Tag Archives: Gluten-Free

Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}Let me start by saying that I hope you all had a lovely Halloween, and that I’m so glad it’s over so we can talk about Thanksgiving food.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

I got a little head start with Wednesday’s Rosemary-Parmesan Cheese Straws, but now I’m going all-in: (more) appetizers and sides and, most importantly, PIES are coming your way, just in time for the biggest food holiday of the year!

This first pie of the season is a little of what you’d expect and a little…not. It’s Pumpkin Pie, but where that usually entails eggs, cream, and loads of sugar, this one is vegan, gluten-free, and contains less than 1/2 cup of sweetener (mostly maple syrup).

…are you still there?Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

If you haven’t clicked away, never to return…well, good. More pie for us.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

You see, for all the things that this pie is not, it is very much one thing: delicious. Like so good I’m not totally sure why we would eat any other pumpkin pie.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

The filling is soft and sweet and perfectly spiced and the crust is mostly made of ground toasted pecans. GROUND TOASTED PECANS. And it’s a press-in crust—no rolling required. Does it get better than that?

Um, yes. Yes it does.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

Both elements come together in the food processor.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

And the whole pie requires exactly nine ingredients.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

And it’s actually best if it’s made ahead, so you won’t have to give up valuable Thanksgiving Day oven space.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

And, again, it’s vegan, gluten-free, and contains just enough sweetener to make it taste like dessert. And make no mistake, it does taste like dessert. I am not the sort of person who is going to get behind a recipe just because it’s “better for you.” Nope. It’s big flavor or go home here at E2 Bakes. If it happens to be somewhat nutritious, that’s just a bonus.Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

Have a great weekend, y’all ❤

Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}
makes 1 9-inch pie

Toasted Pecan Crust:
8 ounces (2 cups) raw pecan halves
1/2 cup cornstarch
2 tablespoons coconut oil (melted or solid)
1 tablespoon pure maple syrup
pinch of Kosher or sea salt

Pumpkin Pie Filling:
1 15-ounce can pure pumpkin purée (I like Libby’s)
3/4 cup unsweetened almond milk (or other non-dairy milk)
1/4 cup pure maple syrup
2 tablespoons coconut sugar (or light brown sugar)
1 tablespoon coconut oil (melted or solid)
2 tablespoons cornstarch
1 tablespoon pumpkin pie spice
pinch Kosher or sea salt

For serving (optional):
whipped cream (regular or vegan)

Place an oven rack in the bottom position, leaving about 8 inches of space above it. Preheat oven to 350F.

Scatter pecan halves on a dry rimmed baking sheet. Toast in the oven for 5-7 minutes, or until fragrant. Do not burn. Let pecans cool for a few minutes, or until you can handle them.

Place toasted pecan halves, cornstarch, coconut oil, maple syrup, and salt in the bowl of a food processor (or high-powered blender). Process until no large chunks remain, scraping down the sides as necessary. Transfer mixture to a 9-inch pie plate. Press it into an even layer on the bottom and up the sides. Freeze for 10 minutes.

Wipe out the bowl of the food processor.

Make the filling. Combine pumpkin purée, almond milk, maple syrup, coconut oil, cornstarch, pumpkin pie spice, and salt in the food processor. Process until smooth. Transfer to prepared crust and smooth the top.

Place full pan on a rimmed sheet pan. Loosely wrap a 4-5 foot piece of aluminum foil around the pie, securing the ends by crumpling them together (more on that here). Bake pie on the bottom rack of the oven for 20 minutes. Remove foil and bake an additional 20-25 minutes, or until turning brown at the edges and firm-looking in the center.

Turn off oven and open door slightly. Let pie remain in the oven for 30 minutes. Do not skip this step.

Remove pie from oven and let cool completely on a rack. Refrigerate for a minimum of 6 hours before slicing and serving. Top with whipped cream, if desired.

Leftover pie will keep in the refrigerator for up to five days.

Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

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Peanut Butter Mousse Cake {Three Year Anniversary!}

E2 Bakes is turning three on Sunday!Peanut Butter Mousse CakeIn years past, I would take this time to go on about the number of posts/recipes I’ve written (332/322, if you care about that sort of thing) and how I had no idea that the blog would go on this long. I have a tendency toward sentimentality and I’m working on reining it in, but I’m not perfect yet…so, um, I’ll be brief. And then we’ll talk about Peanut Butter Mousse Cake.Peanut Butter Mousse CakeThis blog is the thing of which I am proudest. I spend more time and energy working on content for this site than basically anything else, but it has been worth every late night and working weekend. I hope to continue baking and writing here for years to come.Peanut Butter Mousse CakeI blog because I love it, but it wouldn’t be nearly as much fun without y’all. Thank you for reading, commenting, providing encouragement and feedback, and making my recipes in your own kitchens!Peanut Butter Mousse CakeThis community has grown by leaps and bounds over the last year. For those of you who are new around here, welcome! I’m glad you’re here.

For those who have been here since the beginning, thank you for sticking with me. Sorry about all those bad photos in the early days 🙂 Peanut Butter Mousse CakeAs for the future, lot of exciting things are coming in year four! Recipes, of course, but also bigger, better, blog-altering things. I can’t say much now, but know that good things are happening and I’m psyched to share them with you soon ❤ Peanut Butter Mousse CakeFor now though, let’s talk about Peanut Butter Mousse Cake. It’s the peanut butteriest peanut butter cake I’ve ever had. So. freaking. good!Peanut Butter Mousse CakePeanut Butter Mousse CakePeanut Butter Mousse CakePeanut Butter Mousse CakeIt starts with a flourless peanut butter cake. This super-easy cake comes together with just five ingredients, one bowl, and a whisk. It’s rich and dense—since it relies on peanut butter and eggs for texture and structure, it’s like a cross between a cake, cookie, and a blondie. YUM.Peanut Butter Mousse CakeAfter the cake is baked and cooled, it’s topped with a thick layer of creamy peanut butter mousse. If this recipe looks familiar, that’s because it is—it’s the filling from my No-Bake Peanut Butter Pie 🙂Peanut Butter Mousse CakeSpread the mousse layer on and chill the cake until everything is firm.Peanut Butter Mousse CakePeanut Butter Mousse CakeTop it with a thick layer of whipped cream. Yaaaaaaas.Peanut Butter Mousse CakeDon’t forget the peanut butter magic shell and honey roasted peanuts.Peanut Butter Mousse CakeHow gorgeous is that?! I love the triple-layered look.Peanut Butter Mousse CakeAnd the creamy, dreamy peanut butter flavor.Peanut Butter Mousse CakeThis cake is shockingly simple to make (don’t let the length of the recipe scare you away!) and perfect for nearly any occasion…Peanut Butter Mousse Cake
…including very silly ones like this blog’s anniversary.Peanut Butter Mousse Cake

Peanut Butter Mousse Cake
makes one 9-inch round cake

Flourless Peanut Butter Cake:
1 cup creamy-style peanut butter (not natural)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
4 large eggs, room temperature
2 teaspoons pure vanilla extract

Peanut Butter Mousse:
3/4 cup heavy cream, very cold
1 cup creamy-style peanut butter (not natural)
1 cup confectioner’s sugar
8 ounces full-fat brick-style cream cheese
1 tablespoon pure vanilla extract

Whipped Cream:
1 1/2 cups heavy cream, very cold
2 tablespoons confectioner’s sugar

Peanut Butter Magic Shell*:
1/2 cup creamy-style peanut butter (not natural)
1-2 tablespoons confectioners sugar (depending on your sweetness preference)
1 tablespoon coconut oil (preferably refined)
1 teaspoon honey

Garnish:
2 tablespoons honey roasted peanuts

Preheat oven to 375F. Grease a 9-inch springform pan. Line with parchment and grease again. Set aside.

Make the flourless peanut butter cake. In a medium-large mixing bowl, whisk together peanut butter, granulated sugar, and light brown sugar. Whisk in eggs one at a time, followed by vanilla. Transfer batter to prepared pan. Tap full pan on the counter 10 times to release any large air bubbles (there may be a lot).

Bake 25-27 minutes, or until puffy and no longer wet-looking. Let cool completely in the pan on a rack. Run a thin flexible knife around the edge, but do not remove from the pan.

