The last few years of my gluten eating days, I had an obsession with all things whole wheat – cookies, muffins, pancakes, scones, breads. I had discovered Bob’s Red Mill Whole Wheat Pastry Flour, and let me tell you – I was in love. Do you remember the almost nutty flavor and spectacular combination of heartiness and lightness of whole wheat pastry flour? I sure do, and so does my family. I had developed or found a lot of recipes using whole wheat pastry flour that quickly became family favorites. Slowly, slowly, I’m converting them to gluten-free. My latest project is a maple oatmeal nut cookie that I’m pretty sure was an adaptation of a cookie from the cookbook “Uprisings.” I’m not 100% sure on that. But, I think that’s where the original recipe came from. I’m fairly sure our family favorite was an adaptation, which makes this an adaptation of an adaptation. Does that count as an original then?
I don’t usually specify brands in my recipes. But, have you heard about the Bob’s Red Mill recipe photo contest? They’re such a great company and are doing so much for the gluten-free community that I just have to participate. And, I recently reviewed the Tropical Traditions coconut oil. I’m loving this stuff in baked goods. If you haven’t tried it, I encourage you to do so. It is so delicious.
Gluten-Free Vegan Maple Oat Nut Cookies
2 T. Bob’s Red Mill ground flax seed
2 T. water
1/2 cup Tropical Traditions Gold Label Coconut Oil
1/3 cup maple syrup
1 t. vanilla
1/2 cup Bob’s Red Mill sorghum flour
2 T. Bob’s Red Mill arrowroot starch
1/2 t. Bob’s Red Mill xanthan gum
1/2 t. baking soda
1 1/2 cups Bob’s Red Mill Gluten-Free oats
1/2 cup chopped pecans (or nut of your choice)
Preheat oven to 350°. In a large mixing bowl, mix the flax seed meal and water. Add the coconut oil, maple syrup and vanilla. Beat with electric mixer until light. In a small bowl, mix the sorghum flour, arrowroot starch, xanthan gum, salt, and baking soda. Add to wet mixture and mix until well blended. Blend in the oats. Stir in the pecans. Dough can be chilled at this point or used immediately.
Using a small cookie scoop, drop scoops of dough onto parchment lined cookie sheets. Gently flatten cookies with the palm on your hand. (These cookies don’t spread much.) Bake for 10-12 minutes until golden brown.