Chocolate Chip Caramel Apple-Kissed Chewy Oatmeal Lace Cookies (Gluten-Free, Vegan, Top 14 Free) (Edit recipe)

Perfectly chewy, with crisp caramel apple-kissed “lace” edges, these delicious, top 14-free oatmeal cookies are loaded with allergy-friendly chocolate chips. If you don’t devour them all the first day you bake them, by day 2 they are more crumbly and less crisp, making them absolutely perfect as a granola stand-in to top yogurt or your favorite smoothie bowl!

12 minutes

12 minutes to 14 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	223
Fat:	12 g
Carbohydrates:	26 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	180 mg
Fiber:	3 g
Sugars:	15 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 28

Ingredients

1 cup Plant Based Butter, Softened at room temperature
0.25 cup unsweetened Apple Butter, Or sweetened apple butter
1 tsp Pure Vanilla Extract
0.5 cup Cane Sugar, Organic
0.75 cup Light Brown Sugar, Organic
0.666 cup Gala Apple, Peeled & chopped in food processor (about 1 large apple)
4 cups Old Fashioned Oats, Gluten-free, organic oats; divided use
1.5 tsp Baking Soda
1 tsp Salt
1.5 tsp Ground Cinnamon
1.75 cups Pascha Vegan No Milk Chocolate Baking Chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper; set aside.
In large bowl of stand mixer fitted with paddle attachment, or in large bowl using hand mixer, beat to combine plant butter, apple butter, vanilla, sugars & chopped apple, about 2 minutes.
Place 3 cups gluten-free oats in food processor; pulse “chop” until oats resemble a slightly grainy flour. Add to a separate medium bowl.
To oat flour, whisk in baking soda, salt & cinnamon to combine.
Add dry mixture to large bowl with wet mixture. Beat until combined. Use rubber spatula to stir in remaining 1 cup whole gf oats, followed by chocolate chips.
Using a number 24 cookie scoop (holds 2.67 Tbsp dough), scoop & place dough on lined cookie sheets, spacing at least 2-inches apart (9 per sheet).
Bake on middle rack of oven for 12-14 minutes, or until cookie edges appear crisp and golden. Cool 5 minutes before transferring to wire rack to continue cooling. Enjoy at room temperature. Makes 28 large cookies.

Notes

Top 14-Free recipe; free from the top 14 food allergens. Store in an airtight container in a single layer (or separate cookie layers with parchment paper) at room temperature for up to 5 days.