Vegan Chocolate Chip Raisin Macadamia Nut Oat Cookies
Ingredients
Dry Ingredients
-
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
Wet Ingredients
-
1
cup
coconut butter
-
1
cup
date paste
-
¼
cup
molasses
-
2
tablespoons
ground flaxseed
-
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
Instructions
- Preheat the oven to 350°F (180°C).
- Prepare flax eggs by mixing ground flaxseed with water and setting aside.
- In a bowl, combine oats, flours, baking soda, nutritional yeast, cinnamon, and salt.
- In a large bowl, mix coconut butter, date paste, molasses, flax eggs, and vanilla until well combined.
- Gradually mix in the dry ingredients until just combined.
- Fold in raisins, macadamia nuts, and chocolate chips if using.
- Drop balls of dough onto parchment-lined cookie sheets and flatten them slightly.
- Bake for 13-15 minutes until golden brown at the edges.
Nutrition Facts (estimated)
Servings
60 cookies
Calories
92
Total fat
5g
Total carbohydrates
10g
Total protein
1g
Sodium
43mg
Cholesterol
0mg
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