I only took one picture of these cookies and they were gone. Since they were devoured by a mob of baseball players, I would definitely say they are kid approved. No one had a clue that they were free of the top 8 allergens. Happy Kids. Crumbs only.
Oatmeal Chunk Cookies
by: Bekie A
1/2 cup of Dairy Free butter
1/2 cup of organic plant based shortening
1 1/4 cups of sugar
1 tbsp of molasses
2 tsp vanilla extract
1 tbsp of coffee
1/2 cup of hot water mixed with 2 Tbsp of ground flax seed or chia seed
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1 2/3 cups of GLuten Free flour mix
1 1/2 cup of rolled oats
1/2 tsp sea salt
1 cup of Dairy Free dark chocolate chips
1/4 cup of shredded coconut
Mix together together the DF butter and shortening. Add in the sugar, molasses, vanilla, coffee and flax mixture. Stir until combined.
Separately, mix together the oats, flour, spices, salt, baking powder and soda. Slowly, add the wet mixture to the dry mixture. If too dry, add in coconut milk until the dough is no longer crumbly.
Use an ice scream scoop to portion dough. Place 2 inches apart on a baking stone or a double lined baking pan. Bake for 8-10 minutes on 350.