Rustic Oatmeal Cookies. Vegan and Gluten Free.

Rustic Oatmeal Cookies. Vegan and Gluten Free.

Rustic Oatmeal Cookies. Vegan and Gluten Free.

I recently purchased Cara Reed’s Decadent Gluten Free Vegan Baking Cookbook.  I’ve tried several recipes and gave her Old Fashioned Oatmeal Cranberry Cookies a try but with a few modifications.  Also, her recipe didn’t yield a cookie “dough” for me more of a granola type texture so I adapted the added fat to make it work better.  This is one gluten free recipe that the dough tastes as good as the finished product.  The dough is safe to eat because there are no raw eggs in this batter.  These would be perfect for the upcoming holiday season. By adding some dried, tart cherries or dried cranberries along with some pistachios would be a fun red/green cookie.

1.5 cups of gluten free rolled oats (I use Bob’s Redmill)
1 cup of gluten free flour (I use Cara’s blend found here)
1/2 cup of coconut palm sugar (you can use regular white refined sugar)
1 teaspoon baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt

Wet mixture:
6 tablespoons of vegan butter
1 flax egg (1 tbl of flax seed meal mixed with 3 tbl of water – let sit for 4 minutes)
2 teaspoons of vanilla

Optional mix-ins:
1/2 cup of dried fruit
1/2 cup of chopped nuts
1/2 cup of chocolate chips


In a mixing bowl, blend the dry ingredients with a whisk.  Set aside.

Preheat your oven to 350 degrees.  Line your baking sheet with parchment or a Silpat.  Then in your stand mixer, paddle attached, blend your wet ingredients.  Then, add your dry to your wet and mix.  If you are opting to add some mix-ins, blend those in by hand.

I then used a mini scoop for the dough but rolled it out and flattened a bit in my hands and placed on the cookie sheet.  I found that these cookies don’t really flatten out as they cook.  I cooked them a bit longer than she noted in her recipe.  She noted 10-12 minutes but I was cooking about 18 to get crispy.  Remove and let cool.

Rustic Oatmeal Cookies. Vegan and Gluten Free.

Rustic Oatmeal Cookies. Vegan and Gluten Free.

Oh wow it’s been a long, hard training week.  I’m not sure why because I haven’t really done anything that different but it happens to everyone.  We’ve also been going through a lot personally and I think it’s all taking its toll.  So I have one run left this week and I’m not sure if I’ll do it tomorrow or Saturday.  I lifted and ran today. My total mileage for the week thus far is 23 miles.  I wanted to share because everyone goes through the ebb and flow of training.  Some days or weeks are just hard.  They make you not want to get out of bed and even look at your running sneakers but you need to persevere. My times have not been anything to write home about but my mileage is on track and my plan is in place.  I just need to keep my head in the game.  Stay tuned. oxo


— Knead to Cook


  1. I’m obsessed with that thankful napkin!! Where did you find that? Also– you are so right with the ebb and flow of training… thanks for your words of wisdom.

    • Kristina, Crate and Barrel has the napkins. You may have better luck in the store v. online because they were sold out for a time. I’m so with you and training. This week has been defeating but I took today off to regroup :) oxo

  2. These cookies are sooo good! I added some rolled oats and puffed rice cereal, can’t wait to make them again, thanks !

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