Cookie & Bar
1-1/2 cups Gluten Free Oat Flour
1 cup GF All Purpose Baking Flour
1 cup Sugar
1/4 cup Flaxseed Meal
1/4 cup Arrowroot Starch
1-1/2 teaspoon Xanthan Gum
1 teaspoon Baking Soda
1 teaspoon Salt
3/4 cup Coconut Oil +2 tbsp melted, refined (or Canola Oil)
6 tablespoons Applesauce unsweetened
2 tablespoons Gluten Free Vanilla Extract
1 cup Chocolate Chips (gluten free dairy free)
Make them with half the sugar and substitute a mashed banana for the applesauce. Perfect. You can also just grease the pan with oil.
Can also substitute 1/2c of cacao nibs for 1/2c of choc. chips, and added 1/2c of chopped walnuts.
Alt – Used almond butter too.
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alternatives to Xanthan gum (whichever substitute you try, to start, use the same amount as you would xanthan gum):
– chia seeds (Chia seeds CAN be ground and added to flour blends although it is not required for their ‘binding’ to take effect.)(Use a mixture of one tablespoon of chia seeds to three tablespoons of water to replace the xanthan gum. Increase your baking time by 15 minutes to accommodate.)
- ground flax seeds (The preparation involves adding ground flax to boiling water in order to form a thick paste which can then be mixed with gluten-free flour.)(Along with the above substitutes, you can add milled flax seeds to bread recipes. Flax seeds come in a golden color or dark brown. The golden variety contains more oil.)
- egg whites (both a binder and a riser, which means that they can not only be used to help bind foods together, they can also help them rise up high. Egg whites make an excellent substitution for xanthan gum in cakes and breads. Keep in mind that your finished product will be very light, airy and may need a higher pan to rise in.)
- gelatin
- agar agar
- psyllium fiber
Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flours, sugar, flaxseed meal, arrowroot starch, xanthan gum, baking soda and salt.
Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms.
Stir in the chocolate chips until evenly distributed.
Drop the dough by the tablespoonful onto the prepared baking sheets, about 1-1/2 inches apart.
Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, or until the cookies are golden brown and firm.
Let stand on the baking sheets for 15 minutes before eating.