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This hearty Everything-Free Cookie recipe has been my lifesaver for inclusive gatherings where dietary restrictions often limit dessert options. Perfectly chewy with bursts of chocolate and dried fruit, these cookies prove that "free-from" doesn't mean free from flavor.
I first developed these cookies when my daughter's classroom had children with nearly every allergy imaginable. These cookies were the first dessert everyone could enjoy together, and the empty plate that came home told me everything I needed to know.
Ingredients
- Oat flour creates a tender, slightly nutty base that works beautifully for gluten-sensitive eaters
- Baking soda ensures the cookies rise properly despite having no eggs
- Salt balances the sweetness and enhances all flavors
- Unsweetened applesauce provides moisture and binding that eggs would typically offer
- Coconut sugar offers caramel notes that complement the oats perfectly
- Brown rice syrup adds chewiness and helps bind the cookies together
- Vanilla extract provides warmth and depth to the overall flavor profile
- Dairy-free chocolate chips create pockets of melty goodness without any dairy
- Dried fruit adds chewy texture contrast and natural sweetness
Step-by-Step Instructions
- Prep Your Baking Sheets
- Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone liners. This prevents sticking and makes cleanup much easier.
- Mix Dry Ingredients
- Whisk together oat flour, baking soda, and salt in a medium bowl. This ensures even distribution of the leavening agent throughout the dough.
- Cream Wet Ingredients
- Beat applesauce and coconut sugar for a full 3-5 minutes until light and creamy. This creates air pockets that help give the cookies structure despite having no eggs.
- Add Remaining Wet Ingredients
- Mix in brown rice syrup and vanilla extract until thoroughly combined. The syrup needs to be fully incorporated to ensure even sweetness and binding.
- Combine Wet And Dry
- Slowly add the dry ingredients to the wet with the mixer on low speed. Mix just until combined to avoid developing too much gluten which could make the cookies tough.
- Chill The Dough
- Refrigerate the dough for 10 minutes. This firms up the dough slightly making it easier to scoop and helps the cookies maintain their shape during baking.
- Add Mix-ins
- Fold in the chocolate chips and dried fruit by hand until evenly distributed throughout the dough.
- Bake To Perfection
- Drop tablespoons of dough onto prepared sheets and shape as desired. Bake for 11-13 minutes until edges are golden. The centers may seem slightly underdone but will firm up as they cool.
- Cool Properly
- Let cookies rest on the baking sheet for 2 minutes before transferring to a wire rack. This crucial step allows them to set up just enough to move without breaking.
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The oat flour is truly the hero ingredient in these cookies. I discovered its magic after countless failed experiments with expensive gluten-free flour blends. Not only is it more economical, but the subtle nuttiness adds character to these cookies that my family actually prefers over traditional flour versions.
Storage Solutions
These cookies maintain their texture beautifully for 3-5 days stored in an airtight container at room temperature. For longer storage, place them in a freezer-safe container with parchment between layers and freeze for up to 3 months. Thaw at room temperature for about 30 minutes before enjoying. The texture remains surprisingly unchanged after freezing, sometimes even improving as the flavors have time to meld together.
Smart Substitutions
While this recipe is designed to work with specific ingredients, flexibility is key when working with dietary restrictions. If brown rice syrup is unavailable, pure maple syrup creates a slightly different but equally delicious cookie with more pronounced caramel notes. For those avoiding coconut, regular cane sugar works fine though the cookies will be slightly less chewy. If chocolate isn't your thing, try dried cranberries and orange zest for a bright, fruity alternative that's particularly perfect during holiday seasons.
Baking For Different Textures
The beauty of these cookies lies in their versatility. For chewier cookies, slightly underbake them by taking them out when the edges are just beginning to turn golden. For crispier cookies, flatten the dough balls more before baking and extend the baking time by 1-2 minutes. You can also adjust the texture by changing how finely you process the oats into flour. Coarser oat flour yields rustic, heartier cookies while finely processed oats create a more refined, tender crumb.
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Common Questions Answered
- → Can I make my own oat flour for these cookies?
Yes! Simply place old-fashioned oats in a food processor or high-powered blender and pulse until they reach a flour-like consistency. This gives you more control over the texture and ensures you're using gluten-free oats if needed.
- → What can I substitute for brown rice syrup?
You can easily replace brown rice syrup with honey, pure maple syrup, or agave nectar in equal amounts. Each will provide the necessary sweetness and moisture, though they may impart slightly different flavors.
- → Why aren't my cookies spreading during baking?
These cookies are designed to maintain their shape during baking. If you prefer flatter cookies, gently press down on the dough balls before baking. The applesauce-based dough has different properties than traditional butter-based doughs.
- → How should I store these cookies?
Once completely cooled, store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the freezer for up to 3 months and thaw at room temperature when ready to enjoy.
- → Can I use different mix-ins instead of chocolate chips and dried fruit?
Absolutely! You can customize with just chocolate chips or just dried fruit. Other options include dairy-free white chocolate chunks, sunflower seeds, pumpkin seeds, or coconut flakes. If nuts aren't a concern, chopped walnuts or pecans work well too.
- → How do I know when these cookies are done baking?
The cookies are done when the edges turn slightly golden, typically after 11-13 minutes at 350°F. Avoid overbaking to maintain their soft, chewy texture. They will continue to firm up as they cool on the baking sheet.