Community Cookbook
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Ingredients:
1 cup quick cooking gluten-free oats
1/2 cup Bob's Red Mill all-purpose gluten-free flour blend
1/3 cup shelled pepitas
1/4 cup flax seeds
2 tsp Orgran No-Egg egg replacer
4 tbsp water
4 tbsp maple syrup
1/3 cup olive oil
3 tbsp raw, hulled sunflower seeds
3 tbsp crystallised ginger, cut in 1/4" dices
1/3 cup Enjoy Life Mega Chocolate Chunks
3 tbsp craisins
1 tbsp dried blueberries -
Instructions:
Preheat oven to 350 degrees. Grease cookie sheet with margarine.
Mix oats and flour blend together in stand mixer on low speed.
Separately, just barely chop pepitas and flax seeds in small food processor until they are the consistency of a very coarse meal. Add to oat-flour blend.
Separately, whisk together No Egg and water until frothy. Add to mixer, along with maple syrup and olive oil to mixer and mix on low to blend.
Add all remaining ingredients to mixer and mix on low just long enough to combine.
Drop by heaping tablespoons onto prepared cookie sheet, approximately 1" apart.
Bake 18 mins or until toothpick inserted in center comes out clean (except for melted chocolate chunks).
- Cuisine: American (general)
- Cooking method: Bake
- Special ingredients: no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no dried / ground spices, no meat / poultry, no alcohol
- Just right for...: Great for kids, Lunchboxes/on-the-go
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 30-45 minutes
- Total time (inc active/prep): 45-60 minutes
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Substitution ideas:
Can also be made without the chocolate chunks for more of a power-bar experience than a cookie -- but still worthwhile for those of us who are chocolate-free! - Specialty Diets: Vegan, Vegetarian
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