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Gluten-Free Compost Cookies

Prep Time 15 mins
Cook Time 13 mins
Course Dessert
Cuisine American
Servings 18 Cookies

Ingredients
  

  • 7 tablespoon Non-Dairy Butter, melted and cooled
  • ¾ Cup Granulated Sugar
  • 1 tablespoon Molasses
  • 1 tablespoon Ground Flax
  • 3 tablespoon Non-Dairy Milk I used So Delicious Coconut Milk
  • 1 teaspoon Vanilla
  • 1 ½ Cups King Arthur Gluten Free All Purpose Flour
  • ½ Cup Gluten Free Rolled Oats
  • ¼ teaspoon Xanthan Gum
  • ¼ tsp Salt
  • ½ teaspoon Baking Soda
  • 1 tablespoon Coffee Grounds
  • ½ Cup Chocolate Chips
  • ½ Cup Gluten Free Pretzels, broken into pieces
  • ½ Cup Potato Chips
  • Cup Peanut Butter Cups, chopped I used Unreal brand

Instructions
 

  • In a small bowl, combine flax, non dairy milk and vanilla. Set aside.
  • In a large bowl combine melted butter, sugar and molasses with a spatula.
  • Add the flax mixture to the sugar and butter. Mix well to combine.
  • Add gluten free flour blend, oats, xanthan gum, baking soda, salt and coffee grounds. Stir well to combine.
  • Let mixture sit for 15 minutes.
  • Meanwhile, preheat oven to 350* F and Prepare a sheet pan with parchment.
  • After 15 minutes has passed, add the chocolate chips, pretzels, chips, and peanut butter cups into the cookie dough.
  • Scoop the cookie dough onto the parchment lined tray in about 3 tablespoon mounds, leaving 2 inches of space in between each mound.
  • Using the heel of your hand give the mounds a gentle press. Don't press them flat, just a little bit of a press so they will spread into circles.
  • Bake the cookies in a 350* oven for 12-14 minutes. They will still feel very soft in the middle.
  • Remove the tray from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before moving them to a cooling rack and repeating the scooping and baking process.
Keyword Compost Cookie, Cookie Recipes, desserts, gluten free, Gluten Free Desserts