Oatmeal Goji Berry Cookies (Gluten/Sugar/Dairy-Free)

Posted on by Lisa Codina 830 Views

I’m loving these cookies! Not only do they taste healthy, these chewy, gluten, sugar, and dairy-free cookies ARE healthy-packed with omega 3 rich flax seed, fiber rich oats, and superfoods goji berries and coconut oil.

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I’m also so giddy about these cookies because I think I’ve FINALLY found the magic combination to replace gluten-based flours-rice flour and oats!

I’ve tried my fair share of combos in the past (soy, tapicoa, ice, quinoa, chickpea flour-you name it, I’ve tried it) but all those crazy combinations don’t even compare to the perfect texture that the rice flour and oats give these cookies-chewy and spongy, and the best part is…they don’t fall apart (as A LOT of gluten-free cookies do!)

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Oh, and did I mention…the kids loved them too?! My daughter had a blast picking out the chewy goji berries. Who knew cookies could be healthy, delicious AND fun to eat too!

;-)

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Ingredients
(Yields 10 extra-large cookies)
1 1/2 cup instant oats or oat flour
1 1/2 cups rice flour
3/4 cup organic maple syrup, raw honey, or sweetener of choice
*Opt for regular sugar if you prefer sweet cookies!
3 flax eggs (3 tbs. ground flax + 9 tbs. warm water) or 3 large eggs
1/2 cup extra virgin coconut oil, melted
1/2 cup sweetened coconut milk (or unsweetened if using regular sugar)
1/3 cup goji berries or golden raisins, softened
*Soak in water for about 10 minutes until soft, drain then squeeze out all excess water
1/2 tsp cinnamon
1/4 tsp salt
1 tsp. baking soda
1 tbsp. chia seeds (optional)

Preheat oven to 350 degrees.

If using flax as a substitute for the eggs, mix flax and water together in a small bowl then let sit for 5-7 minutes until thickened. It will be similar in consistency to regular eggs.

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Whisk flax with all the wet ingredients until combined. Add the dry ingredients and mix with a wooden spoon or spatula until combined.

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Scoop about 1/4 cup of the batter onto a large baking sheet lined with parchment paper.

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Bake for 10-12 minutes or until the underside of the cookies are just browned and the tops of the cookies are still somewhat spongy. Remove immediately from the oven and allow to cool.

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Store in an airtight container in the fridge for up to a week or in the freezer for up to 6 months.

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Enjoy with a cup of tea (or morning espresso as I do!) or pack in a ziplock bag for an on-the-go treat for the kids!

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  • mail4rosey

    There’s so much going on, experimentation-wise, for great Gluten Free items, and the improvements are phenomenal!! These look just delicious too (and they photo up pretty too). :)

    • Lisa @bitesforbabies

      I know! I’m living proof-I’ve made a ton of “experimental” recipes! I’m sticking with this one though (rice flour and oats). I’m working on my photography skills too ;-)

  • monica

    yum! They look so pretty wrapped up in ribbon too:).

    • Lisa @bitesforbabies

      Thanks Monica!

  • http://www.tami-marie.com/ Tami

    Looks so good. And I agree with Monica…I love the way you presented them in the ribbon. Very creative!

    • Lisa @bitesforbabies

      Thanks! I was actually going to throw that ribbon out then decided to save it the last minute-it came in handy!

  • sophia

    Sounds delicious

    • Lisa @bitesforbabies

      Thanks for visiting Soph! You HAVE to try these! You can also replace the goji berries with chocolate chips and add a bit of cocoa powder ;-)

  • tinathorn

    love the sound of this … if I wanted to add some nutbutter, how would you suggest altering the recipe? less egg/flax?

    • Lisa @bitesforbabies

      I would probably substitute some of the flax with the nut butter. Unfortunately, I can’t vouch for the results! I would love to know how they turn out if you do try them ;-)

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