This is a slightly different recipe than the one that’s in the Candle Cafe cookbook, but it’s pretty close to the best seller cookie from the cafe’s juice bar. It’s a little bit crunchy on the edges but soft on the inside. I bet these would be great as kitchen sink cookies as well, with some nuts and dried fruits thrown in. A great cookie is really about the basic dough, and then you can do to it whatever you want!

Vegan Wheat-Free Oatmeal Chocolate Chip Cookies

1 1/2 cups rolled oats

2 1/2 cups whole spelt flour

1/2 cup brown rice flour

1/4 tsp. baking soda

1/4 tsp. sea salt

3/4 cup safflower oil

1/4 cup water

1 cup maple syrup

1/4 teaspoon vanilla extract

1/4 tsp almond extract (optional)

1 tblsp. egg replacer

1 cup vegan chocolate chips

Pre-heat the oven to 350 degrees. In a large mixing bowl, combine the flours, baking soda and salt. Using a wooden spoon, stir in the remaining ingredients except the chocolate chips. When everything is incorporated, fold in the chips.

Using a teaspoon, spoon mounds of batter onto a greased baking sheet. Bake 10-15 minutes, or until the edges start to brown slightly. Let cool on wire racks.

Makes about 25-30 cookies.

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