1 1/4 cups (125 g) certified gluten free old-fashioned rolled oats
1 1/2 cups (180 g) certified gluten free oat flour (I grind my own from old-fashioned rolled oats)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
5 tablespoons (70 g) virgin coconut oil, melted and cooled
5 tablespoons (105 g) honey
1/2 cup (122 g) smooth applesauce, at room temperature
2 eggs (100 g, weighed out of shell) at room temp, beaten
3 ounces miniature chocolate chips or raisins
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set aside.
In a large bowl, place the oats, oat flour, baking soda and salt, and whisk to combine well. Create a well in the center of the dry ingredients, and add the oil, honey, applesauce, and eggs, and mix to combine well. The dough will be very soft. Add the chips or raisins, and mix until evenly distributed throughout the dough. Place the bowl in the refrigerator and chill until firm (about 10 minutes).
Divide the dough into 10 equal portions on the prepared baking sheet, about 1 1/2 inches apart from one another. I used a medium ice cream scoop. With wet fingers, press down on top of each piece of dough to spread into a disk. If the dough has gotten very soft, chill again until firm. This keeps the cookies from spreading too much during baking.
Place the baking sheet in the center of the preheated oven and bake until golden brown around edges and set in center (about 16 minutes). Cool on the baking sheet until firm. Serve immediately, or wrap in waxed paper and store in the freezer. Defrost at room temperature before enjoying.
Originally published in 2014. Photos and video all new, recipe unchanged. Text updated significantly.
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