Peanut Butter Coconut Oatmeal Cookies (Vegan, Gluten Free) #dairyfree #healthy

Peanut Butter Coconut Oatmeal Cookies (Vegan, Gluten Free) #dairyfree #healthy

Nutty spread Coconut Oatmeal Cookies (Vegan, Gluten Free): a simple formula for delightfully thick, chewy nutty spread treats overflowing with coconut and oats. Refined Sugar-Free, Clean Ingredients, Dairy-Free.

Happy you inquired! The flavor of these nutty spread coconut oats treats is: rich, nutty spread y, sweet-however not very sweet, with chewy, delectable oats and a fly of coconut season. They're somewhat similar to my Gluten Free Soft Peanut Butter Cookies + my 3 Ingredient No Bake Peanut Butter Oatmeal Cookies and my Ultimate Chewy Paleo Coconut Cookies set up. Side note: in case you're longing for significantly more coconut goodness, attempt my Gluten Free Coconut Macaroons formula.

These treats are delightfully thick, with a delicate piece of bite and pressed with extraordinary surface as gluten free oats, unsweetened coconut chips and soul-fulfilling nutty spread. Gracious YUM.

Also Try Our Recipe : PECAN PIE ENERGY BITES

Peanut Butter Coconut Oatmeal Cookies (Vegan, Gluten Free) #dairyfree #healthy

INGREDIENTS
Dry Ingredients

  • 1 ½ cups gluten free rolled oats
  • ½ cup gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
  • ½ cup unblanched almond meal
  • 1 cup unsweetened coconut flakes or raw coconut chips
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup natural, unsalted creamy peanut butter
  • ¼ cup melted coconut oil
  • ½ cup coconut sugar
  • ¼ cup pure maple syrup
  • 2 flax eggs (2 tablespoons golden ground flaxseed + 6 tablespoons warm water, whisked together, set for 15 mins)
  • 1 teaspoon pure vanilla extract

Optional Topping

  • 2 tablespoons coconut and gluten free rolled oats

INSTRUCTIONS

  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
  2. In a medium bowl, whisk together the dry ingredients: oats, oat flour, almond meal, coconut, baking soda, baking powder, cinnamon and salt.
  3. In a large bowl, whisk together all the wet ingredients: peanut butter, coconut oil, sugar, maple syrup, flax eggs and vanilla.
  4. Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until well incorporated.
  5. Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, spaced evenly apart. Using a fork, flatten cookies to desired thickness—they won’t spread much while baking. Optionally, press coconut flakes and oats onto the tops of each cookie.
  6. Bake for 10-14 minutes. Mine took 12 minutes. Place baking sheet onto cooling rack. Allow cookies to cool on sheet for 10 minutes. Using a heatproof spatula, lift and transfer cookies directly onto the cooling rack, cooling completely before storing. Enjoy! 

For more detail : bit.ly/2KansYK

Read More Our Recipe : CRISPY SALT AND VINEGAR SMASHED POTATOES

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