Vegan Oatmeal Cookies Nora Cooks

Iced Vegan Oatmeal Cookies Nora Cooks

WebSep 18, 2019 · Preheat the oven to 350 degrees F. Place heaping tablespoons of the dough on a parchment lined or lightly greased pan, …

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1. Make the flax egg: Mix the ground flaxseed and water in a small bowl and set aside to thicken.
2. Using a blender or food processor, pulse the rolled oats 6-8 times until you have some oat flour and some chopped oats.
3. Add the processed oats to a medium sized bowl, along with the rest of the dry ingredients (flour, baking soda, salt and cinnamon). Mix to combine and set aside.
4. In a large bowl using a hand mixer, beat the softened vegan butter, brown sugar, molasses and vanilla until smooth and creamy. Mix in the flax egg as well. Now add the dry ingredients and mix with a large spoon until just combined. The dough will be thick and rather sticky. Cover the bowl, and chill the dough for about 30 minutes.

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Vegan Oatmeal Chocolate Chip Cookies Nora Cooks

WebApr 9, 2021 · Find the complete recipe with measurements below. First, make the flax egg. While it sits, beat the vegan butter and sugars …

1. Mix the ground flaxseed and water in a small bowl and set aside to make your flax egg.
2. In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter, brown sugar and granulated sugar for 1-2 minutes until creamy.
3. Mix in the flax egg and vanilla, scraping the sides of the bowl as needed.
4. Stop the mixer and add the flour, oats, baking soda, cinnamon and salt. Turn the mixer on low speed and mix until just combined. Stir in the chocolate chips until fully incorporated.

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Vegan Oatmeal Cookies (GF) Minimalist Baker Recipes

WebApr 24, 2021 · Instructions. Heat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. In a large mixing bowl, stir together …

1. Heat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, stir together almond flour, oats, gluten-free flour, raisins, baking powder, cinnamon, salt, and brown sugar.
3. 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.)
4. 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).

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