Ooooh baby! Life can’t get any better when I have warm gluten free, dairy free, egg free and cane sugar free cookies cooling on a wire rack in the kitchen. I have been making variations of these for over a year now and I have always just made them by randomly throwing some things into a bowl and somehow it has always worked, but now I have formulated an actual recipe to share! It’s still a little rough around the edges, but I really love it! If you aren't a fan of carob and can do sugar and dairy, you can always replace with chocolate chips. This recipe makes a dozen cookies, so it's not a huge batch (you can always double it!) but just enough if you aren't making them with the intention of sharing...
Carob Chip Oatmeal Cookies
Preheat oven to 350
In a large bowl mix together the dry ingredients:
½ cup Bob’s Red Mill Gluten Free Flour
¼ cup Sorghum Flour
½ tsp Xanthan Gum
½ tsp Baking Powder
¼ tsp Baking Soda
¼ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
¼ tsp Salt
½ tbs Ener-G Egg Replacer mixed in a separate bowl with
1 ½ tbs warm water. The mixture will become frothy and then add the other wet ingredients:
½ cup Agave Nectar
3 tbs Olive Oil
½ tbs Vanilla
Pour the wet ingredients into the dry and stir to combine until smooth. Then add:
1 ½ cups Bob’s Red Mill Gluten-Free Rolled Oats
½ cup Dairy and Sugar Free Carob Chips (available at Market of Choice)
Spoon the dough onto a cookie mat that is lined with a baking mat or parchment paper. Bake on the center rack for 12-15 minutes until they are the texture you desire and then cool on a cooling rack.
Enjoy!
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