Tag: cookies

The BEST vegan oatmeal cookies! They are perfectly crisp on the outside, while having a soft and chewy inside. Can be Top 8 Allergen Free Oatmeal Cookies.

Ingredients

▢1 ¼ cup dairy free butter ,softened (ensure soy free if needed)
▢¾ cup brown sugar
▢½ cup vegan sugar
▢¼ cup applesauce
▢1 teaspoon vanilla
▢1 ½ cups flour
▢½ teaspoon baking soda
▢½ teaspoon baking powder
▢1 ¼ tsp cinnamon
▢½ teaspoon salt
▢¼ teaspoon nutmeg
▢3 cups rolled oats
Instructions
Heat oven to 375 degrees F.
In a large bowl, beat butter and sugars together until creamy. This takes 3-5 minutes.

Add in applesauce and vanilla. Beat just until combined.
To the same bowl, add flour, baking soda, cinnamon, salt and nutmeg. Beat until well combined, but do not overmix.
Add oats.
Mix with a spatula until well combined.
Onto a parchment lined cookie sheet, drop 2 tablespoon spoonfuls on to the sheet. Dough should make 24 cookies this size.
Bake for 12-15 minutes or until starting to turn golden brown.
Cool then serve.
Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition
Serving 1 cookie
Calories 188 kcal
Carbohydrates 24g
Protein 2g
Fat10g
Saturated Fat 2g
Sodium 146 mg
Potassium 66 mg
Fiber 1g
Sugar 11g
Calcium 17 mg
Iron 1 mg

These are the ultimate vegan s’mores cookies recipe! It’s like summer in hand held form! The perfect s’mores without the mess all over you! Simple, delicious and great for sharing!

Ingredients

▢2 tablespoon ground flax seed
▢6 tablespoon water
▢⅔ cup vegan butter, room temperature (151g)
▢½ cup vegan cane sugar (100g)
▢½ cup vegan light brown sugar, packed (107g)
▢1 teaspoon vanilla extract
▢2 ⅓ cups all purpose flour (280g)
▢¾ teaspoon baking soda
▢1 teaspoon sea salt
▢1 ⅓ cup vegan semi-sweet chocolate chips, divided (227g)
▢5 vegan graham crackers, crushed (116g)
▢1 cup mini vegan marshmallows (43g)
Instructions
Add ground flax and water to a bowl and stir. Set aside. (This makes flax eggs). Preheat oven to 375˚F (190˚C). Line baking sheet with parchment paper.
In a bowl, add softened vegan butter and both sugars. Beat with a mixer (stand or hand) until light and creamy about 2 -3 mins. Add in flax egg mixture and vanilla extract. Beat them until combined (about 15 – 20 seconds).

To the same bowl, add the flour, baking soda and salt and fold with a spatula until combined. Add 1 cup chips and all crushed graham crackers and use a spatula to fold in.
Scoop out 3 tablespoons of dough and push in 5-7 marshmallows. Roll into a ball and place on a baking sheet. Repeat with remaining dough placing 2 inches apart.
Use the other ⅓ cup chips to add to the top of dough balls. Bake the cookies for 12 – 14 mins. DO NOT OVERBAKE.
Remove from oven and let cool for at least 5 mins to set. Store any leftovers in an air tight container on the counter once completely cooled.
Notes
Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Marshmallows: You can use big marshmallows as well. We’d recommend cutting into 3 pieces.
Puffiness: These cookies puff up more than normal cookies because of the marshmallow expanding inside; however, it’s also really easy to overmix them. Mix the dry ingredients just until combined or even slightly under and then add the graham crackers to combine just until mixed together well.

Nutrition
Serving 1 cookie
Calories268kcal
Carbohydrates40g
Protein3g
Fat12g
Saturated Fat5g
Polyunsaturated Fat2g
Monounsaturated Fat3g
Trans Fat1g
Sodium289mg
Potassium49mg
Fiber2g
Sugar21g
Vitamin A360IU
Vitamin C1mg
Calcium34mg
Iron2mg

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