A vegan, gluten-free version of a compost cookie, made by blogger Plant Based Blonde.
Meet the Chef: Caroline Ginolfi
Caroline Ginolfi is a Philadelphia the bested influencer behind Plant Based Blonde. She is a certified wellness coach and plant based nutritionist sharing recipes and tips to lead a healthier, more compassionate and sustainable lifestyle.
- 2 cups 1:1 Gluten-Free Flour 2 cups 1:1 Gluten-Free Flour
- 1 cup Rolled Oats 1 cup Rolled Oats
- 3/4 cup Refined Coconut Oil or Vegan Butter, melted 3/4 cup Refined Coconut Oil or Vegan Butter, melted
- Florida Crystals® Organic Raw Cane Sugar 3/4 cup 3/4 cup Florida Crystals® Organic Raw Cane Sugar
- Florida Crystals®Organic Light Brown Raw Cane Sugar 3/4 cup 3/4 cup Florida Crystals®Organic Light Brown Raw Cane Sugar
- 1/2 cup Apple Sauce 1/2 cup Apple Sauce
- 2 tsp Vanilla Extract 2 tsp Vanilla Extract
- 1 tsp Salt 1 tsp Salt
- 1/2 tsp Baking Powder 1/2 tsp Baking Powder
- 1/2 cup Vegan Chocolate Chips 1/2 cup Vegan Chocolate Chips
- 1/3 cup Macadamia Nuts, chopped 1/3 cup Macadamia Nuts, chopped
- 1/3 cup Craisins 1/3 cup Craisins
- 1/3 cup Dried Cherries 1/3 cup Dried Cherries
- 1/3 cup Walnuts, chopped 1/3 cup Walnuts, chopped
In a large bowl, whisk together the melted coconut oil or vegan butter, Florida Crystals® Organic Raw Cane Sugar, Florida Crystals® Organic Light Brown Raw Cane Sugar, apple sauce and vanilla.
In a separate bowl, sift together 1:1 gluten-free flour, oats, salt and baking powder. Gradually stir the dry ingredients into the wet until well incorporated.
Fold in the vegan chocolate chips, macadamia nuts, craisins, dried cherries and walnuts.
Cover the bowl of cookie dough and set in the refrigerator to chill for at least 2 hours.
Preheat oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper. Roll dough into 2 tbsp balls and place onto baking sheet 2 inches apart. You will need to bake in several batches. 6. Bake cookies for 12-13 minutes or until edges are golden.
Allow the cookies to cool for 1 minute before using a spatula to trader to a cooling rack. The cookies may seem soft but they will firm up.
- Store in an airtight container for a week.
- Unrefined coconut oil works as well, it will just lend a coconut flavor to the cookies.
- You can use regular all purpose flour in place of the 1:1 gluten-free flour.