Make the peanut butter mousse. In a large mixing bowl, use an electric mixer to whip heavy cream until stiff peaks form. Do not overwhip. Set aside.

In a separate large mixing bowl, use an electric mixer to beat peanut butter, cream cheese, and confectioner’s sugar until combined and fluffy. Use a silicone spatula or wooden spoon to stir in 1/3 of the whipped cream. Working in 2 installments, carefully fold in remaining whipped cream until combined.

Pile the mousse on top of the cooled cake (still in the pan). Spread it into an even layer and tap the pan on the counter a few times to release any large air bubbles. Stick a layer of plastic wrap to the surface of the mousse. Refrigerate for at least 3 hours (or freeze for 1 hour).

Remove cake from the refrigerator and let sit at room temperature for 30 minutes. Remove plastic wrap. Run a thin, flexible knife dipped in warm water around the edge of the pan before removing the springform.

Make the whipped cream. Combine heavy cream and confectioner’s sugar in a large mixing bowl. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.

Pile whipped cream onto the cake before spreading it into an even layer. Use a knife dipped in warm water to smooth the outer edge of the cake. Refrigerate cake (uncovered) while you make the peanut butter magic shell.

In a small bowl, use a fork to whisk together peanut butter, 1 or 2 tablespoons confectioners sugar (based on your desired level of sweetness), coconut oil, and honey. Microwave on high in 20 second increments, whisking in between, until mixture is smooth and drizzle-able. Set aside.

Chop all or some of the honey roasted peanuts.

Remove cake from the refrigerator. Pour/drizzle some of the peanut butter magic shell over the top, as desired. Scatter on honey roasted peanuts. Let shell set for a few minutes.

Serve cake immediately or refrigerate. For clean slices, dip the knife in warm water and wipe dry between cuts.

Leftovers will keep covered in the refrigerator for a few days.

Note:

This will make more peanut butter magic shell than you need, but leftovers may be stored indefinitely in the refrigerator. This makes excellent ice cream topping. Reheat before using.
Peanut Butter Mousse CakePeanut Butter Mousse Cake

Salty Maple Caramel Corn

Salty Maple Caramel CornI’ve got maple syrup on my mind, y’all! Last week, it was in the form of a Maple Layer Cake. Today, it’s Salty Maple Caramel Corn!Salty Maple Caramel CornY’all—this stuff is phenomenal. Phe-nom-e-nal. Crispy, crunchy, sweet and salty. Oh, and easy. Salty Maple Caramel Corn comes together in four simple steps.Salty Maple Caramel Corn

Pop some popcorn.

I pop my popcorn in a heavy-bottomed pot on the stove. Just heat a tablespoon of oil with a few kernels in it over medium heat. When they start popping, add the rest of the kernels, put a lid on it and jostle until all your corn is popped!Salty Maple Caramel Corn

I used Pop-Secret Jumbo Popping Corn in all my testing. I found that 3/4 cup unpopped kernels usually yielded 12 cups of popcorn, but I know that other brands act differently. I’ve seen some that purport to make 16 cups from 1/2 cup kernels! Basically, what I’m saying is to measure your popped popcorn to make sure you have the necessary 12 cups for this recipe 🙂 Salty Maple Caramel Corn

Make the salty maple caramel.

This is one of the easiest caramels you will ever make. There is no pot-watching or streaming heavy cream into molten sugar. You don’t need a candy thermometer either!

Just put sugar, maple syrup, salt, butter, and water in a pot and boil for five minutes. Don’t stir, swirl, or otherwise agitate the pot in any way—this will lead to crystallization and sad, dull caramel corn. No, thank you! Just add the ingredients to the pot (without stirring) and turn on the heat. I promise you, the caramel will form properly on its own.

Once the boiling time is up, turn off the heat. Stir in some vanilla and baking soda. The caramel will bubble up once the baking soda dissolves.Salty Maple Caramel Corn
Two quick recipe notes:

  • I chose to use granulated sugar in this recipe, rather than the usual light brown sugar. While brown sugar is very delicious in caramel corn, I found that the molasses in it competed too much with the maple syrup. If I’m going to use pricey maple syrup in a recipe, I want to be able to taste it!
  • This recipe calls for 2 teaspoons of salt. It will give the finished caramel corn a salty finish, but shouldn’t be overwhelming. If you think it’s too much for you, feel free to reduce it to 1-1 1/2 teaspoons.Salty Maple Caramel Corn

Toss the salty maple caramel with the popcorn.

