Vegan, gluten free, no oil and free of refined sugar. A cookie filled with ingredients to help nursing moms but delicious enough to be devoured by everyone!
Author: Veggies Don't Bite
Serves: Makes 60 two inch cookies
- • 2 cups gluten free rolled oats
- • 1 cup almond flour
- • ½ cup tapioca flour
- • 1 teaspoon baking soda
- • 1 tablespoon nutritional yeast
- • 1 teaspoon cinnamon
- • ½ teaspoon Himalayan pink salt
- • 1 cup coconut butter
- • 1 cup date paste
- • ¼ cup molasses
- • 2 flax eggs (2 tablespoons ground flaxseed plus 6 tablespoons water)
- • 1 tablespoon vanilla extract
- Add ins
- • 1 cup chopped raisins
- • 1 cup chopped macadamia nuts
- • 1 cup dark chocolate pieces or vegan chocolate chips (optional for sweeter cookie)
- Preheat oven to 350. Mix 2 tablespoons ground flaxseed with 6 tablespoons water to make flax eggs and set aside.
- Mix together the oats, flours, baking soda, nutritional yeast, cinnamon and salt in abowl and set aside. Make sure you break up any clumps, using a whisk works well.
- Add the coconut butter, date paste, molasses, flax eggs and vanilla into a large bowl and using a stand or hand mixer, beat until mixed well.
- Using the paddle attachment on your stand mixer or a spoon, mix in dry ingredients putting in half first, then the rest. Mix until just combined. Add in raisins, macadamia nuts, and chocolate chips if using. Mix together well.
- Using a spoon or small ice cream scooper, drop balls of dough on parchment linedcookie sheets. Pat down flat with your fingers. You want them about 2 inches in diameter.
- Bake at 350 for 13-15 minutes or until they become golden brown at the edges. Cookies will harden a bit more as they cool.
My date paste recipe may make a little over one cup, depending on how big your dates are. I use the whole thing in this cookie recipe. These also keep well in the freezer. I make a big batch to store and then take a few out each morning. They keep great!