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.
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| 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:
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| 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.
Debbie Gillum Wakefield 
