gluten free vegan glazed oatmeal raisin cookies

I know not everyone loves oatmeal cookies (including my husband), but they are one of my favorites. I am crazy about how the oatmeal makes the cookie chewy and gives them such great texture. I'm also a fan of raisins in my oatmeal cookies. Yes, I know chocolate chips are a great compliment too, but there is something nostalgic about the classic oatmeal raisin cookie.

The simplicity of these cookies is a beautiful thing. I made them gluten, dairy and egg free, adding applesauce to make them extra moist. I only used 3 tablespoons of coconut oil in the whole batch too. I'm pretty obsessed with coconut oil right now, especially in my cookie recipes. It's a healthy fat and adds great flavor. These cookies are delightful right out of the oven, but I took their goodness a step further. Simply drizzle with a little vanilla glaze and you've got one outstanding cookie, if you ask me!

gluten free vegan glazed oatmeal raisin cookies

makes 24 cookies

• 1 3/4 cups Sarah's gluten free flour blend
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup unsweetened applesauce
• 1/2 cup organic sugar
• 1/2 cup organic brown sugar
• 3 tablespoons coconut oil, melted
• 3 tablespoons pure maple syrup
• 2 tablespoons So Delicious unsweetened coconut milk
• 1 teaspoon pure vanilla extract
• 1/2 cup certified gluten free quick-cooking oats
• 3/4 cups raisins

vanilla glaze

• 1 1/2 cups organic powdered sugar, sifted
• 3 tablespoons So Delicious unsweetened coconut milk
• 1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour blend, baking soda and salt. Set aside. In large mixing bowl, mix together the applesauce, sugar, brown sugar, coconut oil, maple syrup, coconut milk and vanilla. Beat until smooth. Add the flour mixture, oats, and raisins. Stir until combined. Cover dough and refrigerate for 30 minutes to an hour.

Drop heaping-tablespoon scoops of cookie dough onto prepared baking sheet.  Slightly flatten with with fingers.  Bake for 9-10 minutes or until just golden brown.  Place cookies on cooling rack to cool completely.  

To make the vanilla glaze, mix together the powdered sugar, coconut milk and vanilla. Whisk to combine. Pour glaze into ziploc bag, seal and snip the tip. Drizzle over cooled cookies. Let sit to allow glaze to harden. Store in air-tight container.

gluten free vegan blueberry muffins

I'm a through and through muffin girl. I would make muffins every morning if I could ('m sure my family would be ok with that). Maybe I like them so much because they are a breakfast version of a cupcake. Or maybe it's because there are endless flavor combinations. I think it's simply because they are a delicious hand-held morning treat. What do you love most about the glorious muffin?

I have had many requests for gluten free blueberry muffins lately. Which is funny because I've been testing out recipes for blueberry muffins. Well, the wait is over! My recipe for this classic muffin is gluten, egg, and dairy free...and scrumptious too. I'm loving how they turned out, so moist and tender. The perfect amount of sweetness and juicy blueberries in every bite. Sounds good to me!

gluten free vegan blueberry muffins

makes 12 muffins

• 1 cup fresh or frozen blueberries*
• 1 3/4 cups Sarah's gluten free flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup So Delicious unsweetened coconut milk
• 1/2 cup water
• 1 tablespoon white or apple cider vinegar
• 1/2 cup organic sugar
• 1/4 cup coconut oil, melted
• 3 tablespoons pure maple syrup or honey
• 2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. Line muffin tin with paper cupcake liners or spray with non-stick cooking spray. In small bowl, coat blueberries with 1 tablespoon of the flour blend. Set aside. Sift together flour blend, baking powder, baking soda, and salt. Set aside. In large mixing bowl, combine coconut milk, water and apple cider vinegar. Allow to sit for a 5 minutes. Stir in the sugar, coconut oil, pure maple syrup, and vanilla extract. While mixing, slowly add the flour mixture. Stir until just combined. Gently fold in the flour-coated blueberries. Scoop batter into prepared muffin tin. Bake for 17-19 minutes or until golden brown.  Remove from pan and allow to cool on cooling rack.  Store in air-tight container.

