Oatmeal Goji Berry Cookies

Gluten-Free Oatmeal Goji Berry Cookies

GF Oatmeal Goji Berry Cookies

My kitchen is definitely a happy place for me, and when I’m feeling overwhelmed, I’ll often carve out half an hour to just go make something. Usually that something is bread or dessert because, let’s face it, carbs are comforting. The energizing, nutritious salad can come later.

Gluten Free Cookies

With these cookies, however, I wanted to fuse comfort and nutrition. Oatmeal raisin cookies are one of my favorites and the recipe I posted a while back is usually my go-to when the craving strikes. It’s by no means unhealthy, but it’s more indulgent in terms of the vegan butter, sugar, and use of all-purpose flour.

Gluten Free Oatmeal Cookies

I knew I wanted to make a gluten-free cookie that everyone could enjoy, and using that oatmeal raisin recipe as inspiration, I was able to replace the butter with coconut oil, the white and brown sugars with lower-glycemic coconut sugar and a little maple syrup, and the raisins for antioxidant-rich goji berries. I used significantly less sugar and cut down on the oil by several tablespoons, and still the texture is seriously good (no small feat for gluten-free!).

Goji Berries

What’s great about this recipe is that not only does it satisfy that need for a cookie without weighing you down, but it’s also easily adaptable to whatever you have on hand. No goji berries? Use the more traditional raisins, or try dried cherries or cranberries. And if you’re not looking to make a gluten-free cookie, spelt or whole wheat pastry flour would be wonderful.

Gluten Free Vegan Cookies

I’m thinking next time I might try replacing the applesauce and a little more of the oil with pumpkin and throwing in some pumpkin pie spice and maybe pumpkin seeds to create a more seasonal cookie…dried fruit yet to be determined. Maybe chocolate chips?

Oatmeal Goji Berry Cookies

Cheers to cookies and a hopefully stress-free weekend!

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Gluten-Free Oatmeal Goji Berry Cookies

Oatmeal Goji Berry Cookies

Gluten-Free Oatmeal Goji Berry Cookies

Gluten Free, Vegan,

Serves: about 2 dozen


Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

What's great about this recipe is that not only does it satisfy that need for a cookie without weighing you down, but it's also easily adaptable to whatever you have on hand.

Oatmeal Goji Berry Cookies

Gluten-Free Oatmeal Goji Berry Cookies

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Ingredients

  • 1 C. Gluten-Free All-Purpose Flour
  • 1 C. Gluten-Free Rolled Oats
  • 1 1/2 Tsp. Baking Soda
  • 1/4 Tsp. Xanthan Gum
  • 1/8 Tsp. Fine Sea Salt
  • 1/2 Tsp. Cinnamon
  • 1/3 C. Coconut Oil (Solid, Not Melted)
  • 1/3 C. Unsweetened Applesauce
  • 1/4 C. Coconut Sugar
  • 2 Tbs. Maple Syrup
  • 1 Tsp. Vanilla
  • 1/2 C. Goji Berries

Cuisine: Gluten Free, Vegan Servings: about 2 dozen

Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins

What's great about this recipe is that not only does it satisfy that need for a cookie without weighing you down, but it's also easily adaptable to whatever you have on hand.

Instructions

  • Pre-heat the oven to 350 degrees F.
  • Using a stand or hand mixer, cream together the coconut oil, coconut sugar, and maple syrup until light and fluffy.
  • Add the applesauce and vanilla and mix to combine.
  • Sift in the gluten-free flour, baking soda, xanthan gum, salt, and cinnamon. Add the rolled oats and mix until well-incorporated.
  • Fold in the goji berries.
  • Scoop dough onto a lined or greased cookie sheet, 2 inches apart, using a heaping tablespoon or cookie dough scoop. Lightly flatten the dough with a spatula before baking. If the dough sticks, dip the spatula in a little water between flattening cookies.
  • Bake for 10 minutes, or until golden brown on the bottom.
  • Allow to cool before serving.

Notes [4]

Feel free to sub in whole wheat pastry or spelt flour in place of the gluten-free flour if you like. Just be sure to omit the xanthan gum.

Goji berries can be replaced with whatever dried fruit you have on hand. Raisins or cherries would also be great.

I haven’t personally tried this, but I think these would probably be really good with pumpkin puree instead of applesauce for a more seasonal flavor.

The texture is a little soft at room temperature, but these cookies will firm up in the fridge. I prefer them best when they’re cold.

Copyright © 2022 Amanda Maguire for Pickles & Honey

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