This cookie recipe is delicious, healthy and slightly chewy from the nut and seed butter. You can make your own by using your food processor ( 3/4 c. raw cashews, 3/4 c. raw almonds 1/8 c. flaxseeds, 1/8 c. chia seeds and 1/4 c. pumpkin seeds)
Vegan High Energy Cookies - Gluten Free / Oil Free
Ingredients
2 c. Nut & Seed Butter (cashews, almonds, pumpkin seeds, chia seeds & flaxseeds)
1 3/4 c. Coconut Milk
1 1/8 c. Maple Syrup
3 c. Almond Flour
1 1/3 c. GF All Purpose Flour or any flour preference
2 TB Baking Powder
1 tsp Salt
Instructions
- Preheat the oven at 350 degrees Fahrenheit
- In a large bowl, mix the nut & seed butter with maple syrup and coconut milk until they are fully combined.
- mix in the almond flour in the nut butter mixture. Mix until fully blend in with the mixture, then add the flour, baking powder and salt and mix them all together.
- scoop the dough using a small ice screen scooper onto the baking sheet with lined parchment paper.
- flatten the dough using fork. Dip the fork in water to prevent from sticking.
- bake for 15 minutes to make a softer cookies or bake for 17 minutes for a little crunchier result.
- serve warm or let it cool on a wire rack
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