Easy to bake gluten free and vegan oatmeal cookies that are incredibly tasty; crispy from the outside and soft from the inside. Perfect for breakfast, guiltless dessert, or a healthy snack.
Yield: 18 – 24 cookies
Prep time: 10 minutes
Cook time: 15 – 18 minutes
Total time: 25 – 28 minutes
INGREDIENTS:
- 1 cups Metta GF flour
- 1 cup rolled oats (gluten free)
- ½ cup melted coconut oil (or vegan butter)
- ½ cup sugar (sub coconut sugar)
- ¼ cup almond milk (or other non-dairy milk)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- ½ – ¾ cup raisins (or chocolate chips)
DIRECTIONS:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix in all the dry ingredients (Metta flour, rolled oats, sugar, baking powder, and salt. Combine well.
- Add vanilla extract, coconut oil, and almond milk. Mix well. It should be a bit crumbly mixture.
- Lastly, fold in the raisins or the chocolate chips well. If the mixture is too crumbly and dry that can’t make a dough ball then add another tablespoon of milk.
- Ball the dough mixture by hand and place each about 1 ½ inches apart on a parchment lined baking sheet. Make sure to flatten the dough on the liner as the gluten free dough doesn’t flatten completely on its own when baking.
- Bake for 15-18 minutes. For crispier cookies bake them on the top shelf.
- Allow cookies to cool for 5 minutes before moving to a cooling rack. Then enjoy
- Store in an airtight container at room temperature.
Have you used Metta gluten-free flour for this recipe or any other recipe?
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