These cookies are not only delicious and super cute but also vegan gluten- and refined sugar-free! I have been working on the perfect cookie recipe for a while and these turned out to be like fluffy Levain cookies (iykyk) with a subtle hint of vanilla and sweetness from the oat flour and coconut sugar. Such a fun Easter treat!
Makes 8 cookies
Ingredients: (preferably organic)
- 1 cup almond flour
- ½ cup oat flour
- ⅔ cup coconut sugar
- ½ tsp baking soda
- a pinch of pink Himalayan salt
- ⅓ cup coconut oil, melted
- 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water)
- ½ tsp vanilla extract
- 1 tbsp oat milk
- ⅔ cup vegan chocolate chips or smarties
Directions:
01. Pre-heat the oven to 185 degrees.
02. In a large mixing bowl, combine almond flour, oat flour, coconut sugar, baking soda and pink salt and mix until combined. Add the coconut oil, flax egg, vanilla extract & oat milk and combine everything to a smooth dough. Fold in the chocolate chips evenly.
03. Prepare a baking sheet lined with parchment paper and roll the dough into golf ball sized balls.
04. Bake the cookies for 13 minutes until golden. Remove from the oven & let cool. The perfect little Easter treat!
