Vegan Butter Pecan Cookies:

Ingredients:

1 cup almonds

1 cup almond butter

1 cup pecans

¼ cup maple syrup or sweetener of choice

¼ cup chia seeds

¼ cup vegan chocolate chips

¼ vegan milk of choice

Directions:

Step 1: Combine your pecans and almonds in a food processor or high-speed blender until it becomes a crumbly texture.

Step 2: Add in the rest of your ingredients and blend until thick.

Step 3: Line a sheet tray with parchment paper and add mixture into a mixing bowl.

Step 4: Form small balls with the cookie dough and flatten with hand to make the cookie shape, top with an extra pecan.

Step 5: Refrigerate until firm, serve, and enjoy!

Vegan Carrot Cake Cookies:

Dry Ingredients:

¾ cup old fashioned oats

1 cup almond flour

¼ teaspoon salt

½ teaspoon baking powder

¾ teaspoon cinnamon

Pinch of nutmeg

¼ cup dates

¼ cup walnuts

Wet Ingredients:

1.5 Tablespoons warm water

1/3 cup maple syrup

1 teaspoon vanilla extract

2 teaspoons flaxseeds

2 tablespoons olive oil

1 ½ cup grated carrots

Instructions:

Step 1: Mix the dry ingredients together, oats, almond flour, salt, spices, baking powder.

Step 2: Make the flax egg, mix the flaxseed with the warm water, mix, and let sit for 5 minutes to thicken.

Step 3: Add the flax egg, maple syrup, oil, and vanilla into the dry ingredients, mix, then add in the walnuts and dates.

Step 4: Mix in the grated carrots and mix well, then refrigerate for 20 minutes.

Step 5: Line a sheet tray with parchment paper and pre-heat the oven to 340 F.

Step 6: Roll the dough into balls and add to sheet tray, top with pistachios or walnuts.

Step 7: Bake cookies for 16-19 minutes.

Step 8: Let cookies cool for at least 5 minutes, serve, and enjoy!

 

Vegan Chocolate Cranberry Cookies:

Dry Ingredients:

½ cup rolled oats

1 ½ cups gluten free flour

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

¾ cup dried cranberries

¾ cup vegan chocolate chips

Wet Ingredients:

¼ cup coconut sugar

¼ + 2 tablespoons melted coconut oil

¼ cup maple syrup

2 flax eggs (6 tablespoons water to 2 tablespoons flax seeds, whisk together, let sit for 10 minutes to let thicken up)

1 teaspoon vanilla extract

Instructions:

Step 1: Preheat oven to 350 F. Line baking sheet with parchment paper.

Step 2: Whisk together the dry ingredients, oat flour, oats, baking soda, baking powder and salt.

Step 3: Whisk together all wet ingredients, coconut oil, maple syrup, coconut sugar, vanilla, and flax eggs.

Step 4: Add the dry ingredients into the wet and whisk together until a dough is formed, fold in the dried cranberries and chocolate chips.

Step 5: Let the dough sit for 10-15 minutes at room temperature.

Step 6: Form small balls (about 2 tablespoons) with dough and add the baking sheet. Add dried cranberries and chocolate chips to top.

Step 7: Bake for 8-12 minutes. Allow cookies to cool, serve and enjoy!