I’m pretty sure I’ve said on my blog before about how sometimes I forget about unintentionally vegan or gluten-free recipes that I’ve already had in my recipe box from years past. Or, I forget about a recipe my mom used to make when we were growing up and realize that with very little changing I can make it gluten-free and vegan.
That’s basically the story behind these cookies.
I’ve been tucking in for the long winter ahead. (Dramatic and depressing, right?) I have been craving comfort foods and warm happy things. Like oatmeal. Oatmeal cookies. Originally I had wanted to do apple oatmeal cookies because I’m experiencing an abundance of apples from my generous neighbor. But, before I did that, I wanted to make sure I had a good oatmeal cookie recipe down pat.
I looked online, looked through my cookbooks, thumbed through magazines. I didn’t really see one that stood out to me.
Then I remembered the cookies my mom used to make. So good. I emailed her for the recipe and she sent it to me. I was surprised this recipe doesn’t call for eggs. One less thing to try to veganize. Sweet! I think it’s the egg part of cookies that I always fail at and that’s why I hardly have any really awesome gluten-free and vegan cookie recipes here. Don’t worry though, I’m working on adding more cookie recipes. I promise.
So speaking of cookie fails. *cough*
Yeah, my first shot at making this gluten-free and vegan didn’t turn out so well. I was cocky and thought it would be an easy swap out. But no. I think it was a combination of having too much vegan margarine and not letting the dough chill long enough. So, after chatting with my mom while eating my cookie-cake disaster (still tasted amazing and the texture was exactly as I remembered!) we thought reducing the margarine would be a good start. I also figured I’d freeze the dough and use it right from frozen to help them spread slower once they’re in the oven.
It worked! The second time around my little cookie experiment worked.
I was tempted to title this one Overnight Oatmeal Cookies because I think you really do need to freeze this cookie dough for at least a few hours, so why not make it before you go to bed and have it ready for baking in the morning or something? Brilliant idea, if you ask me. But I stuck with the Traditional Oatmeal Cookies title because these are the cookies that I remember growing up and smile when I eat them.
- 3 cups gluten-free rolled oats (I use Only Oats)
- 1 cup packed brown sugar
- ¾ cup brown rice flour
- ¼ cup tapioca starch
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup vegan margarine, melted
- ¼ cup boiling water
- 1 teaspoon baking soda
- In a large bowl combine oats, brown sugar, brown rice flour, tapioca starch, salt, vanilla extract and melted vegan margarine. Combine well.
- In a small bowl mix boiling water with baking soda. Add to the other bowl. Mix well.
- Cover the bowl with plastic wrap and place in freezer for at least 1 hour or even overnight. (You may need to let it thaw slightly if you pull it out of the freezer.)
- If you want to make ahead of time and use later just wrap with plastic wrap and place in freezer until further use.
- When ready to bake cookies, preheat oven to 375°F.
- Line a baking sheet with parchment paper.
- Use a spoon to dish out enough dough to make 1″ balls. Place on parchment-lined baking sheet with quite a bit of space between each. Flatten the dough ball lightly with the heel of your hand.
- Bake in preheated oven for 8-10 minutes until lightly browned and flat.
- Let cool completely on baking sheet before removing storing in an airtight container.