In the past year I have adopted an animal-product-free lifestyle, and after last week’s yeast bread unit I am reminded of how much better I feel without wheat as well. This is quite a let down for the upcoming holiday season. My mom is a fantastic baker and I can’t imagine a celebration being the same without her goodies!
Last weekend I set out to create a gluten free, egg free, and dairy free version of our family’s favorite monster cookies. After a lifetime growing up with my mom’s cooking “veganized” versions of foods are usually a let-down. I can proudly report that these cookies were AWESOME and even passed the husband taste-test.
The recipe uses chia seeds as the emulsifier and oil as the fat instead of eggs and butter. I chose tapioca flour to replace the wheat flour because it is slightly sweet and is a good thickener. The resulting cookies have a crisp bite but are still chewy, just like an oatmeal cookie should be!
Ms. Pins’ Monster Cookies
A gluten free, egg free, dairy free version of the cherished Mrs. Kramer Monster Cookie recipe
- 1/2 C almond milk (original, unsweetened)
- 2 T chia seeds
- 1/2 C vegetable oil
- 1/2 C granulated sugar
- 1/2 C brown sugar
- 1 C peanut butter
- 1 T apple cider vinegar
- 2 T tapioca flour
- 2 t baking soda
- 2 1/4 C quick oats (People very sensitive to gluten should use certified gluten-free oats due to cross contamination risks)
- 1/3 C each raisins, walnuts, and coconut or 1 C total of your choice of add-ins
- 1/2 C powdered sugar
- Preheat oven to 350 F.
- Mix together almond milk and chia seeds. Allow to sit until thickened slightly; about 5 minutes.
- Cream together chia seed mixture, vegetable oil, sugars, peanut butter, and apple cider vinegar.
- Sift in flour and baking soda. Mix well.
- Stir in quick oats.
- Fold in raisins, walnuts, and coconut or your choice of add-ins.
- Drop dough by tablespoons full into powdered sugar. Roll in powdered sugar and place on ungreased cookie sheet.
- Bake in middle of oven for 10 minutes. Allow to cool on sheet for about five minutes before transferring to a wire cooling rack.