Oatmeal Chocolate Chip Gluten Free Cookies (with a secret ingredient)

Ingredients

• 2/3 cup old fashioned oats ground.
• 1/3 cup oats
• 1/2 tsp guar gum, (optional. I’ve made these without the gum and they comes out fine)
• 1/2 tsp baking powder
• 1/2 cup puffed rice, (murmura in hindi. cheap at an indian store)
• 1/2 cup vegan chocolate chips
• 2 tablespoons virgin coconut oil
• 1 tablespoon organic canola oil
• 2 tablespoons agave
• 3 Tablespoons raw sugar
• 1/8 teaspoon salt
• 1 tablespoon flaxmeal
• 4 tablespoons water
• 1 teaspoon lemon juice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spice or other spices of choice

Steps

1. Combine the flaxmeal with 2 Tablespoons hot water in a bowl and leave for 2 minutes.
2. Mix in 2 tablespoons hot water, coconut oil and canola oil so the coconut oil melts a little. Alternatively, melt the coconut oil separately before adding it.
3. Mix the sugar, agave, spices, salt and lemon juice in thoroughly for 2 minutes, by hand or with an electric mixer. Hand mixing was used for this version, since the mixture needs little fluffing.
4. Grind the 2/3 cup oats with the baking powder and guar gum. Alternatively, use 1/2 cup oat flour and mix the baking powder and guar gum powder into it. Add this to the wet mixture.
5. Pulse the puffed rice/rice krispies a few times to grind it coarsely into smaller pieces, then add it to the wet mixture too.
6. Combine the whole oats and chocolate chips thoroughly with the mixture.
7. Drop spoonfuls onto a baking sheet lined with parchment. Press down using an oiled hand or a spoon, shaping them a little.
8. In an oven preheated to 350 degrees F, bake for 12-14 minutes. Leave them to cool on a rack and enjoy.