NEW RECIPE!

FROM MY SPATTERED KITCHEN NOTEBOOK!

VEGAN + GLUTEN-FREE / SOY-FREE / CAN BE NUT-FREE / PALM-FREE

You might remember the first itineration of Emma Goldman cookies, which appeared in my zine Papa Tofu. That version was veganized from a Martha Steward recipe, many many moons ago, before I even went gluten-free back in 2008!

Over the years, this cookie has morphed into an entirely different creature, and it is one of my favorite cookies ever. I make these and store in the freezer for Dazee’s required daily treat – I’m actually eating one straight from the fridge as I write this – they defrost quickly!

Print Recipe

5 from 1 vote

Emma Goldman Cookies

2

Chewy oat cookie with coconut, chocolate chips, dried fruit and crunch!

Prep Time20 minutes mins

Cook Time17 minutes mins

Course: Bakesale, Dessert, Snack

Keyword: Cookies, Gluten-Free, Palm-Free, Soy-Free, Vegan

Servings: 12 cookies

Ingredients

Into a large bowl mix together:

• 139g g unbleached cane sugar
• 102 g coconut sugar
• 89 g coconut oil melted
• 80 g aquafaba
• 6 g vanilla extract
• 1 ½ g almond extract

Add and combine:

• 205 g Bob's Red Mill Gluten-Free 1:1 Baking Flour
• 5 g baking soda
• 5 g salt

• 165 g rolled oats
• 100 g white chocolate chipes
• 68 g dried cranberries
• 61 g walnuts, hazelnuts or whatever you like
• 22 g coconut flakes large

Instructions

• Preheat oven to 350F and line a baking sheet with parchment.
• In a large bowl, mix until smooth: sugars, oil, aquafaba and extracts.
• Add in the flour, baking soda and salt. Stir until you have a smooth, wet and sticky batter.
• Add in the rolled oats, and stir to combine. The dough will be quite stiff and a little sticky.
• With a big spoon (or your hands) mix in the chocolate chips, dried fruit, nuts and coconut flakes, until well combined.
• Chill in the fridge for 15 minutes.
• Take a 1/3 cup measure and form the dough into level scoops, and drop evenly onto the prepared baking sheet.

  With lightly wet hands, gently press on the top of each dough scoop to flatten them out slightly.
• Bake for 15-17 minutes, until baked through and golden brown.
• Cool for 10 minutes, then transfer to a cooling rack and allow to rest until room temperature.
• Freeze, or store in a covered container.

Notes

• Use any kind  or combination of nut, chip and dried fruit you like. I often do carob and white chocolate chips.

 

• Both refined and unrefined coconut oil are OK. Unrefined will add a dominant coconut flavor to the cookies.

 

• I ALWAYS measure by weight when I make gluten-free bakes. But for those that don't bake with scales, here are approximate measurements:
  • 1/2 cup melted coconut oil

• • 3/4 cup coconut sugar
  • 3/4 cup unbleached granulated cane sugar
  • 1/3 cup aquafaba
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/2 cups 1:1 flour
  • 1 1/2 cups rolled oats
  • 1/2 cup dried cranberries, cherries or raisins
  • 1/2 cup walnuts
  • 1/2 cup chocolate chips, white or regular
  • 1/2 teaspoon salt
  • 1/2 cup large coconut flakes
  • 1 teaspoon baking soda

This recipe is perfect for gifting or bakesales – not only is it vegan and gluten-free, but also soy and palm oil-free too. Plus, you can make jumbo cookies, and unlike a lot of other gluten-free baked goods, these are very sturdy!

I always use a scale for gluten-free bakes, so this recipe is written by weight. If you need a recipe that’s measured into cups, check the recipe notes! I’ve given approximate measurements for those without a scale.

If this is a recipe you really appreciate, please leave me a tip or consider joining my Patreon! Even a couple of dollars is appreciated and motivates me to continue to share recipes.