For example, if you add a pinch more of baking soda than a recipe called for, everything you had dreamed of your dessert becoming may be thrown out the windows. Goodbye, dreams of finally becoming a professional patisserie today!
We’ve been there too and, honestly, we’re fed up with the smoking ovens, wasted flour and excessive hours now up in flames similar to the last attempt I made baking something I saw on Tik Tok. We’ve got some good news to share with you amateur bakers like ourselves out there! Here’s a quick, easy, fool-proof cookie recipe that I promise you and your friends begging for more of.
This recipe is:
–Oil-free! The binding agent is the nut butter and the flax egg
–Perfectly sweetened and flavored with a conglomeration of spices
–Similar to cake, it has a dense, chewy texture that’s addictive!
–The perfect comforting fall dessert during these uncertain times
–Vegan and full of natural ingredients
INGREDIENTS
- 1 cup GF oat flour (blended GF oats, I use Bob’s Red Mill)
- 1/2 cup almond flour
- 1/2 cup cashew butter (or nut butter of choice)
- 1/4 cup maple syrup
- 1 egg (or use a flax egg – mix 1 tbsp flax with 3 tbsp water, let it rest for 5 minutes before adding)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1 tsp ground ginger
- 1/2 tsp cardamom
- White chocolate chips
DIRECTIONS
- Preheat oven to 350 degrees
- Place oats in a blender and process until it has a flour-like texture
- In a large bowl, combine everything together until it’s a wet dough texture. Add in the chocolate chips last.
- Bake at 350 for 12 minutes. Enjoy!
