Cinnamon Oatmeal Cookies (Gluten free, egg free, dairy free, soy free)

This recipe was adapted from Butter Bean Cookies
 
1 cup rolled oats,original
6 T. white rice flour
5 T. + 1 t. brown rice flour
2 T + 2 t. ground potato flake flour
2 T. + 2 t. tapioca starch
1 t. ground flax
3/4 tsp baking soda
1/2 t. cream of tartar
1/4 tsp cinnamon
1/8 tsp. ground cardamom
5 T. pureed beans or ½ cup canned white beans, and 1 T. liquid, reserved
1/2 cup white sugar or (1/4 c. white and 1/4 c. brown sugar)
1/4 cup fresh apple puree or unsweetened applesauce
2 T. vanilla sugar or ½ tsp vanilla extract
1/2 c. vegan chocolate chips
1/8 tsp. salt

Preheat oven to 350F. Grease a large cookie sheet.    

 Blend 3/4 cup of the oats in a blender or food processor until crumbly but not powder. In a bowl, mix all the dry ingredients (except the remaining 1/4 c. oats) and set aside.

In a blender or food processor, mix the pureed beans, applesauce (puree), sugar, vanilla extract (vanilla sugar) and mix until smooth. Pour wet mixture into dry mixture and stir about 10 times. Add chips, remaining 1/4 cup oats and the rest of the bean liquid, stirring until combined. If the mixture is too wet, add more oats. If it's too dry, add a little water. Drop tablespoons of batter onto the cookie sheet, leaving an inch of room between each. Bake 15 minutes, until edges are just turning light brown and middles are firm. They will firm a bit more as they cool. Check the bottoms to make sure they are golden brown.


My parents said... " I was surprised, they were good, the flavor is really good. They're heavier, not a real light cookie, pretty dense and good.   I've tasted cookies made with rice flour and these were really good.... yep, that's right!"