Gluten Free Vegan Chocolate Chip Cookies

Sultry lacto-ovo-wheat-free treats that are just as delicious on Day Two.

When I learned 14 years ago that a gluten free diet meant cutting out wheat, rye, and barley my first thought was: no big deal; I could probably bake a pretty good cookie using only oat flour.  But Certified GF Oats were not marketed in the U.S. until the last few years. (Note: Trader Joe’s carries reasonably priced GF oats.) Recent experiments with a GF Vegan cookie recipe have reminded me why I thought oats might be a pretty good substitute.  The following produces a cookie anyone would find satisfying providing they don’t have an allergy to sunflower seeds.

GFV CC Cookies

(about a dozen 2 ounce cookies.)

Ingredients:

5 oz. (1/2 cup plus 2 Tablespoons) sunflower seed butter

4 oz. (1/2 cup firmly packed) dark brown sugar

1 Tablespoon vegetable oil

4 oz. (1 cup) GF Oats

2 oz. (1/3 – 1/2 cup ground) GF Oat Flour

1 oz. (¼ cup) flaxseed meal (As with oat flour, you can grind your own in a coffee mill.)

½ t. baking soda

Pinch of salt (optional, especially if the seed butter is salted.)

2 Tablespoons warm water (or strong coffee)

4 oz. (1/2 cup) good quality vegan dark or bittersweet chocolate chips

Directions:

Preheated Oven: 375 F Bake.  Cookie sheet lined with parchment paper.

1. Combine the sunflower seed butter, brown sugar, and oil and mix until smooth using a hand or stand mixer.
2. Whisk together the oats, oat flour, flax seed meal, baking soda, (salt), and mix into the “butter” and sugar mixture.
3. Add the water (or coffee) and mix until well blended.
4. Add the chocolate chips and let rest for 15-20 minutes (can refrigerate covered up to 24 hours at this point.)
5. Form dough into twelve 2 ounce balls, place evenly spaced on the cookie sheet, and slightly flatten.
6. Bake at 375 F for 12 minutes.  Cool before removing to a plate or container.

Note: for a holiday cookie substitute 2 ounces of white chocolate chips plus 2 ounces of dried cranberries or cherries for the dark chocolate chips.  You can also add ½ – 1 teaspoon grated orange rind.