My older 2 children have severe peanut and nut allergies and I think the youngest has it too, but not confirmed (and I don't want to find out anytime soon the hard way!).
Other kids bring veggies and dip, fruit, mini croissants, etc. There is a new girl in Nessa's class where she has a sensitivity to eggs, dairy and wheat.
I have always wanted to make a baked treat but did not want anyone to feel left out due to dietary restrictions. The past few times, I made fruit skewers, which was popular with the kiddies, but it was time to try something new. When I found these gluten-free, dairy-free, egg-free and nut-free oatmeal cookies, I just had to try them!
They were crunchy and sweet, very much like those Dad's cookies from the store.
As per the recipe, I dumped all the dry ingredients in a food processor and processed it until it was finely ground. Then I added the wet ingredients and then ran the food processor til the crumbly mixture became a wet and sticky mass. I am happy that this recipe does not require xanthan gum or other exotic ingredients associated with gluten-free baking.
Because this is also vegan recipe, there are no eggs and dairy (milk, butter). I did not have coconut sugar, so I used 1/3 cup white sugar and 1/3 cup brown sugar instead. Another substitution was that I used cold vegetable shortening instead or virgin coconut oil. Next time, I will look for vegan margarine as a healthier alternative.
The dough was a little sticky but still fun to work with. I think I put in too much applesauce. I tried to roll it out but it kept sticking to the rolling pin, so I just used my hands to pat it down and gently rolled it for a smoother surface.
I used several kinds of cookie cutters but as the cookies puffed up so much during baking, I couldn't see the points on the maple leaf cookies. Circles and hearts turned out the nicest. In my convection oven, I baked them for 13 minutes at 350F. The time is dependent on the size of your cookies, so it can vary between 11-15 minutes. They turned out nice golden brown and crunchy!
Next time, I would try add 1/2 teaspoon of cinnamon. I do miss the taste of butter but the surprisingly light and crunchy texture makes up for it, much like a homemade graham cracker.
[Edited to add:] I tried the cookies with 1/2 tsp. cinnamon and it was so good!
Gluten-free, Vegan Oatmeal Cookies
3 cups quick oats
3/4 cup coconut sugar (I used 1/3 cup white sugar & 1/3 cup brown sugar)
1/2 cup arrowroot starch/flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 tsp cinnamon
1/2 tsp cinnamon
1/2 cup virgin coconut oil (I used cold vegetable shortening)1/4 cup unsweetened applesauce
2 teaspoons vanilla
Preheat oven to 350 degrees. Place the dry ingredients into a food processor fitted with the "s" blade. Process until very finely ground (not as fine as oat flour, still a little coarse).
Add wet ingredients, process until the mixture forms a cohesive ball. It may take a few minutes but it will happen. Pulse the processor if needed.
Remove dough, finish forming into a ball with your hands. Chill the dough if it is too soft for 20 to 30 minutes. Then place on parchment or waxed paper for rolling. Roll out dough. Cut into heart shapes with a cookie cutter.
Place onto a parchment-lined baking sheet. Bake for approximately 15 to 16 minutes. Cool on a wire rack.
Optional: Dip in a glaze made from about 3 ounces dark chocolate, 1 tablespoon coconut oil, and 1 tablespoon sweetener. (Melted and whisked together over low heat).