There is a bit of a learning curve, I'm finding. I've scoured a few attempts out of my baking pans before throwing the recipe away. (Wasting rather expensive gluten free flour kills me, but sometimes there is no choice.)
Today's experiment was a success! These vegan, gluten-free oatmeal chocolate chip cookies were so good I thought I'd share the recipe with you. I adapted the recipe from an oatmeal cookie recipe from Bob's Red Mill.
Vegan, Gluten Free Oatmeal Chocolate Chip Cookies
1 cup Earth Balance or other vegan margarine
1 cup brown sugar
1/2 cup turbinado (raw) sugar
2 tablespoons ground flaxseed combined with 6 tablespoons water
1 teaspoon gluten free vanilla
1 1/2 cups gluten free all-purpose baking flour (I use Bob's Red Mill because that's what the local grocery store carries)
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon Xantham Gum
3 cups gluten free rolled oats
1 cup dairy-free chocolate chips*
Preheat oven to 350F. Beat margarine and sugars together until smooth. Let flaxseed and water sit at least 1 minute, then add flaxseed mixture and vanilla and beat well. In a separate bowl, blend flour, baking soda, salt, cinnamon and Xantham Gum. Add flour mixture to wet ingredients and blend. Stir in oatmeal and chocolate chips. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10 - 12 minutes or until golden brown on edges. Cool 1 minute before transferring to wire rack. Makes about 4 dozen cookies.
* I use Ghirardelli semi-sweet chocolate chips, which do not have any dairy ingredients but are not "dairy-free" because they made in a facility where milk is present. If you have a sensitivity to dairy, look for a true dairy-free brand.
Click here for a printable version of this recipe.