This recipe is incredibly FAST and EASY One-Bowl, No-Mixer, No-Chill Vegan Oatmeal Cookies what else do you need? 😉
You can make it with choc chips, raisins, dried cranberries, pecans, walnuts etc… and be naughty like me drizzle white choc on them, yuuuummmm!!!
Makes 12-15 cookies
1 flaxseed egg (stir 1 tbsp flaxseed meal aka ground raw flaxseed and 2 1/2 tbsp water to a dish. Let rest for 5 minutes to thicken.
1/2 cup vegan butter, soft
1/2 cup granulated sugar
2 tsp vanilla extract
1 1/2 cup oats
3/4 cup flour
1/2 tsp baking soda
Pinch of salt
1 cup chocolate chips, chopped (or substitute by raisins, dried cranberries or walnuts)
1 cup white vegan choc, melted for drizzling
Preheat oven to 180°C, line a baking tray with baking sheet.
In a large bowl, mix well the flaxseed egg, vegan butter, sugar, vanilla extract until smooth.
Add the oats, flour, baking soda, salt, and stir to combine.
Add the chocolate chips and stir to combine.
Form the cookies and place on prepared baking sheet spaced about 2 inches apart.
Bake for about 10 to 12 minutes (short for super soft cookies, longer for more well-done cookies) be sure to don’t overbake. The cookies will firm up as they cool.
Allow cookies to cool on baking sheet for about 10 minutes before drizzle white choc.
This fab muffin remind me of my childhood when my favorite ice cream flavor was pistachio on pistachio on pistachio :).
It’s a quick and affordable recipe, doesn’t need dairy or eggs, and carries less sugar than usual muffin recipes, due to the rich flavor of almond extract.
I tell you that rich pistachio flavor mixed with rapsberries is the best combo!!
Makes about 8-10 muffins
2/3 cup fresh spinach
1/2 cup vanilla soymilk
1 pistachio pudding, I used Sojasun but this is not sponsored, just really love the stuff! If you want to try it and love pistachio really don’t hesitate, I’ve been eating this stuff since 3 years now and it really never fails!! It’ll add extra flavor, but you can definitely choose another one or even swap for 1 flaxseed vegan egg, 1/2 cup apple sauce, or 1 mashed banana, the green pistachio color will come from the spinach and the main pistachio flavor will come from the almond extract 😉
1 tsp Almond extract
2 tbsp coconut oil, melted
1 1/2 cup flour
2 tsp baking powder
2/3 cup sugar
Pinch of salt
2/3 cup pistachios unsalted, roughly chopped
1/2 cup frozen raspberries
Preheat your oven to 180°C, line 8-10 standard-size muffin cups.
Whisk the flour, baking powder and salt in a large bowl.
Blend together the melted coconut oil, sugar, pistachio pudding, spinach, soymilk and almond extract until smooth. If coconut oil begins to solidify because others ingredients are cold, simply pop in the microwave for a few seconds.
Add wet to dry ingredient, combine. Add half of frozen raspberries, half of pistachios, gently combine again so the raspberries don’t tint the batter pink.
Fill batter into the muffin cups. Top with the rest of chopped pistachios and raspberries.
Bake for 15-25 minutes or until a toothpick is inserted in the middle and comes out clean.
Enjoy! It’s delicious by itself but with a cup of hot cocoa, it’ll be heaven!