Delectable vegan oatmeal, nut butter cookie
Servings: 9-12 cookies Preparation time: 15 minutes
Ingredients
- 1/4 cup maple syrup
- 1/4 nut butter (mix of pistachio and non-roasted almond is great; or tahini, cashew, etc.)
- 2 tablespoons nondairy milk
- 1/2 teaspoon vanilla extract
- 1/2 cup oat flour (1/2 oats in food processor or blender until a fine powder)
- 1 tablespoon hemp seeds
- 1/2 tablespoon chia seeds
- 1/4 + 1/8 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup + 2.2 tablespoons old-fashioned rolled oats
- dried fruit (dates, figs, cherries, blueberries, etc.) [optional]
- chocolate pieces (Dandelion!) [optional]
Instructions
- Preheat the oven to 375 F. Line a baking sheet with parchment paper.
- Combine maple syrup, nut butter, milk, and vanilla in a large bowl.
- Combine oat flour, hemp seeds, chia seeds, baking powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet and stir to combine.
- Gently stir in the oats and if using the fruits and chocolate (the fruits and chocolate can also be added per cookie, instead of mixed into the batter).
- Portion about a tablespoon for each cookie and flatten if desired. The cookies rise very little, so make them the thickness desired for eating.
- Bake 10-12 minutes, or until lightly browned on the bottom and around the edges.
These are great hot out of the oven, but also super tastey broken up into pieces and eaten as granola clusters!
From Dr. Kahn’s book “Lipoprotein (a), The Heart’s Quiet Killer“.