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Vegan White Chocolate WWII Oatmeal Molasses Cookies (Gluten, Soy, & Nut Free!)

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  • Total Time: 2 hours 20 minutes
  • Yield: 30-32 (2 TB sized) cookies 1x

Ingredients

Scale
  1. 2/3 cup palm shortening
  2. 3/4 cup sugar
  3. 4 tablespoons light molasses
  4. 2 teaspoons vanilla extract
  5. 4 tablespoons water
  6. 2 teaspoons olive oil
  7. Dry ingredients
  8. 2 1/4 cups gluten free all-purpose flour
  9. 2 cups gluten free oats
  10. 2 1/4 teaspoons baking powder (total amount combined)
  11. 1 teaspoon baking soda
  12. 1/2 teaspoon salt
  13. 1/2 cup allergy-friendly white chocolate chips
  14. 1/2 cup raisins (optional)

Instructions

  1. In a kitchen aid or large bowl, mix the shortening, sugar, molasses, and vanilla together, till whipped.
  2. Stir in the water/baking powder/oil mixture, till thoroughly combined.
  3. Mix the remaining dry ingredients in a separate bowl, then slowly combine into the wet ingredients, till cookie dough is scoop-able and formable, but a bit crumbly.
  4. Seran wrap your dough and let it chill in fridge for at least 2 hours, or till dough is firm and holds shape. *See notes.
  5. Preheat oven to 350.
  6. Line 4 baking sheets with parchment and scoop out 2 TB of dough into balls. Then, place them 2 inches apart on the baking sheets.
  7. Press a few white chocolate chips into the dough balls, so the tops of the cookies look perfectly decorated after baking. Let dough balls come to room temperature for 5-10 mins. **See notes
  8. Bake the cookies 9-12 mins or till the edges are slightly golden brown. If you want a crunchier, firmer, and less soft cookie, I definitely recommend baking for the full 12 mins.
  9. Cool in pan for 5-10 mins and then transfer to wire rack to finish cooling.

Notes

*The water/baking powder/oil mixture perfectly mimics the texture of 2 eggs in this recipe. I do not recommend any other egg substitutes in this particular recipe as it will significantly change the cookies texture & flavor.

**I know you want to just bake your mixture right away, but don’t do it! Gluten free flours absorb liquid less quickly, thus resting your cookie dough is vital in helping all the ingredients to blend together. The result of resting your dough is that your cookies will not have a dry and gritty texture.

***Also, to make sure your cookies spread out, it’s very important to let your dough come back to room temperature before baking.

  • Author: Nikki
  • Prep Time: 10
  • Chill Time: 120
  • Cook Time: 10

Find it online: https://theallergyfriendlykitchen.com/all-recipes/vegan-oatmeal-molasses-cookies-gluten-soy-nut-free/