My family loved them and thought they should be shared. It’s probably like most of the oatmeal cookie recipes out there, though vegan and gluten-free. Came out of the oven lovely, thick and moist, and cooled to be thick and chewy.
Note that my experience is at a mile high altitude, and if you live much lower you may want to adjust your recipe with slightly less flour and slightly more sugar, but frankly I don’t know how much. I just pulled this recipe out of my @ss today and it worked.
Gluten-free vegan oatmeal cookies:
5 tablespoons Earth Balance (or any solid fat, probably)
5 tablespoons peanut butter
1 cup brown sugar
1/2 cup coconut sugar
2 tablespoons chia seeds soaked in 1/3 cup water
1-2 teaspoons vanilla extract
I cup oat flour
1/2 cup almond flour
2 teaspoons baking powder
1 teaspoon salt
Ingredients added last:
2 1/2 cups rolled oats
1 cup raisins or chocolate chips, or whatever you like to add to oatmeal cookies
Preheat oven to 375 F.
Cream fat and sugar for about 2 minutes.
Add other wet ingredients to creamed fat and sugar.
Whisk together dry ingredients.
Add dry to wet ingredients and beat until combined.
Mix in the oats and other additive(s). Raisins, dried cranberries or cherries, chocolate chips and any of those things people like in cookies are welcome!
Use an ice cream scoop or spoon to drop batter onto baking sheet. I put parchment on a baking sheet for cookies, but you could just use a little lubricant or whatever on a bare sheet. Bake for 10 minutes.
Share cookies. This is an important step! They will taste much better if you share them.
I like sharing. Sharing’s my favorite.
To be consistent with the theme of my garden, I’ll post a pic of some guacamole made with avocado I wish I could grow, cilantro and a green Jimmie Nardello pepper which I did grow, lime juice, salt and pepper.
Chef friends who follow me: first, thanks for following! Second, I know I’m not a chef so I post my simple, kid-friendly recipes most humbly. Your comments and criticism are welcome.