These chewy, crumbly, oatmeal goji berry cookies are loaded with wholesome ingredients, such as fiber rich oats and goji berries and omega 3 rich flax seed. They’re the quintessential healthy cookie and also vegan since they do not contain any gluten, sugar, or dairy.
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!)
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! ;-)
(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
*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.
Whisk flax with all the wet ingredients until combined. Add the dry ingredients and mix with a wooden spoon or spatula until combined.
Scoop about 1/4 cup of the batter onto a large baking sheet lined with parchment paper.
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.
Store in an airtight container in the fridge for up to a week or in the freezer for up to 6 months.
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!