Description
Delicious and allergy-friendly Everything-Free Cookies made with oat flour, naturally sweetened with coconut sugar and brown rice syrup. These dairy-free, gluten-free, and egg-free cookies are packed with dairy-free chocolate chips and dried fruit, perfect for a wholesome treat anyone can enjoy.
Ingredients
Dry Ingredients
- 3 cups oat flour (old-fashioned oats blended to a flour - use gluten free oats if needed)
- 1.5 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsweetened applesauce
- 1/2 cup coconut sugar (or other granulated sweetener of choice)
- 1/4 cup brown rice syrup (can replace with honey, pure maple syrup, or agave)
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup dairy-free dark chocolate chips (such as Enjoy Life Brand)
- 1/2 cup dried fruit (dried cherries, raisins, blueberries, etc.)
Instructions
- Preheat and prepare baking sheets: Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone liners to prevent sticking.
- Combine dry ingredients: In a medium-sized bowl, whisk together the oat flour, baking soda, and salt until well blended. This ensures even distribution of the leavening agent.
- Beat wet base: In a larger bowl, add the unsweetened applesauce and coconut sugar. Using a mixer on high speed, beat for 3-5 minutes until the mixture is light, creamy, and well-aerated.
- Add syrup and vanilla: Pour in the brown rice syrup and vanilla extract. Beat again on medium-high speed for 1-2 minutes until fully incorporated.
- Mix dry into wet: With the mixer on low speed, slowly add the dry ingredient mix to the wet mixture. Blend just until the dough comes together. Avoid overmixing to keep a tender cookie. Refrigerate the dough for 10 minutes to firm up slightly.
- Add mix-ins: Scrape down the sides of the bowl with a spatula and stir in the dairy-free chocolate chips and dried fruit evenly throughout the dough.
- Form and bake cookies: Drop dough by tablespoonfuls onto the prepared baking sheets. Flatten them slightly if desired; they will not spread much during baking. Bake in the preheated oven for 11-13 minutes or until the edges are golden brown.
- Cool cookies: Remove the baking sheets from the oven and allow cookies to cool on the tray for 2 minutes. Then transfer them gently to a wire rack to cool completely, which helps them set and achieve the perfect texture.
Notes
- Use gluten-free oats and oat flour to keep cookies gluten free.
- Substitute brown rice syrup with honey, maple syrup, or agave if preferred, though texture and sweetness may slightly vary.
- Refrigerating the dough helps maintain cookie shape and yields a better chew.
- Cookies won’t spread much, so shaping before baking is important for cookie size and thickness.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
