These vegan and grain-free cookies come from Tammy Credicott’s new book, The Healthy Gluten-Free Life: 200 Delicious Gluten-Free, Dairy-Free, Soy-Free, & Egg-Free Recipes. The book, a hefty 400+ pages with hundreds of full color photos, provides recipes for everything from Italian Meatballs to Chocolate Chip Cookies to Fried Rice, all with a healthy gluten-free spin.
Although some of the recipes call for non-dairy substitutes such as Daiya cheese or non-dairy butter/shortening, most utilize whole and natural ingredients to create classic comfort food favorites. The head notes of each recipe feature good-to-know tips and personal stories from Tammy, making the book not only informational but also fun to read.
I chose to make the No’Oatmeal Raisin Cookies after just one glance at the recipe. They include so many of my favorite ingredients in a not-too-sweet treat that can easily be enjoyed as a guilt-free snack or breakfast.
More of my favorite gluten-free cookies:
- Fruit-Sweetened Flourless Banana Nut Cookies
- Soft Island Bliss Cookies
- Oatmeal Currant Squares
- Chocolate Buckwheat Cookies
No’Oatmeal Raisin Cookies
Recipe reprinted with permission from The Healthy Gluten-Free Life by Tammy Credicott
1/4 C (40 g) raw pumpkin seeds
3/4 C (110 g) raw sunflower seeds
2 Tbsp coconut flour
1 Tbsp tapioca starch
1/4 tsp cinnamon
1/4 C (60 mL) raw organic honey
2 tsp pure vanilla extract
1 Tbsp unsweetened organic applesauce
1 Tbsp coconut oil, melted
2 Tbsp finely shredded unsweetened organic coconut
1/3 C (50 g) organic raisins
- Place raw pumpkin and sunflower seeds in a food processor and pulse until they are the consistency of a coarse flour.
- In a large bowl whisk together the seed flour, coconut flour, tapioca starch, and cinnamon.
- Add in honey, vanilla, applesauce, and coconut oil. Mix well with a wooden spoon or in a stand mixer.
- Fold in coconut and raisins.
- Scoop 1 Tbsp of dough for each cookie onto a parchment-lined baking sheet.
- Bake in a 350 degree F oven for 11-12 minutes or until cookies are lightly browned on edges.
- Allow to cool 5 minutes on baking sheet, then transfer to a wire cooling rack.
Hallie’s Notes: I replaced the honey with 2 tablespoons of Grade B maple syrup, 1 tablespoon of unsweetened applesauce, and 10 drops of stevia. I flattened my cookies lightly with the back of the tablespoon after placing them on the baking sheet. The recipe yielded 12 cookies for me.