Life has been busy lately and I haven’t been in the kitchen as much as I’d like but the days are getting longer and spring has sprung! This makes me so happy!! I’m hoping that the winter weather is gone for good because I’m ready to bring on the heat… who’s with me?
I wanted to share this recipe because I literally make these ALL the time! These cookies are full of so much goodness and I feel zero guilt indulging in these because I know that the ingredients are real, pure and have 0 preservatives! Preservatives make me feel icky! What’s even better is that you can make them in one bowl! I show two bowls just to show you the ingredients but when I make them, I just keep going down the ingredient list and keep chucking things in. They are wonderfully egg-free, gluten-free, and vegan! If you omit the dried cranberries and replace with cacao nibs, they would even be refined sugar-free! With all those things missing, they still don’t taste like cardboard, can I get a woot woot!!
You HAVE to try these and have fun with them! I’m allergic to peanut butter but I would imagine they would taste just as good with peanut or cashew butter too. I like that this recipe only makes 12 so I can make them fresh when a craving strikes. There is nothing as decadent as warm cookies and milk…I’m a total sucker for that. Unfortunately the cravings usually hit at 9 p.m. on a weeknight so sometimes I do whip them up quickly or you can pop these in the microwave to warm them up and they’ll be delicious for a weeknight snack too. If you’re feeling super impatient, you can eat the dough raw because no eggs = safe to eat.
I’d love for you to try my recipe. Please tag me on Instagram and Facebook @balancingandie so I can see your lovely creations and leave a review in the comments!
Click here to pin this recipe for future reference or subscribe to my blog to never miss a post! I’ve included some photos below to guide you through the steps.
Now what are you waiting for? Get baking! If you make any substitutions, I’d love to hear below!
*The raw cocoa powder is the unsweetened kind. * I grind quick cooking oats in a food processor for 30 seconds to 1 minute to make oat flour. I prefer it not completely ground down. If you would like it more ground, grind it for longer because either would work. If you use the store brand variety that is finely ground, I'd use 1 cup flour and 1/2 cup of quick oats. I like the mixture of textures. * If not vegan, you can also use 1 egg instead of a flax egg.
1 flax egg (1 tbsp ground flax+3 tbsp water)
1/4 cup melted coconut oil
1/4 cup almond butter (or other nut butter)
1/3 cup dark maple syrup (sub honey or brown sugar)
1 tsp vanilla extract
2 tbsp milk (almond or other variety)
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp fine sea salt
3 tbsp raw cocoa powder*
1 1/2 cups quick cooking oats (roughly ground in food processor or 1 cup oat flour, 1/2 cup quick cooking oats)* (gf if required)
1/4 cup dried cranberries (optional - sub coconut, chocolate chips, cacao nibs etc.)
Preheat oven to 350°F/176°C. Line 1 baking sheet with parchment paper or silicon mat.
Make flax egg by combining flax and water. Let sit for 2 minutes.
Throw the quick oats in a food processor for 30 seconds to a minute. I like to still see some oat flakes so it's not a complete powder but that's up to you. Alternatively, use store-bought oat flour.
Next add ingredients in order listed to bowl. Stirring after each new addition.
The batter will be sticky so use a spoon to form into 12 equal sized cookies. Flatten a bit before putting in the oven.
Bake for 10-12 minutes. Let cookies cool prior to removing from tray.