Lhasa, my youngest daughter, loves cookies. In fact, cookie was her first word! She really just generally loves to eat; smoothies, oatmeal, noodles, you name it, she likes it. But her favouritest of favourites are cookies, hands down. In fact, for a while, cookie was a “bad word” in our house and could only be spelt out for fear of epic Lhasa tantrums, and a general refusal of anything but c-o-o-k-i-e-s.
This cookie fits the bill. Chewy, soft, sweet, moist and generally delicious, these vegan, flour, and refined sugar free cookies are good enough to satisfy all cookie lovers, including my lovely little cookie connoisseur.
- 2 tbsp ground flax
- 6 tbsp water
- 3 cups oats
- 1 cup almonds
- 1 cup unsweetened coconut
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup coconut oil
- ½ cup unsweetened almond butter
- ¾ cup date paste
- ⅓ cup maple syrup
- 2 tsp vanilla
- ½ cup raisins
- In a small bowl, mix the ground flax and water and set aside.
- In a blender or food processor pulse 2 cups of the oats and the almonds until they are flour like in texture.
- In a large mixing bowl combine the ground oats and almonds, the remaining 1 cup of oats, coconut, baking soda, baking powder and salt.
- In a saucepan on the stove, or a microwavable measuring cup in the microwave, heat the coconut oil and almond butter until they are smooth and runny. Add the date paste, maple syrup, vanilla and flax mixture to the melted oil and almond butter.
- Add the wet ingredients to the dry ingredient. Add raisins. Mix until all ingredients are thoroughly combined.
- Heat oven to 350°. Line baking sheet with parchment paper. Using a 1 tbsp cookie scoop, scoop balls onto the baking sheet. You can place them fairly close to one another since they will not spread while baking.
- Using a fork or your fingers flatten the cookies slightly. The cookie dough will be sticky, so slightly grease your fingers or the fork with coconut oil if necessary.
- Bake cookies for 15 minutes. Leave on the pan for a 5 minutes, as the cookies will be delicate when they first come out of the oven.
- Transfer to a cooling rack.
-Store in a sealed container for up to 1 week. If wanting to store longer than that, store in the freezer.