Almond Butter Raisin Cookies Vegan Gluten Free Recipes

VEGAN ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 350°F (177°C).
• Prepare your baking sheet(s) by lining with parchment paper, if needed.
• Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.
• In a medium bowl, add almond butter, coconut sugar, baking soda, vanilla extract, and flax egg. Mix until all ingredients have combined.
• Add chocolate chips and mix to combine.
• Using a tablespoon (or a medium sized cookie scoop), scoop equal amounts onto the baking sheet(s). (See images above)
• Flatten each cookie slightly. Leave enough space around each cookie, they will spread as they bake.
• Bake for 10 minutes, don't over bake!
• Leave cookies on the cookie sheet to cool for about 15 minutes, then remove and place on a cooling rack.

VEGAN OATMEAL COOKIES (GF)

Steps:

• Heat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
• In a large mixing bowl, stir together almond flour, oats, gluten-free flour, raisins, baking powder, cinnamon, salt, and brown sugar.
• In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously, which will take much longer) until light and fluffy and loose peaks have formed. (Add 1/8 tsp cream of tartar to help them along if not whipping.)
• To the aquafaba, add the almond butter and oil and beat or whisk to combine. (The mixture will deflate a little - that's okay). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). If not baking immediately, cover and chill in the refrigerator for up to 2-3 days (the cookies will develop a bit more flavor and slightly firmer texture if the dough chills, but chilling this long is not necessary).
• Scoop dough into roughly 2-Tablespoon amounts (I like this scoop) and place on prepared baking sheet with about a 1-inch gap in between each cookie to allow for spreading. Press down slightly with your palm to form a disc. Then use fingers to tuck in any raisins that might be sticking out. There should be about 12 cookies.
• Bake for 12-14 minutes, or until the edges are slightly golden brown and they've puffed up and expanded a bit. Remove from oven and let cool for 5 minutes on the pan before enjoying (they will continue firming up as they cool).
• Store leftovers in a loosely sealed container at room temperature up to 2-3 days, or in the freezer for 1 month. We recommend storing them in the freezer once cooled to help retain their crispy exterior. These are so delicious when warm and dipped in homemade almond milk or a chai latte!

20+ GLUTEN-FREE COOKIE RECIPES: THE BEST GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Mix together the coconut oil and coconut sugar until smooth. Add the egg or flax egg and vanilla extract and stir until smooth.
• Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate.
• Cover and refrigerate for at least an hour (or up to 48 hours). You don't NEED to refrigerate the dough if you don't have time, but it's recommended for the best flavor and texture.
• When you're ready to bake, preheat the oven to 350ºF. Use a cookie scoop (using this size will give you 12 cookies, using this smaller size will give you about 20) to form cookies and place on a parchment-lined baking sheet; press down slightly. Sprinkle with flaky sea salt if desired. Bake for about 10 or until just beginning to turn golden brown around the edges.
• Store leftover cookies in an airtight container at room temperature or in the refrigerator up to 3 days.

GLUTEN-FREE VEGAN OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add all the other ingredients to the same bowl.
• Mix well, adding a tiny splash more milk if it's looking too dry.
• Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together.
• Take a heaped tablespoon of the mixture and use your hands to form it into a little patty.
• Lay it out onto a baking tray lined with greased baking paper.
• Repeat until the rest of the batter is used up - you should be able to make 12 cookies.
• Bake in the oven for around 15 minutes until golden brown.
• Leave to cool completely before storing in an airtight container - keeps for a good few days.

ALMOND BUTTER COOKIES (VEGAN)

Steps:

• Mix the egg replacer and warm water together. I used luke warm water.
• In a large bowl add the nut butter and sugar and egg replacer. Mix well.
• Form into a large ball and pull off about one inch size pieces and form into a ball and place on an ungreased cookie sheet.
• I used a floured fork and made the cross hatch marks on the cookies.
• I baked them for about 10 minutes.
• Be careful to let them cool for about 10 minutes as the cookies are very soft and will crumble when hot.
• Then cool on a wire rack and eat.
• Bon Appetit!

OATMEAL RAISIN COOKIES (VEGAN, GLUTEN FREE)

Steps:

• Preheat oven to 350°F (175°C).
• Take half (one cup) of the rolled oats, put them into a small blender, and grind them into a flour consistency.
• Put the ground rolled oats and all other ingredients into a large mixing bowl and stir well. The batter will be stiff and sticky.
• Prepare a parchment-lined or silicone mat baking sheet pan.
• Scoop up a small spoonful of cookie batter, roll into a ball (a little smaller than a golf ball, about 1-1/2 inches or 4 cm in diameter), and arrange them on the baking sheet pan. You should get approximately 24 cookies from this recipe.*
• Take a spoon and carefully press on each ball to flatten them out slightly.
• Bake them in the oven for 15 minutes or until slightly browned on the bottom.
• Remove from the oven and let cool for 5 to 10 minutes and enjoy!

ALMOND BUTTER RAISIN COOKIES (VEGAN, GLUTEN-FREE)

Steps:

• Soak raisins in warm water for 5 minutes, then discard soaking water.
• Stir dry ingredients together. In another bowl, mix wet ingredients together. Mix wet ingredients with dry ingredients until well combined (for a better and smoother result, use an electric mixer and stir in the rolled oats and raisins by hand after you`re done).
• Grease a cookie sheet and spoon drop about 2 tbsp worth of cookie dough for each cookie.
• Bake at 350F for 10-12 minutes. Let cool 5 minutes before transfering to rack to cool another 5 minutes.