Description
Enjoy these Raspberry Almond Vegan Cookies, featuring a delightful mix of almond flour, oats, and sweet raspberries. They’re easy to make and perfect for any occasion, offering a deliciously nutty and fruity treat!
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup rolled oats
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries (or frozen, thawed and drained)
- 1/4 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine almond flour, rolled oats, coconut sugar, baking soda, and salt. Stir until well mixed.
- In a separate bowl, whisk together melted coconut oil, maple syrup, and vanilla extract. Ensure the coconut oil is melted but cool.
- Pour the wet mixture into the dry ingredients and stir until well combined. If the dough is too dry, add a splash of almond milk.
- Gently fold in fresh raspberries and sliced almonds, being careful not to overmix.
- Line a baking sheet with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Gently press down on each cookie to flatten slightly.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for about 5 minutes.
- Move the cookies to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week or freeze for longer storage.
- Enjoy these cookies as a snack, dessert, or breakfast treat!
- Substitute raspberries with other berries or add dark chocolate chips for a twist.
- Make a double batch to share with friends and family!
Notes
- Ensure the coconut oil is melted but not hot to avoid cooking the other ingredients.
- Feel free to experiment with different mix-ins like nuts or seeds.
- These cookies can be frozen; layer them with parchment paper to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes