Every-Monster Cookies 28.000

Deb Lindsey for The Washington Post

Apr 10, 2018

These cookies have earned their name by being free of eggs, dairy, gluten and nuts.

If you use coconut oil, make sure it is solid, and preferably chilled; in testing with only coconut oil and even a blend of vegetable shortening and coconut oil, we found the cookies spread quite a bit -- sometimes to a florentine-like consistency.

Make Ahead: The dough needs to be refrigerated for at least 30 minutes, and up to 1 day in advance. The cookies can be stored in an airtight container for up to 1 week, or frozen for up to 3 months.


Servings:
28 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 28 cookies

Ingredients
  • 2/3 cup vegetable shortening
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup plain, unsweetened applesauce
  • 1 3/4 cups oat flour (see NOTE)
  • 1/4 cup old-fashioned rolled oats
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup dairy-free mini chocolate chips, such as Enjoy Life brand

Directions

Combine the shortening, sugars, vanilla extract and applesauce in a mixing bowl; use a wooden spoon to stir until well incorporated. (You can use a handheld electric mixer or a stand mixer fitted with a paddle attachment; beat on low speed.)

Add the oat flour and oats, salt, baking soda and mini chocolate chips; stir until the chips are well distributed, to form a firm cookie dough. Cover and refrigerate for at least 30 minutes, and up to 1 day.

Position oven racks in the top and bottom thirds of the oven; preheat to 350 degrees. Line two baking sheets with parchment paper or silicone liners.

Place 9 to 12 mounded tablespoon portions of dough on each baking sheet, spacing the portions at least 2 inches apart. Bake (upper and lower racks) for about 15 minutes, rotating the sheets from top to bottom and front to back halfway through.

Let the cookies sit on the baking sheets for 5 minutes before transferring them to a wire rack to cool. Repeat as needed to use all the dough.

NOTE: To make your own oat flour, simply blitz old-fashioned rolled oats in a food processor until reduced to a powdery consistency.

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Recipe Source

Adapted from "The Joy of Cookies: Cookie Monster's Guide to Life" (Sesame Street Imprint, 2018).

Tested by Diana Maxwell and Bonnie S. Benwick.

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