I’m not usually one to use prepared baking mixes, but this one is so good that I have no qualms about using it. About a year ago I (Katie) was having a lot of stomach issues. In my process of self diagnosis I thought I better try a gluten free (gf) diet. Of course instead of just eating fruits, veggies and other good-for-you things, I decided I needed every kind of gf flour, food and baking mix so I would never miss a thing. The gf thing didn’t really help and now I have more bizarre flour than I know what to do with. The up side of this little gluten free stint is the discovery of these quick gf vegan cookies!
I used Pamela’s Gluten Free chocolate chip cookie mix, but changed what is called for on the back of the bag. I decided to use coconut oil instead of margarine & cut the amount by 2 tbs to reduce the fat. Bake these cookies on the top rack of the oven if you want them soft & if you prefer a crisper cookie, you can put them on a lower rack. My favorite part about these is the minimal mess it makes – just one large bowl, one small bowl, and a few measuring instruments…quick cookies AND clean-up!
What You Need:
Pre-heat oven to 350.
- Pour contents of the bag, softened coconut oil, and pre mixed egg replacer in a large bowl. Mix well (I used my hands).
- At this point you can add any other mix-ins. I added some extra sea salt since I like my cookie dough salty. You could try nuts, dried fruit, or anything else you like.
- Bake cookies for 17- 20 min. Longer if you want them crisper, shorter if you prefer them softer.
- Remove cookies with a metal spatula and let cool on a rack.