Cherry Chocolate Chip Vegan Cookies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2023

Ingredients

Dry
1 and 1/2 cups raw pecans, toasted
1 and 1/2 cups oats
1/4 cup brown rice flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
Wet
1/3 cup maple syrup
1/4 cup melted coconut oil
1 tablespoon vanilla extract
1/3 cup plant-based milk, hot
2 tablespoons ground flax seed
1/3 cup chocolate chips
1/3 cup dried cherries, rough chopped 

Makes 16 cookies

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Instructions

1. Preheat oven to 350ºF/180ºC. Cover two cookie sheets with parchment paper or spray with coconut oil.
2. Toast pecans for 7 minutes until lightly brown. Then place in a food processor along with ½ cup oats and blend until finely ground into flour.
3. Transfer to a medium bowl and add remaining oats, brown rice flour, cinnamon, baking powder and salt.
4. Wet: In another bowl combine maple syrup, coconut oil and vanilla. Make a flax egg using hot plant-based milk mixed with ground flaxseed, let sit 5 minutes and add into the wet ingredients.
5. Add dry ingredients into wet and stir to combine. Fold in chocolate chips and chopped cherries.
6. Form cookies using 2 tablespoons of dough rolled into tight balls. Place cookie balls onto cookie sheets, flatted to ½ inch (12 mm) thick. Make sure they are shaped nicely into round cookies. Space 1 inch (2,5 cm) apart to allow for spreading.
7. Bake 14 minutes or until the cookies have browned a little. Do not over bake these cookies, take them out before they start to brown on the tops.

Photos by Milkshake Creative

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