Can you say – yum?
I’ve been working on this gluten free recipe for quite a while, adding and deleting ingredients like the wind until my experimentation produced an amazing cookie that I couldn’t resist sharing with you!
This recipe is amenable to many changes within reason. Making a cookie that doesn’t turn into a brick or get crumbly without the starches or xanthan gum can be a difficult balance; the liquid components and choice of flours are important in making everything well balanced. Many people are intolerant of gums or starches mainly because they cause abdominal upset, so I thought I’d try my hand at a recipe that didn’t include them.
There’s a secret in this gluten free recipe; there’s an entire block of tofu in these bad boys – if you don’t tell your kids, they’ll never know. I love stuffing a few of these in my bike jersey to avoid processed bars while exercising. You’ll also find a jar of organic applesauce in the ingredients, which gives you reason to shop in the baby isle and have a glass jar to pack small snacks in when you’re all done – bonus.
Gluten Free Vegan Chocolate Chip Cookies
*Preheat oven to 375 degrees
Dry Ingredients:
1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
2 tbsp almond flour
2 tbsp brown rice flour
1/4 c. oat flour
1/4 cup sweet rice flour
1/4 c raw sunflower seeds
1 tbsp chia meal
2 tbsp flax meal
Finished cookie dough will look like something like this.
Wet Ingredients:
1 package Mori-Nu silkened tofu (non-refrigerated item) – extra-firm
1/3 c. melted coconut oil
2.5 ounces organic applesauce (baby food jar)
1 tsp vanilla extract
1/2 c cane sugar (coconut sugar, sucanat, or your favorite can substitute well)
1/2 c organic brown sugar (this adds flavor depth – but feel free to use your fav)
2 tbsp almond butter
*plus:
2 1/2 cups gluten free oats
Add-ins:
1/2 c. vegan chocolate chips
1/4 cup almond slivers
Instructions:
- Add all of the wet ingredients into a bowl together, using a hand blender or Vitamix puree the ingredients.
- Pour the mixture into a bowl and add in the oats.
- Mix the dry ingredients together.
- Add the wet to the dry, mixing with a large spoon until well combined.
- Add in chocolate chips and almond slivers until combined.
- Using a small ice cream scooper, scoop 20 cookies onto an unlined, ungreased cookie sheet (the cookies don’t spread so it’s fine to place them close together on the sheet.
- Cook until golden brown – start checking around 8-10 minutes, it always takes longer where I live at 7,000 ft. elevation.
