I’m feeling guilty now because I’m munching on a freshly baked cookie and my man just had gum surgery and can’t eat anything but puréed food…and cookies are his favourite treat in the world! Oh well, all the more reason to freeze them for later and get them out of our far-too-easy reach. These are some gooooood cookies!
Originally these cookies started off as an attempt to make gf, dairy-free, banana-nut cookies- the result of the best chocolate chip cookie and banana bread getting together and having way too much fun.
I wanted a cookie with more local ingredients however, so instead I upped the maple syrup and nixed the banana. That said, the banana-nut version is delicious and a great way to reduce some of the sweetener (not that there’s much to start with).
Have a look at the banana-nut variation in the tips below.
It took three tries to get this recipe right which is pretty good…and now we can all benefit from some of the lessons I learned along the way:
- Electric mixers and chia paste don’t ‘mix’. The chia paste becomes gummy when mixed with an electric mixer, so use a wooden spoon or spatula instead.
- For extra crispiness, bake coconut oil-based cookies for just 5 minutes longer 10 minutes if you replace sugars with banana.
- Substituting with seeds is great, but they can’t beat the crunchiness of walnuts or pecans. Instead, try substituting nuts with other crunchy goodness like popped amaranth, organic rice krispies, or crunchy/baked granola or muesli (gluten free of course).
Variation: Make these into delish banana-nut cookies by reducing the maple syrup to 2 Tbsps, and adding 60g of ripe banana. Bake for 20-25 minutes.
Chocolate Chip Oatmeal Cookies (gluten free, dairy free and vegan)
Makes 18 small cookies
Chia paste (combine 1 Tbsp ground chia seeds+1/4 cup hot water and let sit for 10 minutes)
4 Tbsps maple syrup (not quite 1/3 cup)
½ cup (100g) coconut oil (softened)
¾ cup or 60g gluten free porridge oats
30g (1/3 cup minus 1 tsp) sorghum flour
20g (2 Tbsps+1 tsp) tapioca starch
¼ cup or 30g brown rice flour
¼ tsp baking soda
2 pinches sea salt (not quite ¼ tsp)
½ cup crushed walnuts or pecans
1/3 cup dark chocolate chips (cocoa camino brand is great!)
- Preheat the oven to 350°F and line a large baking sheet with parchment paper
- Whisk together the flours, oats, baking soda and sea salt
- Crush the nuts by placing whole nuts or nut pieces in a Ziploc bag, flatten/remove the air, and smash with a rolling pin until in quarters or smaller
- In a separate bowl, combine the maple syrup, coconut oil, and chia paste using a wooden spoon or spatula
- Combine the dry and wet ingredients and add the crushed walnuts and chocolate chips
- Mix well – the batter will be a bit stiffer than regular cookies, but that’s a good thing
- Use 2 spoons to move the batter to the cookie sheet, or roll 1-2 Tbsps of dough into balls and flatten slightly
- Bake for 15-17 minutes until lightly browned on top (bake for 20 minutes for even crispier cookies).