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Vegan and Gluten-Free Oatmeal Cookies

June 11, 2014
Fresh from the oven

Fresh from the oven.

Although oats don’t contain gluten, they’re often processed in facilities that also handle wheat, so they may contain trace amounts. To be safe, look for a gluten-free label.  According to the Thursday Morning BSG this is a really great breakfast cookie.  If you do not have a problem with gluten, go ahead and feel free to use regular oatmeal and flour.  These are great cookies no matter which ingredients you pick.

Here is a recipe I developed for a gluten free friend.  It did not take a lot of effort to put this together, just love, and it can also be consumed by people with diary and/or egg issues.  Some time ago I was in a big box warehouse store and I was offered a cake that had no milk, no butter, and no eggs.  My answer was “No thanks”.  That was before I could no longer have the butter and milk.  And before I knew how to cook using healthy ingredients and before I knew how to make everyone come back for more.

These are soft, chewy, moist and delicious cookies.  Depending on the size of your cookies the recipe makes up to 3 dozen.  Most time I get 32-34 when I make these.  I like my cookies on the large size.  And if you make these big enough, they make wonderful ice cream sandwiches.



  • 4 1/2 cups gluten-free old-fashioned oats, divided
  • ¼ cup tablespoons brown rice flour
  • 1 1/2 teaspoons ground cinnamon or coriander
  • 1 teaspoon gluten-free baking powder
  • 1/2 teaspoon fine sea salt
  • ½ – ¾ light cup of olive oil
  • 1/4 cup real maple syrup
  • 1/2 cup packed brown sugar (light or dark)
  • ¼ – ½ coconut beverage or coconut water
  • ¼ cup flax seeds (ground)
  • 2 teaspoons pure vanilla extract
  • 3/4 cup chocolate chips
  • 1/2 cup chopped dried cherry


 Step 1

  Preheatthe oven to 350 degrees. Using a blender or a food processor mill 1 1/2 cups of oats into a flour like consistency . Whisk together all of the dry ingredients.


You will most likely need a heavy mixer for this step.  Or a really strong arms. Add the liquid ingredients slowly in case adjustments are needed.  In a large bowl or using a mixer beat the remaining ingredients (except the chocolate and cherries) until light and fluffy. Add in the flax seeds and vanilla. With mixer on low, gradually add the oat mixture, beating until combined. Fold in chocolate chips, cherries, and the remaining 3 cups oats.


Step 3

In batches, drop the dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until the cookies are golden brown at the edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.

Great for breakfast and snack.

Great for breakfast and snack.

2 Comments leave one →
  1. June 20, 2014 11:55


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  2. Angel permalink
    June 11, 2014 17:40

    Looks yummy!

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