Oh I’ve been enjoying my new vegan cookbooks my husband got for me. They’ve been the highlight of this incredibly long, difficult week. I’m not sure what its been this week but everyone I’ve spoken to has felt the same way. Weird, right? Definitely a cookie because I survived the day kinda week. Ha ha. Altho a super long dragging week it has been productive. Kids passports photos/applications/processing done. My oldest is officially a trained and certified lifeguard! Myriad of doc appointment completed. We’ve decided that we need to buy a new car. Oh how I loathe this process. Not my car, but my husband’s. This probably means a bit of changing around. He will take mine, he drives an hour each way to work and I have the hybrid and I will get said “new” vehicle. As much as I love cars… I do not like shopping, researching and doing all of the due diligence to acquire a new one. Anyone who would like to share what they drive and their opinion with me, please feel free! Looking for something a bit more rugged. Something we can throw our bikes on and go. Hiking. Trails. Oh I miss my Hummer. Okay back to reality at hand… cookies. Happy place.
I’ve been testing out so many awesome recipes and I have really enjoyed sharing them with my family as well. These were a huge hit!!! One batch I divided up – half with vegan chocolate chips and half without because my husband is allergic to cocoa. I made them and they were gone in 2 days! They are super crunchy yet chewy. Packed with flaxseed, oats, almonds… great vitamins, minerals and protein. Gluten-free too! Great snack for school lunches or for after-school.
Face it, who doesn’t want to have a cookie once in a while (or more often)? So why not make it healthy without losing the flavor, texture or yumminess. These fit the bill… hook, line and sinker!
Adapted from Oh She Glows cookbook.
1 tablespoon of ground flaxseed
1/4 cup of melted coconut oil
1/4 cup of almond butter (you can use whatever nut butter you prefer) I used Justin’s Maple
1/4 cup of light brown sugar
1/4 cup of coconut sugar (you can use natural cane sugar as well)
1 teaspoon of vanilla extract or paste
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 cup of gluten free rolled oats (blended in food processor down to flour)
1 cup of raw almonds (ground down to meal in food processor)
1/4 cup or so of vegan chocolate chips (optional) – I used Enjoy Life chips.
Preheat your oven to 350 degrees. Line baking sheet with Silpat liner. Set aside.
In a small bowl blend your flaxseed and 3 tablespoons of water together and set aside. This will thicken up and replace the egg in this recipe. Set aside for about 4-6 minutes.
In your stand mixer, paddle attached, blend coconut oil and nut butter. Then add both sugars and beat for one minute. Then add the flaxseed mixture (should be quite thick) and blend. Add the vanilla and mix again. Then you will begin to add the dry ingredients, one at a time. Baking soda. Then powder. Then salt. Then the oat flour. Finally the almond meal. In the original recipe it notes if the mixture is too dry to add a splash of almond milk to help add moisture. My dough was perfectly fine. The dough should be sticky. Then if you are adding the chocolate chips, do so by hand.
Scoop out some mixture into a mini baller scoop and place on your prepared baking sheet. I pressed the dough balls down a bit. Baked for 12 minutes and removed promptly. I let them on the cookie sheet for an additional 2-3 minutes then transferred to my cake dish where I store all of my baked treats for the week.
— Knead to Cook