This sounds mindlessly easy, but I’m going to talk about it anyway.

This recipe calls for tossing the popcorn and caramel together in a large oiled bowl with oiled silicone spatulas before spreading it onto oiled rimmed sheet pans. Don’t be tempted to skip the bowl and do the tossing on the pans. Many recipes recommend this, but I burned the everliving crap out of my hand using that method. If you think hot oil burns are the worst, it’s only because you haven’t experienced the unrelenting torture of a molted sugar burn.Salty Maple Caramel CornFor the same reasons, don’t touch any pieces of coated popcorn that fly out of the bowl during mixing. Wait until they cool for a few minutes before picking them up.Salty Maple Caramel Corn

Bake at a low temperature and stir occasionally.

This is the easiest of all the steps. Bake the coated caramel corn at 250F for an hour, stirring every 15 minutes to prevent burning. It’s a lot like making granola.Salty Maple Caramel CornSalty Maple Caramel CornThe caramel corn will seem very wet at first, but will harden to a crispy, glossy finish. Once the hour is up, scatter the caramel corn onto a big piece of parchment and let it cool to room temperature. After that, snack away!Salty Maple Caramel CornYou’re going to love this Salty Maple Caramel Corn! It’s a great sweet & salty snack or dessert. I think it would make for a wonderful finishing touch on a bowl of ice cream. You could even pile it high as a finishing touch on a Maple Layer Cake!Salty Maple Caramel CornI highly recommend making a batch over the next couple of days. It’s a guaranteed way to upgrade your weekend ❤ Salty Maple Caramel Corn

Salty Maple Caramel Corn
makes 12 cups

1 tablespoon neutral-flavored oil
3/4 cup unpopped popcorn kernels
2/3 cup granulated sugar
1 cup pure maple syrup
2 teaspoons Kosher or sea salt
1/2 cup (1 stick) unsalted butter, sliced into 8 pieces
3 tablespoon water
2 teaspoons pure vanilla extract
1 teaspoon baking soda

Pour oil in a large heavy-bottomed pot. Add 4-5 popcorn kernels. Heat over medium heat until kernels begin to pop. Add remaining kernels and cover with lid, leaving it a little bit ajar. Jostle constantly while popcorn pops, until pops are 2-3 seconds apart. Do not burn.

Remove pot from heat and pour popcorn into a bowl. Measure popcorn to ensure there are 12 cups. Set aside excess or pop more, as needed to meet the 12-cup requirement for this recipe.

Preheat oven to 250F. Heavily grease two rimmed sheet pans, your largest mixing bowl, and 2 silicone spatulas with oil or non-stick spray. Put popped popcorn in the bowl. Set aside.

Without stirring or jostling, combine sugar, maple syrup, salt, butter and water in a 4-quart pot. Bring to a boil over medium heat. Let boil 5 minutes. Do not stir. Remove from heat. Stir in vanilla and baking soda; mixture will bubble up.

Pour maple caramel over popcorn and use greased spatulas to toss together. Do not touch any coated pieces that fly out of the bowl—the molten sugar will burn you. Wait til they cool a bit before picking them up.

Divide coated popcorn among sheet pans. Bake for 1 hour, stirring every 15 minutes.

Line a sheet pan or a surface with parchment. Pour baked popcorn on top. Let cool to room temperature. Serve

Leftover Salty Maple Caramel Corn will keep in a ziptop bag for up to 2 weeks. It may soften slightly on humid days.
Salty Maple Caramel CornSalty Maple Caramel CornSalty Maple Caramel Corn

Blueberry Baked Oatmeal {Vegan & Gluten-Free}

Blueberry Baked Oatmeal {Vegan & Gluten-Free}Hello from Swan’s Island!Blueberry Baked Oatmeal {Vegan & Gluten-Free}VJ and I got here Saturday afternoon. It was supposed to be us and two more that day, but due to a work snafu, they didn’t join us until yesterday. Thank goodness for our other guest, my sister, EliotBlueberry Baked Oatmeal {Vegan & Gluten-Free}Since it’s just been the two of us these last few days, meals have been simple. As I’ve mentioned many (many, many, many) times, VJ is a gluten-free vegan. I am neither of those things, but it simply doesn’t make sense to make meat or floury baked goods just for me. I made scrambled eggs and ate a piece of avocado toast, but it was all vegan and gluten-free otherwise.

