Ok, so these aren’t vegan. I’ve recently realized that vegan baking is a tough feat and I’m not sure if I’m committed enough yet to give up butter (Sorry to all you die-hard vegans out there). I love butter. I love licking the spoon after I’ve mixed the butter and sugar together. Gross, I know, but I love it. I’ve also recently realized that baking a vegan AND gluten-free dessert is an extremely difficult task. My hat goes off to anyone who can bake one that doesn’t disintegrate into a million pieces the second after you bite into it. I mean, I’m sure it’s possible. I’ve heard of these mystical desserts. They must have unicorn powder in them. What else could be holding them together?
I may not be an excellent vegan baker (yet), but I’m an ok gluten-free baker. Check out the recipe for these very coconutty oatmeal chocolate chip cookies. They don’t rise much (hence why I’ve called them cookie bites), but they’re addictive and relatively guilt-free.
1 cup butter (at room temperature)
1/2 cup coconut sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/4 cup coconut flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup gluten-free rolled oats
1 cup dark chocolate chips
1. Preheat oven to 350 Degrees
2. Beat butter and coconut sugar until smooth.
3. Add eggs, butter and vanilla.
4. In a separate bowl stir coconut flour, baking powder, baking soda, salt and cinnamon and add to wet mixture.
5. Add oats and chocolate chips.
6. Roll into 1 1/2 inch balls.
7. Bake for 10-14 minutes.