Make Something Monday: Gluten-free Double Chocolate Oat Cookies

Happy Labor Day, lovelies! The Omnivore & I spent the day exploring the Lichtenstein exhibit at one of our favorite Chicago spots: The Museum of the Art Institute.

Romantic, right?

And although our monday was not spent making something, I do have a little treat on reserve for you that's almost as good as a day filled with pop art: Gluten-free Double Chocolate Oat Cookies!

Ingredients [adapted from Babycakes' Double Chocolate Chip Cookies]

1 1/2 c Bob's Red Mill gluten-free all-purpose baking flour 1/2 c gluten free rolled oats 1 tsp baking soda 1 1/2 tsp xanthan gum 1 tsp salt 1/2 c unsweetened cocoa powder 1 c coconut oil 1 1/4 c maple syrup 1/2 c unsweetened applesauce 2 tbsp vanilla extract 1 c vegan chocolate chips

In a large bowl, combine flour, oats, baking soda, xanthan gum, salt, & cocoa powder. In a medium sized bowl, combine melted coconut oil, maple syrup, applesauce, & vanilla. Add the wet ingredients to the dry & stir until just combined. Fold chocolate chips into the batter until evenly distributed. Using a small melon baller or rounded spoon, scoop dough onto lined or oiled baking sheets. Bake at 325 for 15-20 minutes, or until edges are crispy. Rotate sheet halfway for even baking. Enjoy...or, even better, top with an extra-thick choco-green smoothie & THEN enjoy. ♥