Vegan gluten free cookies with rolled oats, almond flour and date chunks. An irresistible, wholesome snack for the whole family. Quick to make, vegan, oil-free and gluten-free.
Heat oven to 175 degrees convection (195 degrees top/bottom heat) and line a baking sheet with baking paper or a permanent baking mat.
Combine rolled oats, almond flour, applesauce, nut puree, maple syrup, baking powder, bourbon vanilla, and salt in a bowl and mix to form a sticky but compact dough.
100 g Oatmeal, 55 g Almond flour, 30 g Applesauce, 120 g Nut puree, 80 ml maple syrup, 1/2 tbspn Baking powder, ¼ tbspn Bourbon vanilla, A pinch of salt
Mix in date chunks.
60 g Dates
TIP: If the dough is too dry, simply add a splash of vegetable milk. Please be careful and do not overdose, otherwise the dough will quickly become too mushy.
Separate 12 equal pieces with a spoon and spread dough on the baking sheet (lined with baking paper or permanent baking mat). Shape into even cookies with moistened hands and place in oven.
Bake for 10-12 minutes. Remove from the oven and allow to cool completely.
Together with a hot drink, with a scoop of ice cream, or just enjoy it!