The Anytime Cookike
An easy-to-make recipe perfect for anytime of the day
Ingredients
- 1/2 cup almond flour
- 1/2 cup gluten-free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 whole egg ( I used the vegan egg substitute from Bob's Red Mill)
- 1/2 cup almond flour
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats, gluten free
- 1/2-1 cup Craisins, soaked in hot water to soften and plump up
- 1/4 cup unsweetened applesauce
- 2 tbsp 100 % canned pumpkin (not pumpkin pie filling )
- Dash pumpkin pie spice 1/4 cup pecans, chopped Optional add ins: raisins, shredded coconut, chocolate chips, walnuts
- 1/4 cup chopped pecans
- Optional add ins: raisins, shredded coconut, chocolate chips, walnuts
Instructions
- Preheat oven to 375 degrees. Lightly spray a cookie sheet with cooking spray, make sure it's dairy-free. I also line my cookie sheets with parchment paper.
- In a large bowl make the vegan egg and whisk with the applesauce, brown sugar until smooth. Then add the flour, baking powder, baking soda and stir to combine.
- Add the brown sugar. Stir to combine. Add in the drained Craisins, 1/4 cup chopped pecans or nuts of your choice or omit all together. Add dash of pumpkin pie spice and mix until well combined. Drop by rounded tablespoon full onto a cookie sheet and bake for 10 to 12 minutes or until done. Cool before storing in cookie tin.