Almond Flour Oatmeal Cookies

Almond Flour Oatmeal Cookies (Vegan + Gluten-Free)

Super easy vegan cookies ready in under 30 minutes? Yes, please! Customize with nuts, or omit chocolate (why?) and add dried fruit of choice!

Servings: 26
Adapted from author: Gwen Leron

Ingredients

• 1 tbs ground flax seeds

• 3 tbs water

• 1 ½ cups almond flour (NOT almond meal)

• 1 ½ cups rolled oats

• 1 tsp ground cinnamon

• ¾ tsp baking soda

• ½ cup vegan butter (room temperature)

• ⅓ cup light brown sugar, packed

• ⅓ cup granulated cane sugar

• ½ teaspoon salt

• 1 teaspoon vanilla extract

• ⅔ - ¾ cup chocolate chips

Directions

• Preheat oven to 350°F (177°C).

• Line cookie sheet(s) with parchment paper.

• Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.

• In a medium bowl, whisk the almond flour, rolled oats, cinnamon, and baking soda together.

• In a large bowl, beat the butter, brown sugar, sugar, and salt until blended and creamy. Add flax egg and vanilla extract, and blend.

• Add the almond flour mixture to the butter mixture and mix.

• Add chocolate chips and stir until they have combined evenly with the dough.

• Form to desired size (I used a 1/8 cup to form the perfect cookie size).

• Bake for 10 minutes if you want soft, chewy cookies or bake for 12 minutes if you want crisp cookies.
  

Vegan Currant Cardamom Scones

Happy Vegan Day! With the cold weather around the corner, a cuppa tea and a delicious scone can brighten any grey day. This easy recipe can be adjusted to what you have in your pantry. Cardamom, cinnamon and nutmeg are such warm spices, I couldn’t resist and currants are just a less obnoxious raisins, but feel free to use your faves!

Vegan Currant Cardamom Scones

Adapted from TheMostlyVegan

Makes 8 scones

Ingredients

2 cups all purpose flour
½ cup organic cane sugar
½ cup coconut oil (solid & chilled)
¾ cup oat milk
½ cup dried currants
1 teaspoon cardamom
½ teaspoon cinnamon
½ teaspoon nutmeg
3 teaspoons baking powder
½ teaspoon sea salt
½ teaspoon vanilla extract
1 tablespoon melted coconut butter
Sprinkling of sugar

Instructions

Preheat oven to 400 F.
-Combine flour, sugar, cardamom, baking powder, and salt in a large bowl and whisk together. Add solid coconut oil and, using a fork (or pastry cutter if you have one), cut the coconut oil into the dry ingredients until the mixture begins to form fine crumbs.

-Whisk together the vanilla extract and plant-based milk then add to the flour mixture, along with dried currants and stir until the mixture forms a soft dough and no longer sticks to the sides of the bowl (add additional almond milk 1 tablespoon at a time if your dough is too dry and crumbly). Turn the dough out onto a parchment lined cooking sheet sprinkled with flour and shape into a circle, and cut into 8 triangles and gently separate scones, giving them enough room to spread out as they bake. Brush with coconut butter and sprinkle with sugar.

-Bake for 20 -25 minutes, until golden and edges begin to brown.

-Remove from oven and cool on a wire rack.
Enjoy!