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Cherry Chocolate Chip Vegan Cookies


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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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!