Coconut oil - Melted coconut oil is our fat in this recipe, replacing the butter you find in traditional cookies.I just toss some flaxseeds into our NutriBullet for a few seconds and it works perfectly. Let it sit for a few minutes and you will get a gel like consistency that is not only a great binder, but also extremely good for your health! You can buy packaged flax meal or choose to grind up your own flax seed. Flax eggs are made by combining flax meal (ground up flax seeds) and warm water. Flaxseeds - We will be making flax eggs as our binder in this recipe.See the full recipe card at the end of this post for detailed amounts and instructions! To freeze, let the cookies cool completely, then store them in a freezer-safe container or bag and freezer for up to 3 months.To make these cookies, you will need the following ingredients.Store leftover vegan oatmeal cookies in an airtight container at room temperature for up to 2 days, or store them in the fridge for up to a week.You can use a stand mixer with the paddle attachment if preferred, but a simple mixing bowl and whisk will work fine.If you’re not a fan of raisins, omit them and substitute chopped nuts or vegan chocolate chips.These cookies are not too sweet, as raisins do add a lot of natural sweetness however, you can always opt to increase the amount of sweetener you use or go crazy with the raisins–I won’t judge ya □.It is the easiest solution for easier clean-up and perfectly baked cookies that are easy to remove from the pan! I always recommend using a nonstick baking mat (baking trays) or parchment paper when baking cookies.I usually bake mine for about 9 minutes as I like them chewy, and I let them cool on a wire rack (they will continue to bake for a few min after removing from the oven). ![]()
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