These gluten-free, eggless oatmeal cookies are effortless to bake. The only part that has to be planned ahead is soaking the ground flaxseed or ground chia seeds in water for 15 minutes before making the cookie dough. The soaked grounded flaxseed is the egg substitute. Otherwise, these gluten-free, eggless oatmeal cookies are super easy to make and they taste wonderful!
Ingredients:
- 1 1/2 cups (180 grams) oatmeal flour
- 1/2 cup (60 grams) rolled oats
- 1/3 cup (80 grams) coconut oil (or neutral-tasting oil)
- 1/4 cup (50 grams) coconut sugar (or brown sugar)
- 1/4 cup (60 grams) honey (or maple syrup)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp hemp seeds (optional)
- 1 cup (170 grams) dark chocolate chips (can also substitute parts of the chocolate chips to raisins)
- 1/2 cup (50 grams) shredded coconuts
- 1/2 cup (35 grams) sliced almonds (or other chopped nuts)
- 1/2 tsp cinnamon (optional)
- 1/2 tsp nutmeg (optional)
- 1/2 tsp salt (optional)
Egg substitute: (prepare 15 minutes before making the cookie dough)
- 2 tbsp ground flaxseed or ground chia seed
- 1/3 cup (80 grams) water to soak ground flaxseed or ground chia seeds
Steps to make gluten free, eggless oatmeal cookies: (12-18 cookies)
- Preheat the oven to 350F, and prepare cookie sheets lined with parchment paper or silicone baking sheets.
- First, in a small bowl mix the ground flaxseed with water and let it sit for 15 minutes until the mixture becomes a thick paste.
- Meanwhile, in a large bowl measure all the other ingredients. Once the soaked grounded flaxseed is ready add it to the bowl and mix it with all the ingredients in the bowl.
- Once the cookie dough comes together, let it rest for about 10 minutes to allow the oatmeal in the dough to soak up the moisture.
- Next, take the ice cream scope or a large spoon and scope the cookie dough onto the cookie sheet. Use your hand or the back of the spoon to flatten out the cookies, you may need to use a little bit of water on your hands or spoon to prevent the dough from sticking.
- Finally, bake for 15 minutes or until the cookies become golden brown.
- Cool the cookies on a rack and store them in an air-tight container. Cookies will stay fresh for about 4-5 days, and frozen cookies will keep for 3 months.
- Optional: Pre-making the cookie dough. It is a great idea to make and shape the cookies beforehand and placing them in a plastic bag to freeze. The frozen cookies will keep for about 3 months. When you are ready to have the cookies, just take the frozen cookies out of the freezer and bake without thawing.
Looking for an oatmeal cookie recipe using sourdough? Try this one!
