Vegan Gluten Free Chocolate Chip Cookies

Ingredients:
1/2 cup coconut oil
1/2 cup packed brown sugar
1/4 cup cane sugar (or use white sugar)
1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup gluten-free oat flour (I processed 1 cup certified gf rolled oats into flour with the food processor)
1 cup Bob’s Red Mill Almond Flour (add 2 tbsp Bob’s Red Mill Almond Flour if you want a thicker cookie)
1/4 tsp cinnamon
1/2 cup dark chocolate chips

Directions:
Preheat oven to 350. In a small bowl or measuring cup, mix together the flax egg and set aside. In a large bowl, mix coconut oil and the sugars until creamy. Add the flax egg and vanilla extract. Add remaining ingredients and fold in the chocolate chips. Place dough baking sheet in spoonfuls. Bake for about 10-11 minutes.

We got this recipe from Brian’s sister, but it is originally from the fabulous Oh She Glows blog. Hop over there for more detailed instructions, great photos, and tons of other great recipes! I use coconut oil because I don’t usually have Earth Balance on hand. Vegan recipes are often gluten-free, dairy-free friendly, which is great for us since Brian is GF and I am DF. These cookies are seriously addictive. You can plan to have leftovers but you won’t because the dairy/gluten lovers will devour these cookies too.

Oatmeal Cranberry White Chocolate Chunk Cookies

Ingredients:
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 ½ cups old-fashioned oats
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 6-ounce package sweetened dried cranberries
2/3 cup white chocolate chips

Directions:
Preheat oven to 375 degrees.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda, and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. Makes about 2 ½ dozen cookies.

These cookies are amazing. I think I got this recipe from my mom. I just found it on my computer and I totally forgot they existed. Probably better for my health, but now I’m resurrecting them for better or for worse!