I’m not complaining.Blueberry Baked Oatmeal {Vegan & Gluten-Free}While everyone else I know was going to work Monday morning, I made this Blueberry Baked Oatmeal for us. Made with gluten-free old-fashioned oats, rice milk,* and aquafaba in place of eggs, it was the perfect way to start the day. And also the next day—it makes enough for six people.

*You could use almond milk or another unsweetened non-dairy milk, but we have a nut-allergic friend here and we’d like not to poison him, you know?Blueberry Baked Oatmeal {Vegan & Gluten-Free}Blueberry Baked Oatmeal {Vegan & Gluten-Free}This oatmeal is super simple to make. With just a few minutes of prep-work and 40 minutes of bake time, you’ll be rewarded with a rich, cinnamon-spiked oatmeal that is positively bursting with blueberries.Blueberry Baked Oatmeal {Vegan & Gluten-Free}Blueberry Baked Oatmeal {Vegan & Gluten-Free}You just need two bowls and a stirring implement to put it together, and you probably have all the ingredients already (with the possible exception of blueberries).Blueberry Baked Oatmeal {Vegan & Gluten-Free}Blueberry Baked Oatmeal {Vegan & Gluten-Free}Blueberry Baked Oatmeal {Vegan & Gluten-Free}VJ and I prefer our oatmeal on the sweet side, so I used 1/2 cup maple syrup here. If you’d like a less-sweet breakfast, you can reduce it to 1/4 cup.Blueberry Baked Oatmeal {Vegan & Gluten-Free}Feel free to add nuts or seeds (toast them with the oats!), or stir in coconut flakes or mashed banana. Everything we eat on Swan’s Island comes from one pre-ferry grocery trip on the mainland, so meals are paired down and simple. I like this oatmeal as-is with an additional drizzle of maple and a pat of butter, but that’s just me.As with many of the recipes on this site, this recipe can be made with many variations. Feel free to take my favorite and make it yours.Blueberry Baked Oatmeal {Vegan & Gluten-Free}

Blueberry Baked Oatmeal {Vegan & Gluten-Free}
makes about 6 servings

2 1/4 cups old-fashioned oats (certified gluten-free for gluten-free)
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon Kosher or sea salt
1 teaspoon freshly-grated lemon zest
2 cups non-dairy milk (I used rice milk)
6 tablespoons aquafaba (or 2 large eggs or 2 flax eggs)
1/2 cup pure maple syrup (may be reduced to 1/4 cup)
2 tablespoons canola oil
2 teaspoons pure vanilla extract
1 pint fresh blueberries, divided

For serving:
maple syrup
butter (vegan or regular)
yogurt

Preheat oven to 375F. Grease a deep 9-inch pie plate or other casserole dish. Set aside.

Place oats on a dry rimmed baking sheet (or other large pan) and toast in the oven for 5 minutes, or until fragrant. Let cool a few minutes. Transfer to a medium mixing bowl and stir in cinnamon, baking powder, salt, and lemon zest. Set aside.

In a large mixing bowl, whisk together non-dairy milk, aquafaba, maple syrup, oil, and vanilla. Stir in oat mixture.

Reserve 1/4 cup blueberries for topping. Scatter remaining blueberries in the bottom of the prepared baking dish. Add oatmeal mixture over the top and spread out as evenly as you can. Dot with remaining blueberries. Bake uncovered for 40-45 minutes, or until the center is lightly set.

Let oatmeal cool for at least 15 minutes before serving with additional maple syrup, butter, and/or yogurt. Oatmeal is best warm or at room temperature.

