Vegan Fruits and Nuts Cookies
Vegan, gluten free, heart-healthy, high protein
I love to bake these cookies as gifts. They're so pretty - lightly toasted brown with specks of pumpkin seeds, creamy coconut and dates peering through the delicious batter. This recipe makes delectable, lightly spiced, melt-in-your-mouth hazelnut cookies. Feel free to play with other cookie additions because this batter makes the perfect foundation to add your favorite dried fruits like raisins or cranberries, plus chocolate chips or sunflower seeds. All variations pare well in this sinfully good, heart-healthy batter.
Vegan Fruits and Nuts Cookies
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2022
Ingredients
1 and 1/2 cups raw hazelnuts, toasted
1 cup oats
1/2 cup oat flour
1/4 cup brown rice flour
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking powder
1/2 teaspoon salt
Wet
1/3 cup maple syrup
1/3 cup plant-based milk, hot
1/4 cup melted coconut oil
2 tablespoons ground flax seed
1 tablespoon vanilla extract
1/2 cup pumpkin seeds
1/2 cup shredded coconut
1/2 cup chopped dates
Makes 30 cookies
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Instructions
1. Preheat oven to 350ºF/180ºC. Spray two cookie sheets with coconut oil.
2. Toast hazelnuts for 7 minutes until lightly brown. Place in a food processor and blend until finely ground into flour. Transfer to a medium bowl and add oats, oat flour, brown rice flour, cinnamon, allspice, baking powder and salt.
3. In another bowl combine maple syrup, hot milk, melted coconut oil, flax seed and vanilla. Stir well to combine. Add dry ingredients into wet and stir. Fold in pumpkin seeds, coconut and chopped dates.
4. Form cookies by pinching off 2 tablespoons cookie dough and roll into tight balls. Place cookie balls onto cookie sheets.
5. Bake 14 minutes or until the cookies have browned a little. Do not over-bake these cookies, take them out before the tops start to brown.
Photos by Brian Byllesby
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