I don’t think this batch of cookies will last as long as it takes me to post the recipe!
These are the most “real” gluten-free I’ve had to date 🙂
I try to avoid using gluten-free flour mixtures because they can spike your blood-sugar more than regular flours so I found this recipe from Shockingly Delicious, and tweaked it a bit.
1/3 C Earth Balance
1/3 C Sugar (I used mostly brown with a bit of Organic white)
2 Tbsp Liquid Egg White
1 tsp Vanilla
1 C Gluten Free Oats (Bob’s Red Mill)
1/4 C Ground Flax
1/3 C Almond Flour (I used Bob’s Red Mill)
1 tsp Cinnamon
1 scoop Vanilla Protein Powder (I love Whey Gourmet Naturelle for my baking)
Melt Earth Balance and Sugar
Mix in Egg White, Vanilla, Oats, Ground Flax, Almond Flour, Cinnamon and Protein Powder
Chill in fridge or freezer (this is IMPORTANT)
Once chilled, place balls onto parchment-covered cookie sheet (I didn’t press them down at first, but noticed they were browning before they should be so pressed them down a bit about 5 minutes in)
Bake for 15-25 minutes at 350 degrees, rotating about half-way through
Remove and allow to cool, as hard as this will be to do!