Happy Labor Day, lovelies!
The Omnivore & I spent the day exploring the Lichtenstein exhibit at one of our favorite Chicago spots: The Museum of the Art Institute.
And although our monday was not spent making something, I do have a little treat on reserve for you that’s almost as good as a day filled with pop art: Gluten-free Double Chocolate Oat Cookies!
Ingredients [adapted from Babycakes‘ Double Chocolate Chip Cookies]
1 1/2 c Bob’s Red Mill gluten-free all-purpose baking flour
1/2 c gluten free rolled oats
1 tsp baking soda
1 1/2 tsp xanthan gum
1 tsp salt
1/2 c unsweetened cocoa powder
1 c coconut oil
1 1/4 c maple syrup
1/2 c unsweetened applesauce
2 tbsp vanilla extract
1 c vegan chocolate chips
In a large bowl, combine flour, oats, baking soda, xanthan gum, salt, & cocoa powder.
In a medium sized bowl, combine melted coconut oil, maple syrup, applesauce, & vanilla.
Add the wet ingredients to the dry & stir until just combined.
Fold chocolate chips into the batter until evenly distributed.
Using a small melon baller or rounded spoon, scoop dough onto lined or oiled baking sheets.
Bake at 325 for 15-20 minutes, or until edges are crispy. Rotate sheet halfway for even baking.
Enjoy…or, even better, top with an extra-thick choco-green smoothie & THEN enjoy. ♥