*I used frozen blueberries this time, making the bake time 17-19 minutes. If using fresh blueberries, check muffins after 15 minutes.

vega one green smoothie and product review

It's time to introduce all of you to a fabulous brand that I have recently fallen in love with...Vega! I've been on the hunt for a gluten/dairy/soy/sugar free protein powder that not only tastes amazing, but gives my body the proper nutrients that it needs. I was overjoyed when I found the Vega One all-in-one nutritional shakes! Seriously. So good. I love that their nutrition shake is plant-based and made from whole foods. It's packed with...

• 50% daily intake of vitamins and minerals
• 15 grams of protein
• 6 grams of fiber
• 1.5 grams of Omega-3
• antioxidants
• probiotics
• greens (yay for greens!)

That list is pretty impressive! The kind folks at Vega sent me a package with samples of all of their shake flavors, as well as their all-in-one nutrition bar. It's basically their Vega One shake...in a bar. Truly one of a kind. 15 grams of protein, full serving of greens, and 1 billion dairy free probiotics. I was immediately drawn to the double chocolate. Pretty amazing and pretty tasty, if you ask me. I was also very eager to try the Vanilla Chai shake, since chai tea is one of my favorite drinks. Oh my, delicious! How will I ever choose a favorite?

After my first taste of a Vega One shake, I was hooked. I was amazed not only at the quality of ingredients, but the flavor was super tasty! I went and bought a big container of the French Vanilla nutritional shake and now have it every morning for breakfast. Sometimes I drink it on it's own, simply mixed with water, and sometimes I change it up by adding it to my favorite smoothie recipe. A little spinach, fresh fruit, some coconut milk. Here is my Vega One green smoothie. Power-packed and my fuel for the day!

vega one green smoothie

serves 1

• 1 scoop Vega One protein powder
• 1/2 frozen banana
• 2 handfulls organic spinach
• 1 small organic apple, cored and sliced
• 1/2 cup unsweetened lite coconut milk
• 1/2 cup water

Add all ingredients to a high-powered blender.  Blend on high until smooth, about 1-2 minutes. Add additional water if needed. Pour into drinking glass and enjoy!

You can purchase Vega products at Whole Foods, Sprouts, and on the Vega website as well. You will find that they also have other fantastic products, such as supplements and a Vega Sport line. I'm so impressed with this amazing company! Be sure to check out Vega on facebook, pinterest and twitter too. When you give Vega products a try...your body with thank you!

gluten free vegan chocolate chocolate chip cookies

For these sinful cookies, I took my chocolate chip cookie recipe and changed them up a bit. Most of you know that I have a habit of altering recipes to make them even more fabulous. It was easy to do with this recipe, as I was just adding a good, quality cocoa to enhance the chocolate flavor. I find it really does make a difference. I like Ghirardelli cocoa powder, which I usually find at Target. What is your favorite brand of cocoa to use? 

I do enjoy the classic chocolate chip cookie, but my heart is really fond of a CHOCOLATE chocolate chip cookie. It's almost like a hand-held gooey brownie with those crispy edges that we all love. Rich, chocolatey goodness...all wrapped up in one gluten, egg, and dairy free cookie. 

gluten free vegan chocolate chocolate chip cookies

makes 2 dozen 

• 1 1/2 cups Sarah's gluten free flour blend
• 1/2 cup good quality cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup organic cane sugar
• 1/2 cup organic brown sugar
• 1/4 cup coconut oil, softened
• 1/4 cup So Delicious unsweetened coconut milk, room temperature
• 1/4 cup pure maple syrup, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup dairy free chocolate chips

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  In medium bowl, sift together flour blend, cocoa powder, baking soda and salt.  Set aside.  In large mixing bowl, beat together the sugar, brown sugar, coconut oil, coconut milk, maple syrup, and vanilla.  Beat until smooth.  Add the flour mixture and chocolate chips.  Stir until combined.  Drop 2-tablespoon size scoops of cookie dough onto prepared baking sheet.  Slightly flatten with fingers.  Bake for 8-9 minutes.  Do not over-bake (cookies will be soft to the touch and will seem under-baked). Carefully place cookies on cooling rack to cool completely.  Store in air-tight container. 

1 year blogiversary!

