could just oil the sheets prior as well. Bake at 350F for approx 10-12 minutes (10 if you like them on the chewier side and 12 if you want them a little browner/toasty on the outside). Enjoy!
The end result is something like THIS:
As two self-proclaimed foodies with an overactive sweet tooth, we can say that these cookies are as good as any oatmeal raisin recipe we’ve tried. You won’t miss the egg, butter, or gluten. I promise.