These cookies are delicious and are also pretty nutritious! The pecan nuts are ground up with the oats to make a really creamy tasting cookie and the maple goes so well with the nuts! And what is a cookie without some chocolate?!…So I added some chocolate chips too!
Preparation time: 30 minutes (including baking time)
Ingredients (Makes 10 cookies):
- 2 cups Gluten Free Oats
- 2 cups Pecan Nuts (unsalted and not roasted)
- 1 tbsp Apple Cider Vinegar
- 1 tsp Baking Powder
- 1/3 cup Maple Syrup
- 2cm cube of Raw Coco Butter (or any other SOLID vegan fat)
- 2 tbsp Gluten Free Plain White Flour (Dove Farm is my chosen brand)
- 1/3 cup Vegan Chocolate Chips
Method:
- Preheat the oven to 180 degrees celsius
- Place the oats and pecans into a blender and grind to a flour or a meal texture
- In a separate bowl, add the baking powder to the vinegar and mix well until it foams (this is an excellent substitute for one egg)
- Add the maple syrup and baking powder mixture to the nuts and oats and blend further
- Add the butter or your chosen solid fat to the mixture and blend so a while until the fat has been broken down and the mixture forms a dough
- Add 2 tbsp of the gluten free flour and incorporate in the blender
- Turn the mixture out onto a work surface and incorporate chocolate chips into the mixture with your hands
- If the mixture appears greasy it is only the nut oils coming out and so just dab with a paper towel
- Shape the cookies and bake at 180 degrees celsius on baking paper or a silicone sheet for 12 minutes
- Remove front he oven and allow to cool for 15 minutes before removing them from the baking sheet
- Enjoy my Little Peas!
theveganpea 