Gluten free, heart-healthy, high protein
In Words of Megan – Baking Scientist “If you like the combination of tart and sweet, then these vegan cookies are for you! By combining cherries with chocolate chips, these gluten-free cookies will make your taste buds dance a jig. The pecans and oats give them a real protein boost while providing a good texture. I went light on the natural sweetener – maple syrup – to let the chocolate and cherries really shine. These cookies are a hit with my cycling friends who always crave plant nutrients that give them energy without overloading on refined sugars. good about eating in perfect single-serving sizes. “
Servings Prep Time
6People 35min
Cook Time Passive Time
12min 60min
Servings Prep Time
6People 35min
Cook Time Passive Time
12min 60min
Ingredients
Dry
Wet
Instructions
  1. Preheat oven to 350ºF/180ºC. Cover two cookie sheets with parchment paper or spray with coconut oil.
Recipe Notes

1. Let’s start baking.
2. Toast pecans for 7 minutes until lightly brown. Then place in a food processor along with ½ cup oats and blend until finely ground into flour.
3. Transfer to a medium bowl and add remaining oats, brown rice flour, cinnamon, baking powder, and salt.
4. Wet: In another bowl combine maple syrup, coconut oil, and vanilla. Make a flax egg using hot plant-based milk mixed with ground flaxseed, let sit for 5 minutes and add into the wet ingredients.
5. Add dry ingredients into wet and stir to combine. Fold in chocolate chips and chopped cherries.
6. Form cookies using 2 tablespoons of dough rolled into tight balls. Place cookie balls onto cookie sheets, flatted to ½ inch (12 mm) thick. Make sure they are shaped nicely into round cookies. Space 1 inch (2,5 cm) apart to allow for spreading.
7. Bake 14 minutes or until the cookies have browned a little. Do not overbake these cookies, take them out before they start to brown on the tops.
Hey! cookies are ready to eat or serve.
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