Sunday
Jul182010
Crispy Oatmeal Chocolate Chip Cookies (gluten free, vegan, sugar-free)
****UPDATE 10/23/12****
This recipe has been temporarily removed, as many readers have complained that these cookies are overly dry and crumbly. I want to rework this recipe and retest it, to make sure it is reliable and good before reposting. My apologies to anyone who has had a negative experience with it.
best,
Kim
Update on Thursday, July 22, 2010 by
Kim @ Affairs of Living
Kim @ Affairs of Living
These have stayed fresh in a well-sealed container at room temperature for about 4 days, and are still light and crispy and delicious. I froze some of the dough, and will be sure to let you know how it it bakes after being frozen!
Reader Comments (16)
Why, OH WHY did you have to post this when I'm having serious late-night sweet cravings??!! LOL!!! This looks like an AMAZING recipe. Can't wait to try it!!! :) Wish you lived next door... tee-hee... because I would be knocking on it!! Thank you!
Can't wait to try these - have never used Spectrum Shortening. I figured all of those types of products had soy, but I'll look for it next time I'm at the store. Thanks!
is it possible to make these without the shortening
Haha! I felt like I was reading my cookie-baking experience. I always eat one (or two) raw, one (or two) warm, and one (or four) cooled. It's impossible not to. And these sound delish. You're making me crave something yummy...
Oatmeal chocolate chip cookies are hands down may favorite go to dessert! And there is always room for more variations, I'll have to try these soon!
Um, YES I want to come over for homemade milk and cookies! Are you kidding?!?! :)
~Aubree Cherie
These cookies look amazing! My mom used to make a (gluten-filled) version of these that were UNBELIEVABLE! These look they would be a close rival! May have to try these out this week! I love keeping mine in the freezer and eating them cold with the chocolate hard. The rest of my family loves choc. chip cookies hot and gooey!
Thanks for all the great comments guys! I wish you all lived next door to come over and eat cookies! thank you for sharing your oatmeal cookie enthusiasm and memories with me. warm fuzzies!
Answers to questions/comments:
Sarah P: Spectrum shortening is totally soy-free - it is made with palm oil, and is organic. Still refined, so not as good as an unrefined oil or ghee, but it does make for a cookie with an awesome texture!
Susan: Sure, give it a shot! You could try substituting the shortening with more coconut oil, although the cookies might be rather oily and heavy, as too much coconut oil tends to weigh things down quite a bit. If you eat dairy or animal products, try using lightly softened ghee or butter, or lard, if you eat lard. On a different not, what about using a 1/2 cup of mashed avocado? It might screw up the color, and you may need more sweetener to offset the grassy flavor, but it would be a creamy, dense, fatty substitute. Or maybe 1/2 cup of cashew butter or another nut butter? Let me know how it works for you.
Kim - if you like a cold, hard cookie, you'll like these. they are crisp and wonderful, and not really gooey or soft. yum!
They look AMAZING. You are sooooo lucky that you can have maple syrup! I spent some time creating a GF chocoalte chip cookie last week and wasn't entirely thrilled w/ the results. . . yours look much, much better. Wish I really could come over for milk and cookies! :)
Hi! I love your blog and can't wait to have a go at making these cookies. I have two questions for whenever you have a moment. Do you melt the shortening before mixing or is it just softened? And do you think the rolled oats are important to the texture of the cookie? I'm wondering how well rolled quinoa might substitute.
Thanks so much for all your beautiful recipes!
First, the taste of these cookies are incredible---the dough and finished product taste just like choc. chip cookies with sugar, eggs and all purpose flour.
Second, because I did not have the shortening I tried one of your suggestions---add more nut butter. I substituted the shortening with raw almond butter. The cookies were baked for 20-22 min and cooled into a very hard, fine crumbed, light ball. A delicious treat for after lunch or with afternoon tea!
I was wondering if I could use Wheat Free Gluten Free Dairy Free all purpose flour in the same amounts in place of the flours you have listed in the recipie. I'll go get the other flours if I have to, but I happen to have this one already. It's a combination of gluten free flours from potatoes, sorghum, tapioca garbanzo and fava beans.
I made these cookies last night and they were ready to take out of the oven at 13 minutes. I'm glad I was in the kitchen b/c I smelled them burning! THe bottoms got really brown even though I used parchment paper. THe cookies are very tasty, though, even though they are a bit dry. Great recipe, thanks!
I'm not sure where I went wrong. I tried this recipe today and my cookies came out tasting like chalk. I reviewed the ingredient list again and I'm positive I didn't leave anything out. Are they supposed to be super dry and crumbly? Seems like a LOT of flour... do you think if I used a little less it might help?
Hi Livvy,
I'm sorry you had a negative experience with these cookies. It seems a lot of people have been having troubles with them, so I'm removing the recipe from the blog and am going to re-work it. Sorry it didn't work for you, and good luck on future recipes! Kim
A lot of people seem to prefer soft ones with no bite but those kind are never as good to me..I love crunchy cookies and think that they are meant to be dunkable and crunchy and not using sugar often leads to cookies that are too soft. There's cake when you want a softer option but a soggy crunchless cookie doesn't make sense to me.
Your cookies look lovely so if there is a possibility that you could include the original recipe it would be much appreciated.