Get on your party hats...it's time to celebrate! Happy 1-year Blogiversary to Sarah Bakes Gluten Free Treats! I can't believe it's been an entire year since my very first post. I opened up my heart and shared my journey to becoming a gluten free baker. Little did I know what would come of this blog. I was just looking for a way to share my passion for baking through my gluten free recipes. My biggest motivation was to get those in the kitchen that thought after going gluten free, they would never be able to bake again. I am still here to say...baking gluten free is an adventure and can taste pretty AMAZING!

Thank you to all of my readers. You're awesome! Seriously. I wouldn't be in my kitchen, coming up with new recipes if it wasn't for all of you. I've gone from a handful of followers to over 2,000 facebook fans. Crazy! I have also been connected to some of the coolest gluten free gals out there, who are doing their thing with their gluten free blogs too. They have all been so supportive and gracious through this learning period. I'm still learning so much and soaking it all in! It feels great to be in good company. So between all of you fabulous readers and the gluten free blog community, I feel quite loved. Thank you, friends!

For this post today, I wanted to share with some of my highlights with the blog this past year. From heart-felt reader comments (that keep me going), to my most pinned recipe on pinterest. There are so many joys that have come from this year. I am beyond blessed!

Reader Comments

• "I love your blog! I can't wait to try your recipes and flour mix! When you realize you are gluten (& other foods) intolerant, it is a huge adjustment. Praise God that he has given you this passion and talent and is using you to help others. God bless!"

• "I am so happy to have found your blog. I have only been Gluten Free for about one and a half months and it is a challenge. I have a husband and 5 kids with ages of 17 down to 4. I was just diagnosed with Celiac and two of my kids are diagosed with the Gluten allergy. I LOVE to cook and bake as my 4 year old bakes with me often. I am always looking for great reciped and treats to make. I am going to start trying your recipes and see if my husband and other 3 kids taste a difference. I have been REALLY frustrated. Thank you so much for getting me excited to bake a meal for all 7 of us and not 2 separate meals every night."

• "Sarah........you don't understand!!! THANK YOU!!! Your recipes have all (so far) turned out perfect. No fuss. Making this change to an allergen free diet so much easier. And I had the love for the coconut coffee creamer before I ever found your website. I think we may've been separated at birth...keep them coming!!!"

• "I was just diagnosed at 58 with Celiac and made the chocolate cupcakes - thought my baking had come to a halt - was I ever wrong! Best gluten free baking recipes ever! Thank you!"

• "THANK YOU THANK YOU THANK YOU SARAH!!! I have tried two of your recipes (chocolate cupcakes and pumpkin bundt) and....like you....almost FELL ON THE FLOOR becuase they were so good. Those cupcakes were, by far, the best I have ever had (including my wheat flour cupcakes). I am new to cooking gluten free and I thought my days of making beautiful tasty baked goods were over. THEN.....my daughter found your website. Thank you so much for sharing your delicious recipes."

gluten free chocolate donuts

My very first posted recipe! A donut recipe, in my mind, was the perfect way to kick-start this blog.

vanilla chia seed pudding

Most pinned recipe on pinterest. This vanilla chia seed pudding is CRAZY popular!

Sarah's gluten free flour blend

Let's face it...this blog wouldn't be possible without this recipe. My flour blend is a staple in my kitchen and I love knowing that it is being used in gluten free baking around the world!

gluten free chocolate cupcakes

My first success story from taking a favorite recipe and making it gluten free.

Still the best gluten free chocolate cupcakes around.

gluten free vegan mini berry cheesecakes

My favorite recipe from the year. These beautiful mini berry cheesecakes were a big hit in my house. Fruity, creamy and you can't eat just one.

I attended my first ever GFAF Expo and it was amazing! So many fabulous vendors, super cool gluten free bloggers, and the perfect getaway with my husband. I can't wait to go again next year!

My recipe for chocolate zucchini muffins was featured in the March/April issue of Simply Gluten Free Magazine! Being published was such a surreal (awesome!) moment for this baker.

I have to give a big "thank you" to my beautiful family. I could not have done this blog without them. They are my taste-testers, my supporters, and my biggest fans. My husband, Kevin, has never stopped believing in me and gives me the confidence I need everyday. Kyri and Kaden are always telling me that I'm "the best chef!" Sweet babies. They sure do love their mama's gluten free treats and always say thank you with kisses and cuddles. Love them to pieces.

This journey as a gluten free blogger has only just begun and cannot tell you how excited I am for this next year...and the many years to come!