This is looongggg overdue, but one of the things that I've always wanted to include in this blog is writing and sharing not only about everything going on with my health, but also the things that I am passionate about! One of those things being cooking and baking. Ever since I was a young girl I'd kick my mother out of the kitchen to experiment with everything! I even had a little cupcake making business as a kid. I've just always loved getting creative in every way, including in the kitchen. Transitioning to eating a more plant based and whole foods diet has really sparked some creativity when it comes to food for me and I have so much fun exploring and trying new recipes as well as creating my own! So, if this sort of thing peaks your interest, I've got just the thing to kick start this series. MY CREATIONS.
Let me tell you, these Oatmeal cookies are the bomb.com They're refined sugar free, gluten free, vegan, etc. Just about anyone can have these bad babies. They are so simple and easy to make as well!
The flours that I tend to reach for in gluten free baking are Almond and Coconut. One, because this also means they are grain free. Two, because I think the combination of the more gritty almond meal and the smoothness in the coconut flour make a perfect consistency that is extremely comparable to average white flour. It gives you the same fluffy, thick, goodness that you would find in a traditional cookie. But, feel free to switch it up to which ever flour option you prefer or even stick with regular all-purpose flour if you have no dietary restrictions!
Hope you love these soft, chewy, vegan treats!
* Also a little warning... I typically only make a small batch that yields about 12 cookies. Which is perfect when you don't want a bag of these sitting on the counter tempting you constantly! But, if you plan to share, I would suggest doubling the ingredients to make a batch of roughly 20 cookies *
Ingredients
1/2 cup rolled oats
1/4 cup coconut flour
1/4 cup almond meal/flour
1/4 cup shredded coconut or coconut chips
1/4 cup sliced almonds
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup coconut sugar (or brown sugar if no dietary restrictions)
1/2 cup vegan butter
1 tablespoon 100% maple syrup
1/2 teaspoon vanilla extract
* Only if the batter seems too dry, add 1-2 tablespoons plant milk*
Instructions
1. Preheat the oven to 350°F (180°C).
2. Mix all the dry ingredients together besides the coconut sugar.
3. With a fork work the coconut sugar into the softened butter in a separate bowl and add maple syrup, vanilla extract.
4. Add the butter mix to the dry ingredients. It should begin to look like an even sticky dough. If it still seems like a crumble, add 1-2 tablespoon plant milk and stir until it turns you should be able to roll the dough in your palm.
5. Roll the dough into small balls and place them on a baking sheet with space between them.
6. Bake the cookies for 10 minutes.
7. Let the cookies cool completely before removing them from the baking sheet to prevent them from flaking or falling apart.
8. Enjoy these babies and let me know what you think!
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