If you think you don’t have time to bake something for your next invite to girls’ night, baby shower, bridal shower, or low-pressure-sales kitchen gadget/candle party then think again. These cookies take hardly any time to throw together and just 15 minutes in the oven. Chances are you already have most of these ingredients in your pantry ready to go.
I use Only Oats certified gluten-free rolled oats. I actually sometimes use a mix of rolled oats and quick oats, depending on what I have on hand.
If you don’t like brown rice flour you can substitute with sorghum flour. You could use an all-purpose gluten-free flour blend but try to use one that doesn’t use a larger ratio of starches (corn/tapioca/potato) to other flours and preferably without any xanthan or guar gum.
I use natural peanut butter. Some natural peanut butters are very dry but should still whisk up nicely with the rest of the wet ingredients. If you’re finding it really thick in consistency add about 1/2 teaspoon more olive oil. If you don’t like peanut butter or have a peanut allergy you can use almond butter or other nut or seed butter of your choosing. If your peanut butter tends to be a touch on the saltier side, you will probably need to adjust the amount of sea salt you add later. Start with the smaller amount and taste the batter as you go.
The sweetener in this recipe is the maple syrup. I haven’t attempted this recipe with anything else. If you prefer to use agave nectar, reduce the amount used by 2 tablespoons. If you experiment with using coconut sugar or other sweeteners please comment with your results for others who may want alternate sweetening options.
If you find that you don’t use a whole jar of applesauce in a timely manner – before it grows some fur (mold) – then you can do what I do. Freeze the applesauce into 1/4 cup portions into little jars or safe plastic containers. Just take it out and thaw before using. I choose to freeze mine into 1/4 cup portions because that is the basis of 1 egg when using applesauce as an egg replacer.
This batch makes about 20 cookies.
- 1 cup rolled oats
- ½ cup brown rice flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ - ½ teaspoon salt
- ¼ cup peanut butter (or other nut butter)
- 2 tablespoons olive oil
- ¼ cup maple syrup
- ¼ cup unsweetened applesauce
- ½ tablespoon vanilla extract
- ¼ cup dark or semi-sweet chocolate chips (vegan, of course)
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- In a small bowl combine gluten-free rolled oats, brown rice flour, cinnamon, baking soda, baking powder and salt.
- In another bowl combine peanut butter, olive oil, maple syrup, applesauce and vanilla extract. Whisk well to combine.
- Add dry ingredients to wet ingredients and mix well to combine.
- Add chocolate chips and stir to mix in.
- Drop by teaspoonfuls to prepared cookie sheet. Press down each mound very lightly with the heel of your hand.
- Bake in preheated oven for 15-17 minutes. Let sit and cool on cookie sheet before transferring to an airtight container for storage.