Gluten-Free Vegan Cookies
These healthy and so tasty cookies with a glass of milk are perfect during those very busy weekdays.
The best part, preparing these cookies can be made without the fuss and the mess of flour and a lot of dishes. With as simple as blending 5 ingredients in a food processor, blender or simply in a mixing bowl, and then 15 minutes of baking, the whole family will get to enjoy wholesome, hearty, not overly sweet, slightly chewy, chocolate studded cookies.
Not only good for breakfast. You can also enjoy these treats as an alternative post-workout snack or when you are craving for something sweet after any meal (which for me is always) without the guilt.
Ingrediënten
- 1 cup of packed Dates pitted (soaked for 10 minutes in warm water and then drained)
- 1 medium-sized ripe banana
- 2 Tbsp. salted all natural peanut or almond butter
- ¾ cup almond meal ground from raw almonds
- ¾ cup of gluten-free rolled oats
- Add-ins:
- 1/ 4 cup of dairy-free chocolate chips seeds, dried fruit, nuts, or flaxseed
Instructies
- Add in the dates in the food processor and then pulse until you get small bits.
- Toss in the banana and the almond butter.
- Blend again until well-mixed.
- You will need to scrape down the sides during this process.
- Put in the almond meal and the rolled oats.
- Pulse until the mix forms a loose, wet, and sticky dough.
- Scrape the blend and transfer into a mixing bowl.
- If the dough is too wet to form into cookies, then you can add a tablespoon of oats or almond meal.
- Stir.
- I usually add a few tablespoons of oats or meal until I get the right consistency, when I am able to form the dough into cookies without the blend sticking in my hands.
- When you have achieved the perfect consistency, add the add-in of your choice.
- Need I mention that we love to add the dairy-free dark chocolate chips?
- Transfer the dough and add in mix in the refrigerator and then chill for about 10 minutes.
- Preheat the oven for 350° F.
- Line your baking sheet with parchment.
- Scoop out about 1 tablespoon of the dough and then form it into loose discs.
- The cookies won’t expand so you will be able to pack them close enough together without each dough touching.
- Bake the dough for about 15 to 18 minutes, or until the cookies are golden brown and slightly firm to the touch.
- Don’t worry if your cookies turn out a little under-baked.
- There are no eggs in this recipe so they will turn out just a little moister but won’t have that eggy taste.
- Remove sheet from the oven and then let the cookies set in the pan for a few minutes.
- Transfer to a cooling rack or directly to a plate.
- Serve with a glass of milk.
- You can store the leftovers in airtight containers.
- They will usually last for several days.
- But if you want to have them stored for a longer period, then move to the fridge and freezer.
