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Gluten Free Vegan Sugar Free Oatmeal Cookies

Gluten Free Vegan Sugar Free Oatmeal Cookies Recipe

This is a recipe I created for a child who can't have dairy, eggs, gluten, corn or sugar. I modified another recipe on this site and it worked out great. I was going to just note my changes in my review of that recipe (Healthy Honey Oatmeal Cookies) but there were so many, I thought it would be easier for people searching for an allergy-free recipe to find it here. NOTE: These bake up soft n puffy, but if you want them flatter,crispier and chewier, melt the coconut oil first. Be sure to allow space between cookies to spread in that case. I've edited this from 1/2 c to 1 cup of flour from based on the helpful reviews.
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Prep Time 10 mins
Cook Time 25 mins
Course Dessert
Cuisine Fusion
Servings 30 cookies
Calories 123.2 kcal

Ingredients
  

  • 5 tablespoons coconut oil (see cook's note)
  • 1/2 cup honey or 1/2 cup agave nectar
  • 1/4 1/4 cup peach butter or 1/4 cup pear butter
  • 1 teaspoon molasses (optional)
  • 3 tablespoons water
  • 2 teaspoons gluten-free vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1 cup of your favorite gluten-free flour
  • 1 1/2 teaspoons egg substitute, powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2 dashes nutmeg
  • 1 1/2 cups gluten-free oats (quick-cooking or old-fashioned both work)

depending on your allergy

  • 1/2 1/2 cup chocolate chips (optional) or 1/2 cup raisins (optional)

Instructions
 

  • Preheat oven to 350 degrees F. Grease cookie sheet or line with foil or parchment paper.
  • Using a mixer, mix together the coconut oil, apple butter, honey or agave nectar, molasses if using, vanilla, almond extract if using and water thoroughly. If you're using melted coconut oil, you can just mix everything up with a wooden spoon.
  • Sift together the dry ingredients (including the egg replacer) then stir in the oats. Add the dry ingredients to the wet and mix by hand. Add any optional add-ins if using.
  • Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.

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Nutrition

Serving: 48gCalories: 123.2kcalCarbohydrates: 17.1gProtein: 0.2gFat: 6.8gSaturated Fat: 5.9gSodium: 182.6mgFiber: 0.2gSugar: 16.4g
Keyword < 60 Mins, Cookie and Brownie, Dessert, Free Of...
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