Yum! After countless failed attempts, I finally found a delicious, crisp and chewy cookie that is gluten-free and allergy-free for our home. (*Note: The egg substitute recipe below is a wonderful alternative for almost any recipe that requires eggs, however, it's important to mix and set aside to bubble and rise a bit before adding to rest of recipe. In addition, I remove the 4 Tbs. of flour from the 2 cups in the main recipe.)
Pre-heat oven to 350˚.
~ Egg substitute mixture for two eggs*. (recipe follows. Mix well in medium size bowl, set aside and continue with main recipe. Add to the wet ingredients after about 10 minutes. Will have risen and bubbled slightly, will have egg-like texture.)
4 Tbs. liquid (rice milk, coconut milk, water or juice.)
4 Tbs. flour (take from measured flour below)
1 Tbs. oil
1 tsp. baking powder
----- (end of egg-sub recipe)-----
~ 1 cup coconut oil (I prefer unrefined and unprocessed.)
~ 1/2 cup sugar
~ 1/2 cup packed brown sugar
~ 1/2 cup liquid (rice milk, coconut milk, water or juice.)
~1 tsp. pure vanilla extract
~2 cups oat flour (less 4 Tbs for egg-substitute recipe above.)
~1/2 tsp salt
~1 tsp. baking soda
~1/2 tsp. baking powder
~2 cups rolled oats
~1 - 1 1/2 cups chocolate chips. (Enjoy Life brand is soy-free)
Cream the sugars and coconut oil thoroughly. Add egg-sub mixture, vanilla and liquid, mix well. In a separate bowl, whisk dry ingredients (except the oats and chips) until combined. Add oats. Using a large spoon or your hands, fold in the chocolate chips. The dough will be fairly stiff.
On 2 greased baking sheets shape the dough into small balls (around a Tbs. size) and flatten gently on baking sheet, about 4 inches apart. Bake for 12 minutes. Cool completely before storing in a sealed container. Enjoy!
Prep time: 20-25 minutes. Baking time: about 12 minutes per batch. Yields: about 84 cookies.
Photo credit: moss & honey via Instagram
(Recipe adapted from Moosewood Restaurant Book of Desserts.)