The One Cookie Recipe to Rule Them All (Gluten, Dairy, & Egg Free)
This recipe uses one base dough, and makes two different types of cookies: chocolate chip and lingonberry/cranberry pecan. It is technically a double batch, which is perfect to make now and freeze for enjoyment later.
This recipe is adapted from Sarah Bakes Gluten Free!
2 1/2 cups gluten free flour
2 cup certified gluten free quick oats
2 teaspoon baking powder
1 teaspoon baking soda
1teaspoon sea salt
1teaspoon cinnamon
1 cup baking fat, softened (I used half coconut oil and half lard)
1 1/2 cup coconut sugar
2/3 cup pure maple syrup
1/2 cup unsweetened coconut milk, room temperature
1 teaspoon pure vanilla extract
For the chocolate chip add:
1 1/4 cups dairy free semi-sweet chocolate chips
For lingonberry or cranberry add:
1/2 tsp citrus peel
2/3 cup chopped pecans or other nuts (I was unfortunately out)
2/3 cup lingonberries or cranberries
Preheat oven to 350F. Spray baking sheets, or line with parchment paper.
Combine all dry ingredients, whisk, and set aside.
Beat together baking fat and coconut sugar until light and fluffy.
Add maple syrup, coconut milk, and vanilla extract until well combined.
Sift dry ingredients into wet; stir until combined and a soft dough forms.
Split dough in half.
Mix one half with chocolate chips.
Mix other half with citrus peel, then add pecans, and lingonberries/cranberries.
Using an ice cream scoop or tablespoon, scoop about a heaping tablespoon's worth of dough unto the baking sheet and slightly flatten.
Bake cookies for 12 minutes, or until golden brown.
To freeze dough, roll a teaspoon's amount of dough, place on cookie sheet, and refrigerate for 1 hour. Then place in a freezer bag and freeze until needed. Cook frozen dough about 2 minutes longer.
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