These are probably the best cookies we ever made, they are vegan (of course) AND Gluten free! The choc chips are a great touch- who doesn’t love chocolate! They’re quick and easy to make and if your vegan like us, then you probably have most if not all of the ingredients in your cupboard already.
We have been trying to avoid wheat recently after a trip to the naturopath. So we decided to go with the gluten free oats. These cookie are a good source of fiber and protein, you could also add hemp hearts for extra protein! We used Organic coconut sugar for the first time as we have heard positive things about it! Coconut sugar is made from the sap of a coconut palm and is low in fructose and lower on the glycemic index.
1 tbsp ground flax
1/4 cup butter
1/4 cup nut butter of your choice- we used almond butter but peanut butter would be good too!
1/4 cup coconut sugar (or regular sugar if you like)
1/4 cup brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 cup oat flour (one cup of GF oats blended until a flour like consistency)
1 cup almond flour (one cup almonds processed until a flour like consistency, mine still had small chunks in it)
half cup chocolate chip
(optional add in’s: Hemp heart/Sunflower seeds/raisins..)
Set oven to 350 Fahrenheit.
Start by mixing the 1 tbsp flax with 3 tbsp water, this is called a “flax egg”. Set aside.
Next, in a separate bowl, beat the butter and nut butter until combined.
Add the baking powder and baking soda, mix, then add both the sugars, mix, finally add the Oat flour and Almond flour and mix until combined.
Fold in the chocolate chips.
The mixture can be a little dry so you may need to add a splash of milk, a little goes a long way.
Shape in to balls (1 to 2 inch) and place on to the parchment paper on a baking sheet Place in oven on 350 for 14 minutes, leave to cool as they may be quite crumbly and will set a little more as they cool. Enjoy!
#Happy #Vegan #Twins