Vegan Almond Milk Flaxseed Cookies
These Vegan Almond Milk Flaxseed Oat cookies are free from butter, eggs, wheat, refined sugar and all dairy products.
Servings 10
Ingredients
- ½ cup Almond milk
- ⅓ cup ground almonds
- 1 cup oats, or gluten-free oats
- 5 tablespoons flaxseeds, or linseeds
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F.
- Line a baking sheet with parchment paper.
- In a large bowl, place the Almond milk, ground Almonds, Flaxseeds/Linseeds, Oats and cinnamon and mix well to combine fully.
- Melt the coconut oil in a saucepan on a low heat, once melted add the maple syrup and stir in until both are combined.
- Pour the coconut/maple syrup mixture over the Almond milk Oat mixture and stir really well to form a dough.
- Add more Almond milk as necessary to reach the right consistency.
- Roll pieces of the dough into small balls and place on the baking sheet. Flatten each ball with a fork so they are nice and round.
- Bake for around 15-20 minutes until they lightly browned on top.
- Cool completely on a wire rack then store in an airtight container.
Recipe Notes
These cookies do freeze well for up to a month.
Variation: Add currants/raisins and cranberries.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Vegan Almond Milk Flaxseed Cookies
Serving Size
1 g
Amount per Serving
Calories
80
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Sodium
20
mg
1
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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