- 1/4 cup (60 ml) unsweetened applesauce
- 1 tbsp (7 g) ground flaxseed
- 3 tbsp (45 ml) water
- 2 tbsp (30 ml) lightly flavoured vegetable oil*
- 1/3 cup (66 g) cane sugar
- 1 tsp vanilla extract
- 2 cups (160 g) quick oats
- 3/4 cup (90 g) all-purpose gluten-free flour**
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup (60 g) chocolate chips
- Preheat your oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
- Add the applesauce, ground flax, water, vegetable oil, sugar, and vanilla to a large mixing bowl, mixing until fully combined.
- Add the oats, flour, cinnamon, baking soda, and salt, mixing until fully incorporated. Fold in the chocolate chips.
- Using a rounded tablespoon, drop the dough onto your prepared baking sheet, and flatten each cookie slightly. They won’t change shape much while they bake, so shape them how you want the finished product to look.
- Bake for 8 – 10 minutes, or until the edges begin to turn golden brown. Remove your cookies from the oven and let them cool for 5 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container at room temperature for up to 5 days.
* I used canola oil, but feel free to use whatever you have on hand. I wouldn’t recommend using olive oil because of its strong taste. ** If your mix doesn’t have xanthan gum, you might want to add 1/4 tsp to the dry ingredients if you have problems with getting the cookies to hold together. You can also use regular all-purpose flour if you don’t need these to be gluten-free, but you might have to add an extra tablespoon of oil to keep them from being too doughy.
Keywords: baking, chocolate chip, cookies, gluten-free, healthy, oatmeal, recipe, snack, vegan