Sunday Brunch: Gluten-Free Oatmeal Cookies

My sister's birthday just passed and she can't have gluten, so I am going to do gluten-free recipes in the month of February in honour.



INGREDIENTS:
1 cup Rolled Oats
1 cup Rice Flour (or other GF flour)
1/2 cup Sugar
1/2 cup Vegan Margarine
1/2 tsp Baking Soda
1/2 tsp Salt (less if using rice flour)
3-4 tbsp Soy Milk


Mix together dry ingredients. Knife in margarine until mixture is crumbly. Add milk slowly until mixture just sticks together. Spoon out tablespoon-sized balls onto lightly greased cookie sheets and bake at 350F until edges are lightly golden. Set on rack to cool.

Sunday Brunch: Banana Oatmeal Everything Cookies

1.75 cups Flour
1.5 cups Instant Oats
1 cup Sugar
3 Very Ripe Bananas
1 tsp Vanilla
1 tsp Baking Soda
Dash Lemon Juice
Dash Cinnamon
1 Egg Replacer
4 Strawberries, chopped
1/4 Mango, chopped
Handful of Chocolate Chips

Mash bananas with lemon juice in a large bowl, then cream in sugar, oil, egg replacer and vanilla. In a separate bowl, blend flour, oats, baking soda and cinnamon. Add both mixes together, along with fruit and chocolate chips then mix until all flour is blended in. Bake at 350F until edges turn light brown and then let cool. Enjoy chewy goodness!

Sunday Brunch: Banana Oatmeal Breakfast Cookies

Cookies are fine to eat for breakfast if you put oats and bananas in them, right? Right?



Ingredients:
2 Cups Flour
2 Cups Oats
1/2 cup + 1 tbsp Brown Sugar
1/2 cup + 1 1/2 tbsp Oil
1/2 cup Soy Milk
1 tsp Vanilla
1 Egg Replacer
1 ripe Banana
1/2 tsp Baking Soda
1/2 cup Vegan Chocolate Chips
1/2-1 cup Dried Cranberries

Preheat oven to 350F

Mix together dry ingredients in a large bowl. In a separate bowl, mash banana with fork and mix in oil, soy milk, egg replacer and vanilla. Mix in wet ingredients with the dry; add the craisins and chocolate chips at the same time to mix in well.

When mixed, scoop small amounts onto a greased pan and flatten to 1/2 inch or so (will rise in oven); cook 10-12 minutes until lightly golden on top.