A Crispy, Coconut-y Spin on Oatmeal Cookies.by caroline
Last night was a cookie kind of night — a gluten-free, vegan, oatmeal cookie kind of night to be exact. I found this recipe in my beloved book, The Kind Diet, by Alicia Silverstone. I made a few swaps to make it gluten-free and a bit different than what the book called for. I figured I’d shake things up a little — why not?
I present to you these gluten-free and vegan oat delights:
- 1 cup gluten-free rolled oats
- 3/4 cup gluten-free flour
- 1/3 cup vegan sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. fine sea salt
- 1/3 cup maple syrup
- 1/2 cup safflower oil
- 1 tsp. gluten-free vanilla extract
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped dates
- 1/4 cup finely chopped walnuts
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or baking mat (like this).
Combine the oats, flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the syrup, oil, and vanilla extract. Add the wet ingredients to the dry ingredients, and stir to combine. Fold in the coconut, dates and walnuts.
Using your hands, roll tablespoon-size scoops of dough into balls. Place the balls onto the prepared baking sheet and press down slightly on the balls to flatten the tops. Bake for 8 to 10 minutes or until lightly browned. Allow cookies to cool on the tray for 10 minutes, then transfer to a baking rack to cool completely.
These cookies are crispy on the outside and soft on the inside — just the way I like ’em. I had two (OK, three) while finishing up some late night work and it sure did make the time seem more pleasant (and delicious)!
Make these. They’re easy to whip up and worth every bite.