Gluten Free Oatmeal Chocolate Chip Cookies
April Williams
Author | |
Date Added | |
Automatically create summary | |
Summary |
from https://minimalistbaker.com/gluten-free-oatmeal-chocolate-chip-cookies/
Makes 1 Dozen
3/4 cup (84 g) almond flour or almond meal*
3/4 cup (67 g) rolled oats
1/4 cup (20 g) finely shredded (desiccated) unsweetened coconut (or you could try and sub more almond meal, oats, or even GF flour blend)
1/4 cup (30 g) vegan dark chocolate (chips or chopped bar)
3/4 tsp baking powder
1/4 tsp sea salt
1/3 cup packed (73 g) organic brown sugar or muscovado sugar (or sub coconut sugar)
1/4 cup (60 ml) aquafaba (the brine/liquid in a can of chickpeas)
2 Tbsp (32 g) almond butter* (or other nut or seed butter)
3 Tbsp (45 ml) avocado or melted coconut oil*
optional: 1/2 tsp vanilla extract
- In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate, baking powder, salt, and sugar.
- In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)
- To the aquafaba, add the almond butter, oil, and vanilla (optional) and beat or whisk to combine. (The mixture will deflate a little - that's OK). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough. Cover and chill in the refrigerator for at least 30 minutes or overnight.
- Preheat oven to 350 degrees F (176 C) and either lightly grease or line a baking sheet with parchment paper.
- Scoop chilled dough into roughly 2-Tablespoon amounts and form into small discs. Place on baking sheet with about a 1-inch gap in between each cookie to allow for spreading. There should be about 12 cookies.
- Bake for 10 minutes. Then increase oven temperature to 375 degrees F (190 C) and bake for another 2-4 minutes or until the edges are slightly golden brown. Be careful not to burn (especially on the bottoms) - they bake quickly toward the end.
- Remove from oven and let cool for 5 minutes. Then carefully loosen with a spatula - they can stick a little to the bare pan.
- Store leftovers in a loosely sealed container at room temperature up to 3 days, in the refrigerator for 4 days, or in the freezer for 1 month. These are so delicious when warm and dipped in almond milk or hot cocoa! I recommend storing them in the freezer once cooked to help them retain their crispy exterior.
Wed, September 17 2025
24 Elul 5785
All Recipes
Upcoming Sisterhood Events
Upcoming Temple Events
There are no upcoming events at this time.
subscribe
Privacy Settings | Privacy Policy | Member Terms
©2025 All rights reserved. Find out more about ShulCloud