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Everything Free Cookies

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Everything Free Cookies

The Oily Home Companion

Follow these simple steps for a perfectly-baked batch of Everything Free Cookies! 

Ingredients

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3 cups gluten free oats to make oat flour (old-fashioned oats blended to a flour)

1.5 teaspoons baking soda

1/2 teaspoon salt

1 cup unsweetened applesauce

1/2 cup Monk fruit, Stevia, or other powdered sweetener of your choice

1/4 cup Choc Zero Maple Syrup [Sugar Free] (can replace with honey, pure maple syrup, or agave; but it will not be sugar free)

1 teaspoon vanilla extract

1/2 cup dairy-free dark chocolate chips (I love Lydia’s sugar free)

Handful chopped nuts (optional)

Instructions

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  1. Preheat oven to 350 degrees F.

  2. Line 2 baking sheets with parchment paper or silicone liners.

  3. Add the oat flour, baking soda, and salt to a medium-sized bowl and whisk to combine.

  4. Add the applesauce and powdered sugar substitute of choice to a larger bowl.

  5. Beat on high with a mixer until light and creamy for 3-5 minutes. Note, if you’re making dough to eat, you don’t have to be as meticulous with whipping the applesauce and sugar substitutes. BTW, the dough tastes amazing!

  6. Add the Choc Zero Maple Syrup and vanilla extract.

  7. Beat on medium high speed until thoroughly mixed, 1-2 minutes.

  8. With the mixer on low speed, slowly pour in the dry ingredients, mixing until the dough is just combined.

  9. Refrigerate dough for 10 minutes before placing on cookie sheets.

  10. Stir in the dairy-free chocolate chips and optional chopped nuts.

  11. Drop the dough by tablespoonfuls onto the prepared baking sheets. Scrape the sides of the bowl with a rubber spatula to get as much dough as possible.

  12. You can leave them as they are or flatten them slightly with bottom of a glass cup. Just note that they will not spread while baking. They will stay in the shape you leave them.

  13. Bake until the edges are golden, 11-13 minutes.

  14. Remove the trays from the oven, and let the cookies cool on the trays for 2 minutes.

  15. Using a spatula, transfer the cookies to a wire rack to finish cooling completely.

Notes

This recipe makes 2 dozen cookies and is dairy-free, gluten-free, egg-free, nut-free, and sugar-free

Adapted from Homemade with Love Cookbook - Happyfoodhealthylife.com