I wanted to use up some of my coconut flour and make a cookie that had lots of yummy bits in it, so I came up with this one!
~ Vegan & Wheat-Free ~
Ingredients:
1/4 cup almond butter
3 tbsp coconut oil (softened)
1/2 tsp apple cider vinegar
1 tsp vanilla
1/4 cup maple syrup
1/4 cup coconut flour
1/4 cup almond flour
1/2 cup quick oats
1/4 cup buckwheat flour
1/4 cup shredded coconut, unsweetened
1 tsp baking powder
1/4 tsp salt
2 tbsp plant milk
1/4 cup chocolate chips
1/4 cup raisins
1/4 cup chopped walnuts
2 tbsp pumpkin seeds
Set oven to 375F
In a medium mixing bowl add almond butter and coconut oil together and whisk until well combined. Then add apple cider vinegar, vanilla and maple syrup whisking again to combine. In a separate large mixing bowl add all flours, shredded coconut, baking powder and salt. Mix well to blend evenly. Add wet to dry mixture and mix to combine. Slowly add plant milk to mixture until dough begins to stick together well. Add chocolate chips, raisins, walnuts and pumpkin seeds and mix well to combine. Using a spoon, and maybe your fingers, to shape down into a ball and then press down to form a cookie shape (about 1-2 cm thick), place on a lightly greased (use coconut oil) cookie sheet. Bake at 375F for 12 minutes.
Makes about 10-12 cookies
Prep & baking times:
Prep time ~ 15 minutes
Baking time ~ 12 minutes
Total time ~ 27 minutes
Love the Power of Food:
Walnuts
Nuts in general help to lower bad cholesterol and if consumed as part of a regular diet can help to significantly reduce the risk of cardiovascular disease. Walnuts in particular are a rich source or antioxidants and alpha-linolenic acid which is an essential omega 3 fat that is needed for normal human growth and development.
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