*This recipe is gluten free, dairy free, egg free, and soy free)* Substitution ideas below*
Jess’s Signature Oatmeal Cookies *Light*
Yields: 2 baker’s dozen (26 cookies)
Active Time: 15-20 minutes
Total Time: 50 minutes
Lightened up Ingredients:
- [Just under] 2/3 cup light brown sugar unpacked
- 6oz (1 regular size cup) unsweetened applesauce
- 1/3 cup cranberry juice (add a hint more if you want more moisture)
- 1/2 cup oil= 1/8 cup Earth Balance soy free butter melted (or Smart Balance Light melted) and 1/3 cup coconut oil melted
- 1.5 tablespoons vanilla extract
- 1 ½ cups sweetened shaved coconut
- 3 ½ cups old fashioned rolled oats
- 1 cup brown rice flour
- 1 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- Preheat oven to 400 degrees.
- Measure out and mix together all dry ingredients first. (Brown sugar, chocolate chips, coconut, oats, pancake mix, cinnamon and baking soda) Mix dry ingredients together well.
- Measure out in a separate bowl (or large measuring cup) combining all wet ingredients: applesauce, cranberry juice, oil, and vanilla. Mix wet ingredients together.
- Add the wet mixture to the dry mixture and thoroughly mix the ingredients together to make a moist cookie mixture. (Do not blend: hand mix only)
- Prepare a cookie sheet, spraying with non-stick spray and measure out each cookie to be about 1 tablespoon in size each.
- Cook to desired doneness. 6-12 minutes. 10 minutes on average. Make sure they are well cooked/browned to prevent crumbling.
- Check bottom of cookies with a spatula to check “doneness” level, cookies should be browned on the bottom and on the top. The more browned they are on top the more crisp they will be. If you want them moister, cook them a minute or two less.
- Let cookies settle for about 30 minutes before plating and/or preserving. Do not place them in a pile on top of each other or they will clump together.
Note: These cookies don’t stay together very well but they taste delightful.
If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.