Hey guys, happy Sunday! I got back from a 13.1 mile run not too long ago and Ian and I are headed out to a BBQ this afternoon. This means I need to make some chocolate covered bacon (it’s ridiculous but Ian’s friends love it), pack my lunch, and get dressed in the next hour and a half. It will all happen but it will be rushed. So in lieu of my running post today (in a few words it was hot, tiring, and a little painful) here’s a really good vegan gluten-free recipe I put together last Friday. Enjoy
This is a super easy recipe packed with healthy ingredients. The cookies are light and doughy (this is NOT your crispy cookie recipe) and sweet without being overbearing. To be honest though, the best part about this recipe is that the cookies only take 20 minutes to make and that includes bake time!
Gluten-Free Vegan Oatmeal Raisin Cookies (makes about 7 reasonably sized cookies)
1 tsp flax-seed + 1 T water
1/4 cup oat flour
1/4 cup brown rice flour
1/2 cup raw oats (make sure they’re gf)
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/4 cup raisins
1/4 tsp vanilla
1/4 cup maple syrup
1/2 mashed banana
Pre-heat oven to 375 degrees. Make flaxseed egg by combining flaxseed and water in a small dish. Set aside. Combine dry ingredients in a medium-sized bowl and stir together. Add in raisins. Once the flax egg is set, mix it with vanilla, maple syrup, and mashed banana in another bowl. Add wet to dry and stir until everything is mixed.
Using a spoon, shape dough into balls and plop onto greased baking sheet. Flatten cookies a little bit with the back of the spoon and then back for 10-12 minutes. When done the bottoms will be a light brown color.
I’m sure the cookies are better if you let them cool but I couldn’t wait and I had one right out of the oven.