Gluten free, dairy free, egg free, vegan, almost sugar free. Think it tastes like cardboard? Think again.
I was playing around with organic ingredients from Whole Foods and came up with this delicious treat. Surprisingly, the cookies turned out better than I expected, and held its shape. (I thought it would crumble since there is no egg–I was wrong). I felt like following that ‘green, organic, yoga, healthy’ trend, and created these cookies to go with it. Enjoy.
- ½ Cup of coconut oil, melted and cooled
- 3 Tablespoons of applesauce
- 1 Tablespoon of vanilla extract
- ⅓ Cup of agave nectar
- 1 Cup of Bob's Red Mill All- Purpose Baking Flour
- 2 Tablespoons of ground flax seeds
- ½ Teaspoon of salt
- ½ Tablespoon of cinnamon
- ½ Teaspoon of baking soda
- ½+1/4 Teaspoon of xanthan gum
- ½ Cup of oats
- ⅓+1/4 Cup of Enjoy Life Chocolate Chunks (contains sugar)
- Preheat the oven to 325°F. Line a cookie baking tray with parchment paper. Set aside.
- Combine the wet ingredients into a large mixing bowl. (First four ingredients). With a hand whisk, mix until incorporated. Set aside.
- In another large bowl, combine the dry ingredients. (Not the chocolate chunks and oats). With a hand whisk, mix until well combined. Pour the dry ingredients into the wet ingredient mixture, and whisk until fully incorporated.
- Add the oats and chocolate chunks. Using a spatula, fold in the ingredients until the batter is well combined.
- Using a small cookie or ice cream scoop, scoop the batter onto the parchment paper. There should be about 24 cookies.
- Bake the cookies for 15 minutes, or until brown around the edges.