Lower Sugar Oatmeal Cookies

Adapted from Smitten Kitchen.

This recipe, when done with 1 egg, olive oil, and gluten free flour, is way, way too dry. One time we made it it came out amazing, possibly with the flax egg, coconut oil, and real flour? Anyway, needs some major adjustments to the wet ingredients and/or making sure not to pack the gf flour too much?

Ingredients

• 1 tbsp ground flaxseed and 3 tbsp water (or 1 large egg)
• ½ cup olive oil (or melted and cooled coconut oil, or softened butter)
• heaping ½ to 2/3 cup packed light brown sugar
• ½ tsp vanilla extract
• ¾ cup all-purpose flour (or gluten-free 1:1)
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 1½ cup rolled oats
• ½ cup dairy-free chocolate chips or raisins
• ½ cup chopped walnuts or pecans

Instructions

Make a flax egg by combining the flaxseed and water and allow to sit for 10 minutes to thicken.

In a large bowl, cream together the flax egg, oil or butter, brown sugar, and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the wet mixture, then stir in the oats and mix-ins.

Chill the dough for a bit in the fridge if you want them to remain thick.

Preheat oven to 350° F and line a baking sheet with parchment paper. Scoop the dough onto the baking sheet about 2 inches apart, and bake for 10-12 minutes. Take them out when they’re golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.