Recipe for a delicious gluten free, soy free, dairy free cookie. It's great for a dessert or even a breakfast cookie.
Author: Heather at MarineCorpsNomads.com
Recipe type: Dessert
Serves: 10+ servings
Ingredients
Dry Ingredients:
1 cup oat flour
1 ¼ cups almond flour
2 tablespoons arrowroot powder
1 teaspoon baking powder (aluminum-free)
¾ cup Sucanat
1 teaspoon fine-ground sea salt
¼ teaspoon ground Cinnamon
Wet Ingredients:
½ cup red apple, cored and diced
½ cup + 2 tablespoons water
7 tablespoons unrefined, virgin coconut oil (gently warmed to liquid on the stove top if solid)
1 teaspoon vanilla extract
Mix-ins:
¼ cup vegan, gluten-free chocolate chips or vegan, gluten-free chocolate bar chopped into chunks
1 cup walnuts, roughly chopped
Instructions
Preheat oven to 350°F and line a baking sheet or two with unbleached parchment paper. (If you don’t have two baking sheets, bake in batches.)
In a large bowl, sift together dry ingredients and dump in any Sucanat that didn’t make it through the sifter.
In a separate bowl, stir together wet ingredients and then transfer into the dry ingredients bowl and fold the mixture in. Add mix-ins.
Scoop or roll out 1″ balls and place about 3″ apart on baking sheet.
Bake for 10–15 minutes and cool on a baking rack.
Notes
Using unbleached parchment paper, roll the dough into a log and freeze in an airtight glass container. Thaw, slice, and bake a cookie or two as you need them. Try equal amounts of pecans or almonds instead of walnuts. Fold in ¼ cup dried cherries or ¼ cup toasted coconut for extra yum-factor. Want to skip the oil? Use 1 whole apple instead of ½ and omit the coconut oil. The texture will be drier, but the cookies will still be very yummy.
Recipe by Marine Corps Nomads at https://marinecorpsnomads.com/2014/11/yumuniverse-gluten-free-walnut-chocolate-chip-cookie-recipe.html