Monthly Archives: September 2012

Monster Cookies

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Just like the squirrels are storing away their food for the winter, I wanted a portable yummy chock-full-nutrition snack. I think this is it and it has been a hit with everyone I shared it with– easily modified to be gluten free, gluten full or vegan at your desire. I modified the recipe from the Bob’s Red Mill All Purpose Flour Bag.

Gluten Free Monster Cookies
1 1/2 cups gluten free oats
1 cup GF All Purpose baking Flour (Bob’s Red Mill)
1/2 cup organic sugar
1/4 cup Flaxseed Meal
1 1/2 tsp Xantham Gum
1 tsp Baking Soda
3/4 cup Coconut Oil or Canola Oil
6 tablespoons butter or applesause
2 Tablespoons Vanilla extract
1 cup chocolate chips
1 cup pumpkin seeds, sunflower seeds, pecans & walnut mix

Preheat the oven to 325 degrees F. Prep your cookie sheets. Mix the dry ingredients, add in the wet, saving the chips, nuts and seeds for last. Cookie 12-15 minutes rotating the tray half way through.

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