VEGAN OAT, MY! COOKIES
Say ‘cookie’, and watch a room light up. Say ‘oatmeal cookie’ and watch ‘em flee. Add the word vegan to it and you should never see sight of a soul for miles in a flash. But trust me, my Vegan Oat, My! Cookies are irresistibly good, tender and will most likely change your mind about this universally misprized drop cookie.
PREP / BAKE TIME: About 25 Minutes
Makes About 20 Cookies
INGREDIENTS
1 2/3 Cup – Whole Oats
1 Cup – Oat Flour
2/3 Cup – Coconut Sugar
¾ Cup – Shredded Coconut, Unsweetened
¼ Cup – Whole Sunflower Seeds, Shelled
¼ Cup – Ground Flaxseed
½ Tsp – Baking Soda
1 Tsp – Kosher Salt
1/3 Cup – Pure Maple Syrup
1/3 Cup – Water
½ Cup – Coconut Oil
1 Cup – Dates, Pitted and Chopped
THE NITTY GRITTY
Position rack in middle of oven; pre-heat to 350 degrees. Melt coconut oil in a small saucepan at media high. Combine dry ingredients in a large mixing bowl. Add coconut oil, water and maple syrup to dry ingredients; mix till completely blended. Let mixture stand for 15 minutes. Add chopped dates; mix to combine. Portion dough out onto baking sheets lined with parchment, or silpats, using a number 30 ice cream scoop, or roll by hand 2 tablespoons of dough each into round balls, leaving 2 - 3 inches of space apart; about 10 portions per sheet. Press scoops (balls) down firmly with the palm of your hand to form cookie (they don’t expand while baking). Bake for 6 minutes; rotate and bake for another 6 minutes or till edges look brown and crisp. Transfer cookies to a cooling rack for about 5 minutes before serving. Cookies stay fresh in an airtight container for 5 days. Enjoy!
MARCH 18, 2019
