![]() ![]() Baking is a delicious science experiment and you can’t expect to substantially change a recipe without understanding the properties of the ingredients and how they interact to create a certain result. Even substituting white sugar for the brown sugar will yield a different result due to the moisture content and subtle flavor difference. Have you ever baked before or even stepped foot in a kitchen before? Yes, they both have sweetness and you can certainly use either to sweeten your tea depending on your preference, but they have decidedly different properties when it comes to baking. Of course these cookies won’t turn out well if you omit the sugar and sub in a little honey. I used a leveled measuring Tablespoon (as I am always breaking my cookie dough scoops), slightly flattened them, and got about 4 and 1/2 dozen cookies (hard to say exactly as I ate several as they came out of the oven :)Īs for Karen…er, I mean Lily, you need to get out of the kitchen and sit down, girl. With each batch I just flattened them a little differently to decide how I liked them best. As another reviewer noted, mine didn’t spread much, but this was not a problem at all. Baked for 13 minutes and they were outstanding. The ingredients you use definitely can make a difference in the result - I used a cup of Laura Lynn brand baking blend (I have found many of their gf products to be better than some of the pricier name brands and about 1/3 of the cost), 1/2 cup of almond flour, country crock plant butter (I’ve tried other vegan butters and this is more readily available and again a fraction of the cost of many others), Neat Egg egg replacer (it’s a blend of flax and garbanzo - omitted the applesauce), gluten free quick oats, and Enjoy Life brand semi-sweet mini chocolate chips (they’re dairy free). If I didn’t what was in these cookies, I would have never thought they’re gf/df/ef. Prior to her diagnosis I was a firm believer in all things dairy and was a pretty active baker, but fir the most part had used traditional wheat/dairy/egg based recipes. These cookies are delicious! My 1.5 year old daughter was diagnosed with milk, egg, and wheat allergies six months ago and I have been trying new recipes and ingredients to accommodate our new reality since then. I did not need vegan, so I used real butter and egg, but I have adult kids that eat vegan, so I may try them that way next time one of the vegan family members comes to visit. ![]() No grittiness, no starchy aftertaste, and they spread just right–not too much, and not staying in little balls that won’t spread. It was worth it! The cookies look and taste like “normal” cookies. I even had to mix up another batch of your flour blend to make these cookies. All of those expensive gluten free ingredients going into the garbage broke my heart a little. I had already thrown away 2 unsuccessful attempts at shortbread and one unsuccessful loaf of Irish Soda bread over the weekend. When does anything ever turn out well when you are in a hurry–especially if you are trying a recipe for the first time? As I worked to mix them up I thought I must be crazy to think this was a good idea. Did you just recently post this recipe, or have I just not noticed it before? These cookies are delicious! I hurriedly made a half batch this morning in order to take something with me when visiting a neighbor. Since going gluten free three years ago I have tried several oatmeal and/or chocolate chip cookie recipes, with mixed results–but always disappointing. I always made them with chocolate chips, and I loved the touch of cinnamon. You have done it again, Erika! Vanishing Oatmeal cookies were my go to cookie recipe before my celiac diagnosis. I’ve made them so many times over the years, that I know the recipe by heart! I love how flexible the options are for adding or leaving-out extra ingredients to customize the cookie to your taste. This Gluten Free & Vegan Oatmeal Cookie Recipe is an adaptation of my long-time favorite cookie recipe called ‘Quaker’s Vanishing Oatmeal Cookies’. The Tools & Ingredients Used in this Recipe: Two of my kiddos cannot eat Oats, so if you need a completely Oat Free cookie recipe, that still has the heartiness of a traditional Oatmeal Cookie, then you’ll want to try my Gluten Free & Vegan Hearty Non-Oatmeal Cookie Recipe ( over here). I like Bob’s Red Mill Gluten Free Oats – They’re my go-to brand for almost all of my Gluten Free flours & dry ingredients. So, if your package of Oats doesn’t say ‘Gluten Free’, then don’t use them! It’s important that you buy Certified Gluten Free Oats. ![]() While Oats themselves have always been gluten free, it’s very common for other grains to cross-contaminate them during processing. I’ve always felt like they’re a perfect snack when you feel like something sweet, but want something that will actually fuel your body & fill you up. ![]()
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