Leftover oatmeal will keep covered in the refrigerator for up to 5 days.Blueberry Baked Oatmeal {Vegan & Gluten-Free}

Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free}

Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}After I made Toasted Oat Graham Crackers a few weeks ago, I ran across the recipe for Ovenly’s Salted Chocolate Chip Cookies, which I had bookmarked in three separate places, including my copy of their book.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}I should acknowledge that I already have four recipes for chocolate chip cookies in my archives (see here, here, here, and here) and another I’ve been tinkering with for over a year. I don’t need another, but I made an exception for Ovenly because theirs’ is naturally vegan and doesn’t involve any egg substitutes or sticks of “buttery spread.”Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}The original recipe calls for all-purpose flour, but as I had plenty of oats leftover from making from my adventures in graham cracker-ing, I figured I’d give it a shot with toasted ground oats. I also swapped out plain granulated sugar for an equal volume of light brown, added some vanilla, switched from chocolate chips to finely chopped dark chocolate, and nixed the extra salt entirely.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}The Ovenly overlords will tell you that theirs’ is a finicky recipe and to follow it to the T. They are correct—it’s a very precise recipe and works perfectly as-is. But I messed with it anyway because I can’t help myself.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}It took me five test rounds to get these cookies to work consistently with toasted ground oats, but I persisted and have been rewarded with super chewy, chocolaty cookies that anyone will love (not just your favorite local gluten-free vegan).Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}I will, however, jump on Ovenly’s soapbox like a hypocrite and tell you not to mess with this recipe…any further than I have already.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}As with most baking recipes, the volumes of ingredients are very specific for a reason. In the case of this recipe, adjusting the liquid ingredients by 1 tablespoon (!) will either yield sad, soupy dough (and lacy cookies) or a chilled rock of inedible dough. Trust me, I know.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}And for the love of everything, don’t shorten the 12-24 hour chill. If you do, I guarantee you will be disappointed. But if you work ahead, as specified in the recipe, you’ll be rewarded with some seriously good Chewy Chocolate Chunk Cookies.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}For all my “don’t mess with the recipe” talk, these are remarkably easy and delicious cookies! They’re a guaranteed hit, not only for their chewy texture and perfect amount of dark chocolate, but because they’re vegan, gluten-free, and nut-free, so more people can eat them. Love that ❤Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}

Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}
adapted from Ovenly
makes 21-24 medium cookies

3 cups old-fashioned oats (certified gluten-free for gluten-free)
1 cup light brown sugar, packed
1/2 cup + 1 tablespoon neutral-flavored oil (I use canola)
1/4 cup + 1 tablespoon water
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
6 ounces dark chocolate (certified dairy-free for vegan), finely chopped

Place oven racks in the top and bottom positions. Preheat oven to 350F.

Spread oats onto a dry rimmed sheet pan. Place in oven and toast for 5 minutes, or until fragrant. Let cool for about 10 minutes.

Transfer oats into the bowl of a food processor. Process for 3-4 minutes, or until there are no recognizable oats. Transfer ground oats to a large mixing bowl and freeze for 5 minutes, or until no longer warm.

In a medium mixing bowl, combine light brown sugar, oil, water, and vanilla. Whisk until the sugar has melted, and everything is fully combined and thickened slightly. Set aside.

Retrieve ground oats from the freezer. Whisk in baking powder, baking soda, and salt. Fold in chopped dark chocolate. Pour in liquid ingredients and fold together. Mixture will be pretty thin. Cover with plastic wrap and chill in the refrigerator for 12-24 hours. Do not skip or shorten this step.

Preheat oven to 350F. Line 2 rimmed baking sheets with parchment. Set aside.

Line a dinner plate with wax paper or parchment. Scoop dough (which will still be soft) in 2 tablespoon increments. Place dough balls on lined plate. Freeze for 10 minutes.

Place dough balls at least 4 inches apart on prepared pans (I get 6 on a half sheet pan). Place any remaining dough balls back in the freezer.

Bake 7 minutes. Rotate pans top-to-bottom and back-to-front. Bake an additional 6 minutes. Let cool for at least 7 minutes on prepared pans before removing to a rack to cool completely. Let pans return to room, temperature before baking remaining dough balls.

Cookies will keep in an airtight container at room temperature for up to 5 days. They may also be frozen after baking and are shockingly good when they are ice cold.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}