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  • 10servings
  • 35minutes
  • 123calories

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Ingredients Jump to Instructions ↓

  1. 5 tablespoons coconut oil (see cook's note)

  2. 1/2 cup honey or 1/2 cup agave nectar

  3. 1/4 cup apple butter or 1/4 cup peach butter or 1/4 cup pear butter

  4. 1 teaspoon molasses

  5. 3 tablespoons water

  6. 2 teaspoons gluten-free vanilla extract

  7. 1/4 teaspoon almond extract

  8. 1 cup of your favorite gluten-free flour

  9. 1 1/2 teaspoons egg substitute , powder

  10. 1/2 teaspoon salt

  11. 1/2 teaspoon baking soda

  12. 1/2 teaspoon cinnamon

  13. 2 dashes nutmeg

  14. 1 1/2 cups gluten-free oats (quick-cooking or old-fashioned both work)

  15. 1/2 cup dried dried unsulfured unsweetened coconut or 1/2 cup chocolate chips or 1/2 cup raisins

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Grease cookie sheet or line with foil or parchment paper.

  2. Using a mixer, mix together the coconut oil, apple butter, honey or agave nectar, molasses if using, vanilla, almond extract if using and water thoroughly. If you're using melted coconut oil, you can just mix everything up with a wooden spoon.

  3. Sift together the dry ingredients (including the egg replacer) then stir in the oats. Add the dry ingredients to the wet and mix by hand. Add any optional add-ins if using.

  4. Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.

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