Jacqueline Simoneau, a two-time Olympian, says her favorite travel snack on the road is a delicious gluten-free oatmeal cookie. When she was first diagnosed with celiac disease, her mom tried many recipes for a healthy and delicious snack before finally landing on this amazing one. It’s quick to pack, tastes great, and can be easily eaten on the road while going to competitions.

““It would be a great treat on the road while going to competitions.””

- Jacqueline Simoneau, Olympian

Here’s how to make it for yourself: 

INGREDIENTS 

• 2 tbsp (28g) coconut oil or stick-style vegan butter, melted and cooled slightly

• ¼ cup (56g) unsweetened applesauce, room temperature

• 1 ½ tsp ground cinnamon 

• ⅛ tsp salt

• 1 tsp vanilla extract

• ½ cup (120mL) pure maple syrup, room temperature

• 1 cup (100g) instant oats (gluten-free if necessary and measured like this)

• ¾ cup (90g) oat flour (gluten-free if necessary and measured like this)

• 1 ½ tsp baking powder

• ¼ cup (40g) raisins

* If you need other substitutions for any of these ingredients, see the link to the recipe and scroll down to notes!

INSTRUCTIONS 

1. Stir the coconut oil or vegan butter, applesauce, cinnamon, salt, and vanilla together in a medium bowl. Stir in the maple syrup. 

2. Add the oats and oat flour, and sprinkle the baking powder over the oat flour

3. Stir in the oats, oat flour, and baking powder until evenly distributed. 

4. Fold in the raisins.

5. Chill the cookie dough for 30 minutes. 

6. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper. 

7. Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula, and flatten to about ½” tall using a spatula. 

8. Bake at 325°F for 9-12 minutes. 

9. Cool on the baking sheet for 10 minutes, then place them on a cooling rack.