When I say "Soft & Chewy" cookies, just like I did for my pumpkin spice cookies, I really mean it! However, I didn't nail this recipe on the first try. A few weeks ago I made them and they were so rubbery you could bounce them off the hard wood floor (haha!). The second time I made them, I mastered just the right amount of fat to oat flour ratio and I think you'll agree, they have just right amount of softness and chewiness!!
My goal was to create an egg and dairy-free, soft and chewy cookie which is no easy feat if you really want that perfect chocolate chip cookie texture.
The reason I wanted to create an egg-free recipe is because the number of people who write to me or comment on social media asking me for recipes without eggs. Since we are a family who eats eggs many of my recipes include eggs, especially baked goods. However, if you ever want to sub out the eggs for an egg-free alternative, my Egg-Free Substitution Chart would be super helpful for you!
***When you get the recipe below, please see my notes about the recipe in my video vs the recipe details below.
Now this recipe isn't earth shattering or rocket science, aside from the fact that there are NO EGGS and NO DAIRY which can come as a challenge when it comes to making cookies. But in fact, you probably have all the ingredients for these cookies in your kitchen right now!
I think you'll appreciate how easy this recipe is; so easy, a toddler can help you make them! Vienna's happy place is definitely helping me in the kitchen. I took the photo below on my phone of her making the oat flour.
The gut-loving addition to these cookies that I think you'll appreciate, however, may not be in your kitchen right now and that's Genuine Health's Fermented Organic Gut Superfoods.
I added a couple of scoops to the batter because I'm always looking for ways to boost Vienna's diet with solid nutrition. She's a pretty good eater, but every day is different and there are some days I'm thinking "oh my gosh, she's barely eaten anything!".
She definitely doesn't turn down a cookie though, that's for sure. When I made these, she ate four. I made them smaller so she could have more than one. But I didn't mind, because we'd already had our dinner – Curry Cauliflower Quinoa Stew (it's delicious!).
There are 22 fermented superfoods and prebiotics to nourish the gut and for whole body health.
Prebiotics are incredible for gut health becaue they encourage the growth of gut bacteria which improves digestion, aid in the manufacturing of vitamins and enhances mineral absorption. Gut superfoods is very rich in polyphenols which encourage the growth of beneficial microbes. Microbes on the other hand, increase the absorption of polyphenols -- it's a win win!
Just like my cookie recipe, Genuine Health's Gut Superfoods is also vegan!
Plus, you've got the added benefit of these cookies being a wonderful source of fiber from the oats and good fat from the coconut oil.
I know you're going to ask me this in the comments section so I will get ahead of it and save you some time. Yes, you can make these without the Gut Superfoods and they will still work, but I highly recommend it.
Makes more than 2 dozen cookies 2.5 inch cookies or 14 large cookies.
*I used unflavoured and unsweetened.
**Definitely use mini chocolate chips so they stick together nicely.
If you are using really ripe bananas, you may not need to add the maple syrup. However, if you omit it, you'll need to add some moisture to the batter, so add either rice milk or nut milk in place of the maple syrup.
If the batter seems dry, add another half a banana or add a touch more maple syrup.
You'll see that this recipes requires making oat flour from oats, but you can most certainly buy oat flour already ground. The only caution is that I don't grind the flour to a fine texture like how you'd find the packaged stuff so that consistency of the cookies may change.
***As you may have noticed in my video, I added 1/4 cup of cranberries and I didn't use the Gut Superfoods product. 9 times out of 10 I use the superfoods product, but since it's not available to you guys outside of North America, I omitted it for the recipe.
So if you're using store-bought oat flour, you may need to adjust the ratio of liquid (coconut oil + maple syrup) and flour. If you are an experienced baker, I have no doubt you'll be able to figure it out, but just wanted to mention that in case you don't make your own and they aren't as chewy as mine.
They also freeze well and you can refrigerate them for up to 10 days. But if your home is like mine, they won't last that long!
Any questions? Please post below!
ps. I haven't tried them with oat bran , but they would probably work just fine.
This post was created in partnership with Genuine Health, however all opinions are always my own. here