vegan cookies – The Vegan Love Project

Gluten Free Cinnamon Oatmeal Raisin Chocolate Chip Cookies 2015

YUM.

I processed my chocolate chips so that they were in smaller pieces- totally not necessary. I also made these in a larger size cookie than I usually do, I mean seriously, let’s just get real….makes it easier than having to get up go back and back and back for another cookie…am I right?

Gluten Free Oatmeal Raisin Chocolate Chip Cookies 2015

makes 12 large cookies or 24 small

1c all purpose GF flour

3/4 rolled oats- to be buzzed

3/4 rolled oats
3/4c raisins
1/2c chocolate chips
1/2t baking powder

1/2t baking soda

1/2t cinnamon

1/4t nutmeg
1/2t salt
—-
1/2c +2T maple syrup
1/4c +2T coconut oil, melted, cooled

1t vanilla

—

Preheat oven to 350º

Process the oats in a food processor until they are the consistency of coarse flour.

In a small bowl, mix all of the wet ingredients together, maple syrup, coconut oil, and vanilla.

In a separate, larger bowl, place all of the dry ingredients; rolled oats, buzzed oats, raisins, and the chocolate chips. In the same bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Sifting isn’t absolutely necessary but it insures there won’t be clumps of flour or worse, chunks of salt, in the batter.
Pour the wet ingredients into the dry and with a spatula mix until everything is well incorporated.

Using a 2-ounce ice cream scoop or two spoons, scoop out a generous heaping tablespoon of batter onto a parchment or silpat lined baking sheet. Scoop or spoon out onto baking sheet with space in between. Gently flatten out each cookie with the bottom of a dry measure or glass.
Bake for 10 minutes. Turn the pan (s) and continue to bake for another 6 minutes or until crisped around the edges. Let cool for at 2-3 minutes on the pan and then remove them to a cooling rack.

Store in an airtight container in the fridge.

They are delicious both cold and room temperature,

Gluten Free Flour Free Jam dots

Gluten Free Flour Free Jam dots
makes 20 one oz cookies
1c coconut flour
1c roasted almonds
1 cup oats
1/4t cinnamon
1/2t salt
—-
1/2c maple syrup
1/2c coconut oil
1/2t vanilla
—
3T jam
preheat oven to 350º
If you are starting with raw almonds, roast them on a cookie sheet @ 350 degrees for 10-15 minutes, careful not to let them burn. Cool thoroughly before running through the food processor.
In a small bowl, mix all of the wet ingredients together, the maple syrup, oil, and vanilla.
Put all of the dry ingredients into the food processor, the roasted almonds*, coconut flour, cinnamon and salt and process until a fine meal is achieved. *Be sure that the almonds are completely cooled before processing; otherwise you will end up with a pasty mess. In a large bowl, sift the flours, the salt and the cinnamon. Add the nuts to this bowl.
Pour the wet ingredients into the dry and mix with a spatula until everything is well incorporated.
With a one ounce ice cream scoop or two spoons, place batter balls onto a *parchment lined cookie sheets. With a one cup measuring cup, slightly flatten each cookie-This process is a little easier when the cup is dipped into warm water between each cookie. Using a one-teaspoon measure, press the dome side into each cookie, this is where the jam goes. This process is a little easier when the teaspoon is dipped into warm water between each cookie.
Using a 1/2-teaspoon measure, scoop your choice of jam or fruit preserves into the center of each cookie.
Bake for 12 minutes and then rotate the pans in the oven (to insure even baking) and continue to bake for another 5 to 7 minutes. Let cool on the pans for another 5 minutes then remove to a cooling rack.

Gluten Free Peanut Butter Chocolate Chip Cookies

Ummmmmmmmmm…so these are INCREDIBLE….YUM! Peanut Butter, Chocolate….YUM-NESS.

Gluten-Free Peanut Butter Chocolate Chip Cookies
makes 23 cookies

1c Gluten-Free flour
1c rolled oats
1/2c roasted peanuts, to be coarsely ground

1/2c peanut butter

3/4c dark chocolate chips

1/4t baking soda
1/4t baking powder
1/2t salt
—
1/2c maple syrup
1/2c coconut oil
1/2t vanilla

preheat oven to 350º

In a food processor, put the oats in and grind them until they become flour-like.

In the same processor, coarsely grind the peanuts.
In a bowl, mix all of dry ingredients together, the flour, ground oats, almonds, chocolate chips, cinnamon, salt and baking powder/soda.

Mix the wet ingredients together; the peanut butter, coconut oil and maple syrup in a blender if need be to get well incorporated before adding into the dry and mix with a spatula until everything is well mixed.

Scoop or spoon out onto baking sheet with space in between. Using a fork, create a criss cross pattern across the top applying with gentle pressure.
Bake for 10 minutes. Turn the pan (s) and continue to bake for another 5 minutes or until golden brown. Let cool for at least 5 minutes and then remove them to a cooling rack.