This are very easy to put together and tastes delicious. Per usual, I can’t eat apples, peaches, nectarines, etc., but if you can, this cookie would work with any of those fruits, probably cherries as well. Just be sure that the fruit is not overripe or the mixture will be too wet.
In a medium bowl, combine:
1 tablespoon ground flax
1/3 cup aquafaba
Whisk and let sit for at least 5 minutes then add:
2 tablespoons avocado oil (or coconut oil)
1/2 cup agave or honey (or date syrup)
1/2 cup diced pears (or other fresh fruit)
1 teaspoon vanilla extract
Combine and add:
1 cup quick gluten-free oats
3/4 cup all purpose gluten-free flour
1 teaspoon xanthan gum (or guar gum)
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1 1/2 teaspoon baking powder
1/4 teaspoon salt
Stir until all the dry ingredients are mixed into the wet. Set aside and let sit for 45-60 minutes. Preheat oven to 325 degrees. Prepare a large cookie sheet by covering it with parchment paper (or a silicone mat). Scoop by tablespoon the cookie dough placing cookies at least 1 inch apart (they don’t spread). Bake for 13-15 minutes. Makes approximately 18 cookies.
cookingwithoutallergens 