I really love gluten-free sweets. If done right, they are fantastic! If done wrong, they are more than terrible. Ya’ll who have experienced this know what I’m talking about. My adventures in eating gluten free started a little over a year ago and I haven’t looked back. Not everyone is sensitive to gluten, but for me the change has done this body good. We were treated to these lovely cookies during my last Holistic Nutrition class and now I am passing them onto you!
I honestly can’t believe they have no gluten, refined sugar or eggs and they taste so darn good!
- DRY
- 2 c GF all-purpose flour (Pamela’s worked better than Bob’s Red Mill if you aren’t using your own mix)
- 1 c vegan chocolate chips, dark chocolate chips or carob chips
- 1/2 c unsweetened coconut flakes
- 1/2 c walnuts chopped
- 1/2 c dried cherries
- 3/4 c GF oats
- 1/2 tsp sea salt
- 3/4 tsp baking powder
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- WET
- 2/3 c maple syrup
- 2/3 c coconut oil (melt first)
- 1 tsp vanilla extract
- 3 Tbs. water
- Preheat oven 350.
- Mix dry ingredients separate from wet.
- Combine both dry and wet ingredients together. Mix well.
- Refrigerate for 15 minutes.
- Place 12 evenly sized scoops of dough on a oiled parchment or silicone sheet. Slightly flatten. Bake 12-15 minutes until slightly brown on the edges.
- Let them sit for 5 minutes or so before moving to a cooling rack.
{Update: I made them with big raisins instead of cherries and pecans instead of walnuts the other day + the dark choco. chips bc that’s what I had and they were fantastic! You can definitely modify the add-ins and change it up!}
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Chef Jason Lee,
Wellspring School of Healing Arts
They look amazing! Do you ever use coconut flour? I’d like to adapt this recipe to use coconut flour. 🙂
Ruth, I do use coconut flour, although haven’t tried them in cookies yet. It’s drying so if I remember you need to add more liquid, yes?
These sound amazing, I can’t wait to try them. I started eating gluten-free about 6 months ago and I miss my cookies. Thanks for sharing.
They are so great! A little crumbly, but good! Gluten-free has been better than I thought for sure! I have another quinoa cookie recipe that is awesome. It took me a few times to get ’em down, but worth it when you do. My non gluten-free husband loves those!
Yum! Can’t wait to try these.
You will love them, Ma! They’re from my school!
Rama these looks awesome! I’m going try them out with GF oat flour. Ill report back:)
They are! Let me know how they turn out with oat flour, I’ll be interested to try. This is a mix of rice, almond and…something else I can’t remember off the top of my head. Oat sounds awesome. The key is to refrigerate them for at least 15 min. before sticking them in the oven, then letting them cool on the sheet for 5 min. before transferring them. They aren’t crumbly that way. Enjoy!!
Just made these and they are sooooo delicious my whole family loved them! I did not have maple syrup so I used honey instead and they came out great! I also only baked them for 10min because the first batch hardened really fast once I took them out! Thanks for the yummy recipe! 🙂
Wow these are amazing! Full of all my favorite things and so easy to make. Thank you for sharing on the Gluten Free Blog Hop 🙂
Thanks, Andrea!! They are great! -Rama
Wonderful blog! I found it while browsing on Yahoo News. Do you have any suggestions
on how to get listed in Yahoo News? I’ve been trying for a while but I never seem to get
there! Cheers
I didn’t know I was on Yahoo News, that’s great! I have no idea, haha!