Wednesday, February 9, 2011
Vegan Gluten Free Oatmeal Chocolate Chip Cookies
Beware, for as healthy as these cookies are they are soo good and addicting!
makes 4 dozen
3 Tbsp oil (olive, canola, grapeseed, coconut)
2 c. raw nuts (I used a combo of almonds, sunflower seeds and walnuts)
1 c. sucanat (brown sugar)
1/2c. hot water
2 tsp vanilla
1 1/2 c. oat flour (blend oats in a food processor) or spelt flour*
1 tsp baking powder
1/2 tsp sea salt
1 tsp cinnamon
2 c. oats (to make it GF, choose a certified GF brand of Oat, like Bob's Red Mill)
1 c. vegan chocolate chips (carob chips)
Preheat oven to 350 degrees. Spray, or line with parchment paper, cookie sheets.
Blend nuts in a Vita Mix blender or a food processor with oil until it reaches a chunky peanut butter consistency.
Heat 1/2 cup water and pour over sucanat, stir to dissolve. Pour sucanat mixture over nut butter and blend a little more to combine. Add in vanilla and stir until smooth. (Mixture will be thick)
Whisk together oat flour, baking soda, salt and cinnamon in a large bowl. Add in nut mixture and stir until incorporated. At this point let the dough cool for 5-10 minutes, so the chocolate chips don't melt.
Fold in oats and chocolate chips.
Scoop up a Tbsp of dough and roll between hands to form into a ball. Place balls 2 inches apart. Before baking, dip the bottom of a glass into a little water and flatten each ball.
Bake 8-10 minutes or until tops are firm*. Cool on the baking sheets for 3-5 minutes before transferring to wire racks.
*Do not be alarmed if some of the carob chips melted onto the pan. Once cookies are cooled, just simply break the melted pieces off.
-adapted from Vegetarian Times Magizine
* Spelt flour is not considered gluten free and if you have severe allergies to gluten, is probably not an option for you. However, for some who have a slight intolerance to gluten, spelt may be tolerable.