Ingrédients pour Almond Butter Raisin Cookies Vegan Gluten Free
- 1 cup Raisins
- Oat Flour
- Rolled Oats
- 1 tbsp Ground Flax Seeds
- Baking Powder
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Salt
- ½ cup Almond Butter
- 1/2 cup water and 3 tbsp water
- ½ cup Maple Syrup
- 1 flax egg
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Comment préparer Almond Butter Raisin Cookies Vegan Gluten Free
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Soak 1 cup raisins in 1/2 cup warm water for 5 minutes. Drain well and set aside.
- In a medium bowl, whisk together 1 ½ cups gluten-free all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon cinnamon.
- In a separate bowl, cream together ½ cup roasted almond butter, ½ cup maple syrup, 1 teaspoon vanilla extract, and 1 flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water).
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Stir in the drained raisins.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
59g
Fat
6g
Carbs
9g
