Vegan Brown Sugar Cookies
Gluten-Free
A huge problem vegans face with conventional baked goods is that many are made with dairy, eggs, and sometimes honey. The problem is that all of these come from animals! No bueno. I created this recipe to satiate the vegan in all of us, but more importantly the cookie lover in all of us.
These cookies are packed with three different kinds of gluten-free flours: oat, coconut, and almond. The oat makes it hearty, the coconut for a slight sweetness, and the almond for an awesome texture.
I also use organic light brown sugar to give these cookies a strong molasses taste, making you running to the milk carton or dip them into your morning coffee.
Perfect for a sweet snack or dessert!
Makes about 20 medium sized cookies
Ingredients
1 c almond meal
1 c oat flour
1/2 c coconut flour
6 tbsp chia seeds
3/4 c water
1 c brown sugar
1/2 c coconut sugar
1/3 c coconut oil
2 tsp baking soda
1/2 tsp salt
1 tbsp ground cinnamon
1/2 c walnuts, finely chopped
Directions
Preheat oven to 350 degrees F. Take two baking sheets and place parchment paper on each one and set aside. In a small bowl, mix the chia seeds and water and let sit for at least five minutes until it resembles a gooey texture, like an egg. In a large mixing bowl, sift together the flours, baking soda, salt, and cinnamon. In another mixing bowl, cream the coconut oil, sugar, and vanilla with a electric mixer until a thick paste forms. Add the sugary paste and chia seed mixture into the dry ingredients and mix with a spatula until combined. Fold int the walnuts. Roll out 2 tbsp sized cookie balls and place 10 onto each cookie sheet, pressing down firmly on each one to resemble the thickness of silver dollar pancakes (see note for heart-shaped cookies). There is no need to give a lot of space in between each cookie, because they will not rise. Bake for about 12 minutes until the edges are golden brown. Let cool for at least 30 minutes, so the cookies solidify because they will be extremely soft when taken out of the oven.
Note: For heart-shaped cookies, roll out tablespoon sized balls and put in to sides to form a 1" thick heart. Place them on cookie sheet and bake for 10-12 minutes (makes about 24 hearts). Just be aware this requires patience because your hands will be quite gooey and you may have to reshape some after you place them on the baking sheet.
These cookies are packed with three different kinds of gluten-free flours: oat, coconut, and almond. The oat makes it hearty, the coconut for a slight sweetness, and the almond for an awesome texture.
I also use organic light brown sugar to give these cookies a strong molasses taste, making you running to the milk carton or dip them into your morning coffee.
Perfect for a sweet snack or dessert!
Makes about 20 medium sized cookies
Ingredients
1 c almond meal
1 c oat flour
1/2 c coconut flour
6 tbsp chia seeds
3/4 c water
1 c brown sugar
1/2 c coconut sugar
1/3 c coconut oil
2 tsp baking soda
1/2 tsp salt
1 tbsp ground cinnamon
1/2 c walnuts, finely chopped
Directions
Preheat oven to 350 degrees F. Take two baking sheets and place parchment paper on each one and set aside. In a small bowl, mix the chia seeds and water and let sit for at least five minutes until it resembles a gooey texture, like an egg. In a large mixing bowl, sift together the flours, baking soda, salt, and cinnamon. In another mixing bowl, cream the coconut oil, sugar, and vanilla with a electric mixer until a thick paste forms. Add the sugary paste and chia seed mixture into the dry ingredients and mix with a spatula until combined. Fold int the walnuts. Roll out 2 tbsp sized cookie balls and place 10 onto each cookie sheet, pressing down firmly on each one to resemble the thickness of silver dollar pancakes (see note for heart-shaped cookies). There is no need to give a lot of space in between each cookie, because they will not rise. Bake for about 12 minutes until the edges are golden brown. Let cool for at least 30 minutes, so the cookies solidify because they will be extremely soft when taken out of the oven.
Note: For heart-shaped cookies, roll out tablespoon sized balls and put in to sides to form a 1" thick heart. Place them on cookie sheet and bake for 10-12 minutes (makes about 24 hearts). Just be aware this requires patience because your hands will be quite gooey and you may have to reshape some after you place them on the baking sheet.
