Thank you all so much for your thoughtful comments and emails in response to my last post. It’s been a stressful week, but things are turning around and Aaron and I were truly touched by the outpouring of support and well-wishes. Blogging has allowed me to be a part of such an incredible community of people, and for that, I am so thankful.
So, are you ready for that cookie recipe?
My kitchen is definitely a happy place for me, and when I’m feeling overwhelmed, I’ll often carve out half an hour to just go make something. Usually that something is bread or dessert because, let’s face it, carbs are comforting. The energizing, nutritious salad can come later.
With these cookies, however, I wanted to fuse comfort and nutrition. Oatmeal raisin cookies are one of my favorites and the recipe I posted a while back is usually my go-to when the craving strikes. It’s by no means unhealthy, but it’s more indulgent in terms of the vegan butter, sugar, and use of all-purpose flour.
I knew I wanted to make a gluten-free cookie that everyone could enjoy, and using that oatmeal raisin recipe as inspiration, I was able to replace the butter with coconut oil, the white and brown sugars with lower-glycemic coconut sugar and a little maple syrup, and the raisins for antioxidant-rich goji berries. I used significantly less sugar and cut down on the oil by several tablespoons, and still the texture is seriously good (no small feat for gluten-free!).
What’s great about this recipe is that not only does it satisfy that need for a cookie without weighing you down, but it’s also easily adaptable to whatever you have on hand. No goji berries? Use the more traditional raisins, or try dried cherries or cranberries. And if you’re not looking to make a gluten-free cookie, spelt or whole wheat pastry flour would be wonderful.
I’m thinking next time I might try replacing the applesauce and a little more of the oil with pumpkin and throwing in some pumpkin pie spice and maybe pumpkin seeds to create a more seasonal cookie…dried fruit yet to be determined. Maybe chocolate chips?
- 1 C. Gluten-Free All-Purpose Flour
- 1 C. Gluten-Free Rolled Oats
- 1½ Tsp. Baking Soda
- ¼ Tsp. Xanthan Gum
- ⅛ Tsp. Fine Sea Salt
- ½ Tsp. Cinnamon
- ⅓ C. Coconut Oil (Solid, Not Melted)
- ⅓ C. Unsweetened Applesauce
- ¼ C. Coconut Sugar
- 2 Tbs. Maple Syrup
- 1 Tsp. Vanilla
- ½ C. Goji Berries
- Pre-heat the oven to 350 degrees F.
- Using a stand or hand mixer, cream together the coconut oil, coconut sugar, and maple syrup until light and fluffy.
- Add the applesauce and vanilla and mix to combine.
- Sift in the gluten-free flour, baking soda, xanthan gum, salt, and cinnamon. Add the rolled oats and mix until well-incorporated.
- Fold in the goji berries.
- Scoop dough onto a lined or greased cookie sheet, 2 inches apart, using a heaping tablespoon or cookie dough scoop. Lightly flatten the dough with a spatula before baking. If the dough sticks, dip the spatula in a little water between flattening cookies.
- Bake for 10 minutes, or until golden brown on the bottom.
- Allow to cool before serving.
Cheers to cookies and a hopefully stress-free weekend!