These cookies were inspired by a cookie my daughter and I had at Watercourse Foods in Denver. They were amazing and so interesting we wanted to try to replicate them. They are both gluten-free and vegan, so they are good for people with a variety of dietary restrictions.
While the original version at Watercourse is more dense and substantial, my husband and I really enjoy this recipe and I think you will too! The yam adds nice color, subtle flavor and at least a little nutritional value, giving this gluten-free cookie a little more complexity.
You can use either yam puree or pumpkin puree in this recipe. We've tried this recipe both ways and enjoyed both versions.
Gluten-Free Scout Cookies
These cookies were inspired by a cookie my daughter and I had at Watercourse Foods in Denver. They were amazing and so interesting we wanted to try to replicate them. They are both gluten-free and vegan, so they are good for people with a variety of dietary restrictions.
While the original version at Watercourse is more dense and substantial, my husband and I really enjoy this recipe and I think you will too! The yam adds nice color, subtle flavor and at least a little nutritional value, giving this gluten-free cookie a little more complexity.
You can use either yam puree or pumpkin puree in this recipe. We've tried this recipe both ways and enjoyed both versions.
Ingredients
Method
- Preheat oven to 375 degrees.
- Mix dry ingredients together in bowl and set aside.
- In a small bowl add flax meal to warm water, mix well and let set.
- In another bowl add Earth Balance, yam puree, brown sugar and cane sugar beat with electric mixer until nice and creamy.
- Add flax/water mixture and vanilla to creamed mixture, beat until well combined, about 3 more minutes.
- Add dry ingredients and beat on low until incorporated.
- Add your favorite chocolate chips, nuts (my favorite is a mixture of pecans and walnuts) and coconut. Mix until incorporated.
- Drop spoonfuls of dough on an ungreased cookie sheet and press spoon on drops to slightly flatten them.
- Bake 10-12 minutes.
- Place a sheet of waxed paper on a cookie sheet. After cookies have completely cooled place them on the waxed paper.
- Melt the remaining chocolate chips in a small dish in a microwave. Use a small spoon and drizzle chocolate over cookies. To help the chocolate harden, place cookie sheet containing cookies in the refrigerator for 15-20 minutes
- Note:
- To make yam puree wrap yam in foil and bake until soft. Once it is cool remove peeling, smash and mix it with a fork until you have a somewhat smooth puree.
- I’ve made these with and without xanthan gum. I prefer to leave the gum out when I can to avoid that after taste or slimy texture it can sometimes provide. The yam puree and flax help bind the ingredients in this recipe.