Nourish to Learn
I had never considered how handing a banana to a hungry seventh-grader before their math test would have such a huge impact on me, connecting my job and my passion through a simple act of care. For th...
In the school kitchen, we get frequent requests for cookies. In an effort to meet all dietary needs, we always prepare vegan and gluten-free options. This recipe allows for both of those needs to be met with only one batch of cookies!
Ingredients
SERVINGS: 2 Dozen
- 5 cups oats
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 4 teaspoons vanilla extract
- ½ cup oat milk
- 8 ounces vegan butter
- 2 cups brown sugar (or sugar with 1 tablespoon of molasses)
- 2 cups mix-in (vegan choc chips, dried fruit, etc.)
- Optional: Add ¼ cup flax or chia seeds for extra fiber
Instructions
Preheat oven to 325°F.
In a large bowl, mix together the oats, flour, baking soda, cinnamon and salt. Set aside.
In a large measuring cup, mix the oat milk and vanilla extract. Set aside
Using an electric mixer with paddle attachment, blend together the vegan butter and brown sugar. Once a smooth and fluffy consistency is formed, add a third of the dry ingredients and mix on low. Then slowly add half of the wet ingredients. Add the next third of dry ingredients. Slowly pour in the rest of the wet ingredients and finish by adding the last of the dry.
Finally, add in any mix-in that you’d like. (We usually use raisins or dried cherries.)
Portion into balls, about 2 tablespoons each, and gently flatten them down, as they will not spread as they bake.
Bake for about 17 minutes, rotating halfway through baking.
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