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Vegan Cupcakes

publication date: Mar 13, 2014

Oatmeal Maple Cookies - Gluten Free, Vegan and Reflux friendly

Been playing in the kitchen to come up with a cookie recipe that Nia can eat. The first few attempts were...cough...unsuccessful.  It's not so simple, as the only sugar that works for her tummy is maple syrup and everything has to be milk, egg and gluten free. I've played around a bit and here are Nia's oatmeal maple cookies. They have a nice cakey texture.  One of the tricks with gluten free baking is to avoid over cooking which results in dry, falling apart cookies. You don't get the whole 'golden thing' but you do get a nice moist, yummy cookie. Also when cooking with syrup it burns more easily so do keep an eye on these babies when they are in the oven. You can use Agave Nectar if that works for you, or golden syrup if sugar isn't an issue for you.

Gluten Free, Vegan Maple Oat Cookies

Ingredients:

2 tbs Rice Dream

1/3 cup melted Sunflower Margarine (Pure)

1 tsp maple extract

2/3 cup Maple Syrup

1 tablespoon ground Flax seeds

1 1/2 cup Gluten Free Oats (You can get these from Sainsbury's)

3/4 cup Gluten Free Flour (I used 1/2 Rice Flour, 1/8 cup tapioca, 1/8 coconut flour - if you can't do the coconut flour then just add in 1/8 cup mixed rice and tapioca)

1tsp Doves Farm gluten free baking powder

1/4 tsp salt

 

Method

Preheat oven to 170° C

Line baking sheet with parchment paper.

Melt the margarine in either the microwave or on the stove top. Keep an eye on it so it doesn't boil or anything crazy.

Use an electric mixer to combine Rice Dream, melted margarine, maple extract, maple syrup, ground flax seeds. Mix until combined and smooth - a good 3 to 4 minutes.

Sift in the gluten free flour, baking powder and salt. Mix again to combine. Don't over do it.

Mix in the gluten free oats with a spoon.

Depending on whether you like your cookies rustic looking or prefer a more round, formal cookie either drop spoonfuls onto a baking tray lined with parchment and flatten a bit or roll into ball and flatten to desired size. These cookies expand a bit during baking but not a huge amount so the size you put into the oven is pretty close to the size you take out.

Cook for 10 minutes. They should be brown around the edges, but still soft to the touch.  Remove and cool on a wire rack.

Variations

Add in any of the following:

1/4 cup chopped peacans

1/4 cup milk free chocolate chips

1/4 cup dessicated coconut

1/4 dried fruit of your choice.



Brought to you by Allergy Mums

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