While I've made vegan cupcakes before, I found it rather difficult to find a vegan cookie recipe. Finally, after about a half hour of internet searches and cookbook consulting, I finally found a winner: something that was vegan and could be made with things already in my pantry. Note that this is not actually gluten free though.
The cookies tasted pretty healthy without butter or eggs in them. I was pretty proud that they turned out well and accommodated my vegan friend. Unfortunately, I didn't know that he also had a nut allergy. You can't win 'em all!
adapted from Shutterbean
- 2 cups whole almonds
- 4 cups quick-cooking oats
- 1/4 teaspoon salt
- 1 1/2 cups of flour, divided
- 1 cup canola oil
- 1 cup maple syrup
- Jam of choice
- Line a baking sheet with parchment paper and set aside. Preheat the oven to 350.
- Using a food processor, pulse the almonds until they are coarsely chopped. You don't need to make it as fine as flour but the larger the chunks are, the more difficult it will be for the cookies to stay together.
- Place the ground almonds in a medium bowl. Now pulse the oats in batches in the food processor with the salt.
- Combine the almonds, oats, and 1 1/4 cups of flour together in the medium bowl.
- Next, gently stir in the canola oil and maple syrup until well combined.
- Allow the mixture to stand for 10-15 minutes. If it is too runny, you can gradually add the remaining 1/4 cup of flour.
- Form the dough into small ball the size of an apricot. I used a small melon baller for this. Place the cookies on the baking sheet lined with parchment.
- Gently bore a small whole into the center of the cookies. I used the end of a spoon for this and also gently flattened the cookies slightly.
- Fill the holes with your jam of choice.
- Bake the cookies for 15 minutes or until golden brown.
- Allow the cookies to cool before serving or packaging for gifts.