Cookie Break!

Tis’ the season for Girl Scout Cookies!
And our Girl Scout Brownie, loves to sell cookies.
But for her brother, he has food allergies and can’t eat them. So instead, we make our own! This year we made Ryan’s Oreo Crush Cookies. And they are soooo good! We wanted to share the recipe with you, and hope you will share it with someone else!

Ryan’s Oreo Crush Cookies
(Free from dairy, egg, wheat, peanut, treenut, sesame, shellfish, and fish, but ALWAYS check your labels.)

Ingredients:

• 1/2 cup coconut oil, solid but scoop-able

• 1 and 1/4 cups light brown sugar, packed (white sugar with a tablespoon of maple syrup works the same)

• 2 teaspoons vanilla extract

• 1/4 cup oat milk

• 1/4 cup unsweetened applesauce

• 2 and 1/3 cups GF flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup Enjoy Life dark chocolate hips

• 1 cup crushed Gluten Free Oreos

• Flaky sea salt, optional

Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.

• In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the oat milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.

• Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in the chocolate chips and crushed GF oreos.

• Scoop by heaping tablespoon sized mounds onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Cool cookies on the baking sheet before transferring them to a cooling rack.

Enjoy!