Cookies that fuel you? Yes, please!

Both are …
🌱 vegan
🌱 gluten free
🌱 no refined sugar
🌱 no eggs
🌱 no dairy
🌱 no oil
🌱 super easy, fast to make, and really good!

They won’t wreck your New Year’s clean eating commitment … they’ll actually boost your energy instead of depleting it. Even the pickiest eaters have told me they like these 🙌🏼

Screenshot these recipes, tag me in your Instagram or Facebook stories if you make them, and I’d love to see your creations!

I’m so excited for you to try these 👩🏻‍🍳

Chewy Vegan Peanut Butter Cookies

Ingredients 

1/2 cup peanut butter, or any nut or seed butter with 1 ingredient (maximum 2 = nut + salt)

2 tbsp unsweetened applesauce

3/4 tsp baking soda

3 tbsp flour (spelt, white, oat, sorghum, rice … all work)

1/2 tsp pure vanilla extract

1/3 cup coconut or date sugar (I used less …)

1/8 tsp salt

Instructions
Preheat oven to 350F. Combine dry ingredients in a mixing bowl. If your peanut butter is not stir-able, gently warm to soften. Add all remaining ingredients to the mixing bowl and stir to form a dough. Roll into cookie balls. If you want soft cookies, refrigerate the dough at least an hour. (You can also freeze cookie dough balls to bake at another time if you wish.) Bake at 350F for 8 minutes. The cookies will look quite underdone when you take them out. Let cool for at least 10 minutes before removing from tray, as they firm up while cooling.

Makes 7-10 cookies 👩🏻‍🍳 recipe by Chocolate Covered Katie

Vegan GF Oatmeal Raisin Cookies

Ingredients

1 cup (100g) old-fashioned rolled oats (I used One Degree gluten-free)

1/4 cup (32g) tapioca starch / flour (this helps to bind the cookies and make them crispy ..  I used 1/8 cup because I like them a bit chewier)

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

1/4 cup + 2 tablespoons (120g) pure maple syrup

1/2 cup + 2 tablespoons (160g) almond butter (or any nut or seed butter with 1 ingredient)

1/2 teaspoons (8g) vanilla extract

2 tablespoons (30g) water

1/4 cup + 2 tablespoons (60g) raisins (or chocolate chips)

optional 1/4 cup any nuts (I added raw pecans)

Instructions

Preheat oven to 350°F & line 2 sheet pans with parchment paper.

In a large bowl, add the oats, tapioca starch, cinnamon, baking powder and salt & whisk really well. True confession … I put all the ingredients in all at once (oops), and they mixed up fine (whew)!

To the same bowl, pour in the syrup, almond butter, vanilla &water. Stir until well combined. Add the raisins & stir again until it’s very sticky and wet.

Drop by heaping tablespoons, leaving a couple of inches between. Do not flatten out the dough. It should be a little wet, very sticky & hold its shape. Bake on the middle rack for 9 minutes. They should be poofed up & a nice light golden color. They may seem a bit undercooked but they will finish cooking as they cool, you do not want to over bake these.

Cool on the pan for 10 minutes, then transfer to completely cool on a rack.

makes about 18 cookies👩🏻‍🍳 recipe from The Vegan 8