WEBInstructions. 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.
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WEBMix the flaxseed and water in a small bowl and set aside. Preheat the oven. Start mixing your ingredients. In a large bowl, use a mixer to beat the softened butter and sugars for 1-2 minutes. Add in the flax egg, vanilla, and molasses. Stop the mixer and add in the flour, …
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WEBAdd maple syrup, molasses and vanilla extract and mix in. In a separate bowl add rolled oats, all purpose flour, dessicated coconut, baking soda, salt and cinnamon and mix together. Add the dry ingredients in with the wet and mix with a spoon into a crumbly …
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WEB1/2 tsp cinnamon. 1/4 cup raisins. Method: 1. Preheat oven to 350F, line cookie sheet with parchment paper or spray with non-stick cooking spray, and set aside. 2. Combine all ingredients except raisins in high-speed blender, and blend until smooth.*.
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WEBInstructions. Preheat oven to 350°F and line two cookie sheets with parchment paper. In a large mixing bowl, add the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Use a whisk and combine thoroughly.
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WEBInstructions. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking. In a small bowl, combine the unsweetened plant-based milk with tapioca starch, arrowroot, or cornstarch. Stir until well mixed and set aside.
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WEBPreheat the oven to 350F (180C), and line a baking tray with parchment paper. In a medium bowl, add the melted coconut oil, brown sugar, vanilla, and almond milk. Mix with a wooden spoon. Add the oats, flour, baking soda, cinnamon, salt, and raisins into the same bowl …
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WEBSet it aside. For the wet ingredients, in a separate medium bowl, combine the applesauce (or mashed bananas), coconut oil, maple syrup, and unsweetened almond milk. Stir until fully combined. Add the wet ingredients into the dry ones, scraping the sides of the bowl …
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WEBIn a large mixing bowl, combine your rolled oats, banana and almond butter, and mix well, until combined. Fold through your raisins. Step 2- Shape the cookies. Using a cookie scoop or your hands, form 12 small balls of dough. Transfer them to the lined baking sheet, …
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WEBInstructions. In a large bowl, mix together the maple syrup, almond butter, applesauce and vanilla until smooth. Add the almond flour, oat flour, oats, baking powder and cinnamon until full combined. Fold in raisins then add the cookie dough to the fridge to chill for 30 …
WEBInstructions. In a medium-sized bowl, add in the raisins along with the boiling water and allow the raisins to soften while you prepare the remaining ingredients. Prepare the flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for …
WEBInstructions. Preheat oven to 350˚F and line a baking sheet with parchment paper. In a small bowl, mix the flaxseed and water together. Set aside and allow flax seed to absorb the liquid. In a medium bowl, whisk the flour, baking soda, cinnamon, and salt together.
WEBPreheat oven to 350F (180C). Line a large baking sheet with parchment paper. In a medium mixing bowl, whisk the milk, almond butter, coconut sugar, vanilla extract and salt extract until blended and smooth. Add the baking powder to the bowl, stirring until blended.
WEBInstructions. Preheat oven to 350°F. Line a baking sheet with parchment paper. In a stand mixer or using a hand mixer, cream together the softened vegan butter and brown sugar. Mix in the vanilla and non-dairy milk. Mix in the oats, flour, baking soda, cinnamon, …