Thursday, February 4, 2016

Vegan and Gluten Free Cookies

I enjoy baking and wanted to challenge myself with my next recipe.

I chose to make cookies, but not just any regular cookies: These are vegan, whole grain and gluten free. 

For the recipe, I had to go shopping. So I went to Kroger and in the healthy food section, purchased new ingredients like raw sugar, coconut oil, oat flour, vegan chocolate chips (I admit at first I didn't realize chocolate chips have milk from cows in them) and other special ingredients. 
Cookies before baking


It was a fun challenge to make these special delicious cookies and I hope to try more vegan and gluten free recipes. Now that I have some of the ingredients, like a big jar of coconut oil, nothing is stopping me from making similar baked goodies. 

I found the recipe on Pinterest by searching "gluten free vegan cookies" and it's from a blog called Texanerin. 

This recipe took me about an hour total I made 24 large cookies. I could've made 36 normal size cookies.


Ingredients:
  • 1 1/2 cups oat flour (use certified gluten-free oat flour)
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 cup coconut oil, room temperature
  • 3/4 cup + 2 tablespoons raw sugar or coconut sugar (I used raw sugar)
  • 1/2 cup  milk of choice (but not canned coconut milk, as it's too thick) (I used Almond Milk)
  • 1 tablespoon vanilla extract
  • 1 3/4 cups  rolled oats (use certified gluten-free oats, if necessary) (Quaker makes gluten free oats)
  • 1/2 cup  chopped walnuts (Why is a little bag of nuts soooo expensive at the grocery? Oh well.)
  • 3/4 cup vegan semi-sweet chocolate chips 

Directions:

What my cookie dough looked like
  • Preheat the oven to 350 °F
  •  Line a baking sheet with a piece of parchment paper.
  • In a medium mixing bowl, stir together the oat flour, baking powder, and salt. 
  • In a large bowl, add the coconut oil, sugar, milk and vanilla and beat with a large spoon or with an electric hand or stand mixer until well combined. Slowly add in the dry ingredient mixture and stir just until combined.
  • Fold in the oats, walnuts and chocolate chips. Form into 1" balls and place 3" apart on the prepared baking sheet. Do not press the balls down.
  • Bake for 10 minutes or until the centers of the cookies no longer appear wet (they should not brown – if they do, they're overbaked and will be cakey instead of chewy). They should have formed a light crust.
  • Let cool on the cookie sheet for 5 minutes and then remove to a wire rack to cool completely.
  • Store in an airtight container for up to 4 days.