By Gabby of The Veggie Nook
Makes 20 large cookies.
- 2 tbsp flax meal mixed with 5 tbsp water (helps to bind the cookies!)
- 1/2 cup unsweetened applesauce
- 1/3 cup tahini
- 1/3 cup agave (or maple syrup)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 cup oats
- 1 cup oats ground to a flour (or 1 cup oat flour, keep 1 tbsp separate)
- 1 cup almonds, ground to a flour
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup chopped dates
First grind up your almonds and your nuts and get all your ingredients ready. Then preheat your oven to 350ºF and line a baking sheet with parchment paper.
Mix the flax seed with the water and set aside for a few minutes to gel. Mix the wet ingredients in a small bowl and add in the flax mixture.
In a larger bowl mix together the rest of the ingredients except for the dates and 1 tbsp oat flour. Add the wet ingredients to the dry and mix until combined. Toss the dates in 1 tbsp oat flour to help them not stick together so they get more evenly distributed in the batter, and then fold into the batter.
I then chilled my batter for a few minuted in the fridge since it looked a little soft and I didn’t want to cookies to spread too much. Then I spooned out HEAPING tablespoons of batter onto the baking sheet. Leave a little room in between the cookies because the batter will spread a little.
Bake for 13-16 min (I did 14) and allow to cool on the baking sheet for 5 min before transferring to a rack to finishing cooling.
