Oatmeal Pomegranate Cookies .jpeg

man oh man. I never thought I could make VEGAN and GLUTEN FREE healthy cookies that actually tasted so good. I totally give the credit to my lovely friend Danielle who introduced me to this recipe. I definitely tweeked it, because, I mean, #OCD problems, always have to add my own twist to something, no matter what.

Sometimes I wish I could just leave a recipe as is.. but nah, thats just me. Does anyone else feel me on this?

Growing up, oatmeal cookies were my favorite cookies. I loved cinnamon and raisin.. so I will definitely be making those next. But you guys know I am a sucker for chocolate. The pomegranate added to this is just…DELICIOUS. Gives it an extra kick.

As a kid, I used to eat cookies with the TALLEST GLASS OF MILK. And now look at me, plant based LOL. I’d literally have a cup of milk or more every day. Fast-forward 15 years, I wouldn’t drink cow’s milk if you paid me. Now now, I am not saying that dairy is the devil or that everyone should convert to this lifestyle but for me personally, plant based eating has been one of the best decisions I’ve made for my health, for the planet and for animals. Dairy just causes so much inflammation, is acid forming and I just seriously can’t digest it.

Most celiacs have trouble with dairy as it acts as a cross-reactor to gluten. For more info on this check my How to Go Gluten Free Guide. Also, trying out all the cool plant milks you could make is so much fun! My favourites are cashew, coconut and almond. I love soy for oatmeal or with matcha 🙂

Ok so that was my little vegan rant of the day. I know you guys didn’t come here for that… so here is the recipe.

These cookies are chewy… a little crunchy on the outside + moist on the inside…gluten free.. vegan…and freaggin awesome.

Serving: 16

Ingredients

  • 1/2 cup GF rolled oats
  • 1/2 cup GF oat flour
  • 1 cup blanched almond flour
  • 2 tbsp ground flax seeds
  • 1/4 cup coconut sugar
  • 2 tbsp coconut oil room temperature
  • 2 tbsp almond butter (coconut oil)
  • 1/4 cup maple syrup
  • 1 tbsp vanilla
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup dark chocolate chips

Optional:

  • handful walnuts or seeds
  • a handful pomegranate seeds (optional)

Instructions

  1. Preheat oven at 350F and prep a baking pan with parchment paper.
  2. Make flax eggs by mixing 2 tbsp ground flax seed meal + 6 tbsp water, refrigerate for 5 minutes.
  3. Combine wet ingredients with flax eggs, and coconut sugar.
  4. Combine dry ingredients.
  5. Stir in chocolate chips, and optional extras.
  6. Spoon out 1 tbsp worth of mixture onto a large baking pan. Repeat.
  7. Bake for 12 minutes @350F, cool for 5 minutes or so.

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