This is the second wheat-free cookie recipe I have posted that could be called vegan depending on the choices you make. The advantage it has over the last one is it's a cheaper, plainer, and lower calorie cookie, enough so that I didn't call it a breakfast cookie this time. It's also a softer cookie and equally delicious!
I have noticed that both my wheat-free cookie recipes don't brown as beautifully as wheat based ones. That seems to be normal.
Of the options I list below, the cookies I made today have almond flour, melted butter, raisins, and maple syrup. I will be using up maple syrup for awhile and that's okay with me. I acquired several large cans of it through a long story involving my goddaughter and international shippers refusing to ship maple syrup!
Oatmeal, Coconut, and
Almond Flour Cookies
Almond Flour Cookies
Ingredients:
- 1 cup (240 mL) almond meal or almond flour
- 2 cups (480 mL) rolled oats
- 1/2 cup (120 mL) shredded unsweetened coconut
- 2 teaspoons (16 mL) cinnamon
- 1/2 teaspoon (4 mL) salt
- 1/4 cup (60 mL) butter (melted), coconut oil or vegetable oil
- 3/4 cup (180 mL) honey or maple syrup
- 1 egg
- 1 teaspoon (8 mL) vanilla
- 3/4 cup (180 mL) raisins or chocolate chips
- Preheat the oven to 350°F (180 C).
- Combine all the dry ingredients using a spoon.
- Whisk the wet ingredients together.
- Add the wet ingredients to the dry and stir well.
- Drop onto a cookie sheet using a tablespoon. You may want to squeeze them a bit so they're not too loose.
- Bake for 15 minutes.
Makes 2-1/2 dozen cookies
Yes, these freeze well. Lately, I have been making cookies slightly less convenient by hiding them from myself in the freezer and doling them out one at a time. 40 seconds in the microwave give them that just baked warmth.
And a photography tip: Don't offer them around before you take the photo!
References
My other cookies: Breakfast Cookies - Wheat Free
Images
Photos from the iPad of @kansuze.
Enjoy!
@kansuze
Its yummy 😃
Did you try making it? (I just had one.)
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