Recipe: Delicious [vegan] Oats cookies with cashews leftovers

[vegan] Oats cookies with cashews leftovers. Cashew butter lends itself to a buttery delightful gluten free + vegan snack. On two separate rimmed baking sheets, toast the coconut and oats. Here is how you achieve that. Ingredients of [vegan] Oats cookies with cashews leftovers. Since getting a nut milk machine, I've been making a lot of nut milk, which leaves me with a lot of leftover nut pulp.

I've been doing mostly cashew milk, so I decided to create an easy recipe for cashew pulp cookies. Stir in oats, cherries, walnuts, and pancake syrup. Make a well in the center; pour in applesauce, vegetable oil, and vanilla extract. You can cook [vegan] Oats cookies with cashews leftovers using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of [vegan] Oats cookies with cashews leftovers

1. You need of bowl A.
2. You need 5 tsp of sugar.
3. Prepare 1 tbsp of honey (optional for vegan).
4. You need 2 tbsp of coconut oil.
5. Prepare 1 cup of soy milk.
6. It's of bowl B.
7. You need 2 cups of oats.
8. It's 1 cup of flour.
9. Prepare 1 tsp of baking powder.
10. You need of topping.
11. Prepare of cashew leftovers from the bottom of the packaging.

No, there is all-purpose wheat flour used in this recipe. If you're looking for vegan and gluten-free breakfast cookies, I strongly recommend these oatmeal raisin cookies. Serving and Storing - Serve these cookies once they are cool. Freeze leftover cookie dough for up to two months.

[vegan] Oats cookies with cashews leftovers instructions

1. Put sugar, 🍯, 🥥 oil (I usually keep it in solid state in the fridge so it might be a challenge to dig it from a jar) and milk into a big cup or a bowl and melt it all together in a microwave.
2. So the original recipe says to sieve the flour, but I never do that. might worth a try though. mix in oats and baking powder.
3. Stir melted liquid heavily until smooth, then add to dry ingredients and mix until it becomes creamy.
4. Cover the tray with backing paper and spoon the mix on it trying to make a round cookies shape. Leave room in between as they will grow while cooking.
5. Sprinkle cashews over the future cookies (you might use any nuts here and grind it into chunks by yourself, but fortunately for me I am buying big packs of cashews at stores where staff and another customers have lovely done it for me already, so I have plenty of cookies toppings).
6. Bake at 180C for 10-ish minutes until brown..

To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Line a cookie sheet with parchment paper or greased foil. In a large bowl, whisk together all of the dry ingredients: oats, oat flour, flaxseed, spices and salt. In a medium bowl, whisk together all of the wet ingredients: coconut oil, almond butter, coconut sugar, maple syrup and vanilla.