There’s cookie time, and there’s cookie time. When it’s cookie time, the one that really satisfies me is the humble oatmeal cookie. Its down to earth and comfortable, I love the homey hit of cinnamon and I can’t think of a nicer way to enjoy to a handful of raisins.
I was overcome by cookie time last week, so I knew I had to locate the oats and get down to business. I decided to try using my all-purpose gluten-free baking blend instead of wheat flour, and it worked great. I also used olive oil instead of butter, flax meal instead of eggs and replaced half the sugar with applesauce, plus a little extra to keep the cookies gleefully moist. I also tossed in some extra cinnamon and vanilla and got all fancy with the fruit, choosing a blend of regular and golden raisins and dried cranberries instead of just raisins (hey now). My final ninja move was to sneak in some coconut flour for extra fiber. I didn’t expect I’d be able to taste it, but it added some chewiness and just a hint, almost an afterthought, of coconut flavor. It was a total surprise, and I loved it! I’m pretty sure I’ll be adding coconut flour to all oatmeal cookies from now on.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 Tbs flax seed meal
- 3 Tbs water
- 1/4 c + 2 Tbs olive oil
- 1/3 c brown sugar or palm sugar
- 1/2 c unsweetened applesauce
- 2 tsp vanilla
- 3/4 c all-purpose gluten-free baking blend (I used Betty Crocker's)
- 1 tsp baking powder
- 2 tsp cinnamon
- pinch nutmeg
- 1/4 tsp salt
- 2 Tbs coconut flour
- 1 c quick-cooking oats
- 1 c dried fruit like raisins, cranberries, etc. (I used a blend of golden and regular raisins and cranberries)
- Heat the oven to 325°. Line a cookie sheet with parchment or a silicone or silpat liner. Stir the flax meal and water together in a cup and pop it into the fridge to thicken a little. Stir the olive oil, sugar and applesauce together in a large bowl. Stir in the vanilla and the flax meal mixture.
- Whisk the baking blend, baking powder, cinnamon, nutmeg, salt and coconut flour together in a separate bowl, then stir the mixture into the wet ingredients. Fold in the oats and dried fruit. Roll the dough into 2" balls (I use this cookie scoopto portion it out) and place them on the sheet. They don't spread, so it's okay to place them fairly close together.
- Bake for about 20 minutes, rotating the sheet about halfway through. Let the cookies cool completely before eating. You can store them unrefrigerated in a covered container for 2-3 days, but after that move them to the fridge.
This recipe is vegan and gluten free friendly; check the labels on your ingredients to make sure they work for you.
Per cookie, about 35g: 114 calories (50 calories from fat); 5.5g fat (8%)(0.9g sat, 0.0g trans); 0mg cholesterol (0%); 47mg sodium (2%); 15.0g carbohydrates (5%); 1.8g fiber (7%); 1.2g protein; Vitamin A 1%; Calcium 2%; Vitamin C 2%; Iron 2%, Potassium 2%