Gluten Free Double Chocolate Oatmeal Cookies (Dairy Free, Vegan).
These double chocolate coconut oatmeal cookies are a decadent treat to give as a gift, or to bake for yourself!
Ingredients
- ⅓ cup vegan buttery spread
- ½ cup light brown sugar
- ½ cup organic cane
- ½ cup sweet potato puree
- ½ cup water
- ½ cup unsweetened cocoa powder
- ¾ cup gluten free flour blend I used Namaste Perfect Flour Blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup certified gluten free old fashioned oats
- 1 cup dairy free chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Place the vegan buttery spread and sugars in a mixing bowl. Mix on medium speed to combine.
- Add the sweet potato puree and water, and mix again.
- Add the cocoa powder, gluten free flour blend, baking soda, and salt. Mix on low speed to combine. Stop the mixer and add the oats, then mix.
- Stir in the dairy free chocolate chips.
- Spoon the dough onto the cookie sheet. Flatten slightly with the back of a spoon. Leave about 1.5 inches between cookies.
- Bake at 350 degrees F for about 15 minutes. Allow to cool on the cookie sheet before moving.
- Repeat steps 6-7 with remaining cookie dough.
Notes
To make sweet potato puree, I microwaved a sweet potato until soft, then mashed the sweet potato with a fork. You could also bake a sweet potato in the oven or use mashed sweet potatoes or squash.
Nutrition facts are for one cookie.
Store leftover cookies in an airtight container. They should stay fresh for about 3 days.
Nutrition
Calories: 114kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 96mgPotassium: 117mgFiber: 2gSugar: 8gVitamin A: 1245IUVitamin C: 1mgCalcium: 17mgIron: 1mg
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