Chewy Nutty Cookies - Cheeky Coconuts
These cookies are a delicious guilt free Vegan snack. Made using Table of Plenty Crunchy Fruit Free Nutty Muesli which is made from the finest ingredients.
Chewy Nutty Cookies: Recipe
2 cups Table of Plenty Crunchy Fruit Free Nutty Muesli
1 Chia Egg (1 table spoon ground chia with 2 tablespoon of water)
1 teaspoon vanilla bean powder (5g)
1 teaspoon baking powder (5g)
Pinch of salt
1 Banana Mashed (100g)
1/3 cup maple syrup (80ml)
2 tablespoons crunchy peanut butter
60g 80% dark chocolate chopped
1. In a large mixing bowl combine muesli
vanilla, baking powder & salt
2. In a small bowl mix chia egg, banana & maple syrup, then add peanut butter
whisking until a smooth batter is formed
3. With a wooden spoon mix wet ingredients into the Muesli mixture until will combine
4. Add Chocolate and Mix
5. Arrange dessert spoonful of mixture onto lined baking tray
and press down with a fork
6. Bake in the oven on 180 degrees for 10-15 minute or until golden brown
Find more vegan recipes @cheekycoconuts.com
Music: bensound.com
Jennifer Garner's Pretend Cooking Show - Episode 35: Pumpkin Oatmeal Cookies
Pretend Cooking Show: Pumpkin Oatmeal Cookies ????????
Pumpkin Oatmeal Cookies are the most obvious cookies you’ve never made, so Mom and I baked some for you. Fall flavors of pumpkin and spice with the nutty crunch of oatmeal—yum. In Sally's Baking Addiction (I like your recipes, Sally!) the pumpkin is canned, the sugar is sugary, the butter and eggs are rich and delish—there is even a glaze! Oh, you’ll make friends carrying around a plate of these, trust me.
Once Upon a Farm’s special blend, Farmer Jen’s Pumpkin Oatmeal Cookie (benefitting Save the Children US ????♥️), packs all of the flavor with none of the decadence. It is the organic, no sugar added, creamy, delicious, miracle of a bait and switch. Fresh fruits & veggies, there is nothing but happiness here: ????
Brown Butter Pumpkin Oatmeal Cookies by Sally's Baking Addiction
Ingredients:
- 1 cup butter for cookies, 1/4 cup for glaze
- 2 cups rolled oats
- 1 2/3 cups AP flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1 cup sugar
- 3/4 cup brown sugar
- 1 egg yolk, room temp
- 2 tsp vanilla extract for cookies, 1/4 tsp for glaze
- 1 cup pumpkin puree
- 1 1/2 cup powdered sugar
- 3 Tbsp milk
.
Directions:
1. Preheat oven to 350°. If you are doing a glaze, you can brown all butter together. Once browned, reserve 1/4 cup for glaze. Also: BLOT YOUR PUMPKIN! Gently squeezing out moisture with a paper towel makes for cakier cookies. ????
2. Slice butter into pieces and melt over medium heat, stirring constantly. Butter will start to foam, beginning to brown after 5-8 mins: brown specks at bottom of pan, nutty aroma. Once browned, remove from heat and let cool 5 mins.
3. Whisk oats, flour, baking soda, salt, cinnamon, pumpkin pie spice in medium bowl.
4. Pour 1 cup brown butter in a large bowl. Whisk in sugar and brown sugar until combined; whisk in yolk and 2 tsp vanilla. Whisk in blotted pumpkin and slowly add dry ingredients to wet. Dough will be thick and sticky.
5. Using medium cookie scoop, make dough balls and place 3 inches apart on lined cookie sheet. Slightly flatten.
6. Bake ~15 mins/lightly browned. Remove from oven and cool for 10 mins.
7. Glaze: add powdered sugar, milk, 1/4 tsp vanilla to 1/4 cup brown butter. It’s delicious.
8. YUM.
Date: 16, September 2021.
How to Make Crispy Oatmeal Cookies
These oatmeal cookies are crispy delicious and easy to make! If you are a fan of crispy cookies, then you must try these amazing crispy oatmeal cookies. They are vegan, healthier than most of the other cookies and they are perfect with a cup of tea or coffee. Thin and crispy oatmeal cookies are popular all around the world, but when you make them by yourself, they are much tastier.
Full written and printable recipe:
Visit my online shop: and browse my baking supplies and kitchen tools for all of your baking needs.
*Every purchase you make supports my content creation.
More Cookie Recipes:
3-Ingredient Butter Cookies:
Cream Cheese Cookies:
Almond Cookies:
Soft and Chewy Chocolate Chip Cookies:
FOLLOW ME:
The Cooking Foodie Shop:
Instagram:
Facebook:
Website:
Ingredients:
1¼ cups (160g) Oat flour
3/4 cup (70g) Quick/Rolled oats
1 teaspoon Baking powder
1/4 teaspoon Salt
1/3 cup (72g) Coconut oil, melted
1 teaspoon Vanilla extract
1/3 cup (67g) Sugar
3 tablespoon Milk of choice
1/4 cup Walnuts, chopped *optional
Directions:
1. Line a baking sheet with parchment paper and set aside. Preheat oven to 180°C (350°F).
2. In a large bowl mix oat flour, rolled oats, baking powder, salt and sugar.
3. Add coconut oil, vanilla extract, milk and mix until combined.
4. Add chopped nuts and mix until combined (this step is optional)
5. Shape the dough into 14-16 small balls and arrange them on prepared sheet. Flatten the cookies.
6. Bake for 13-15 minutes.
7. Allow to cool on the tray for 5-10 minutes, then transfer to a wire rack and allow to cool completely.
RECIPE INSPIRED BY:
Date Oatmeal Cookies
Cook along with Jenni Lessard as she prepares these Date Oatmeal Cookies.
These double-layers oatmeal cookies are soft, chewy and filled with a sweetened date filling.
Recipe link:
0:00 Introduction
0:43 Types of oats: Rolled Oats
1:00 Types of oats: Quick Oats
1:22 Types of oats: Steel Cut Oats
1:49 Types of oats: Oat Bran
2:04 Type of Oats: Quick Oats
2:36 Oat spotlight
2:53 Preparing the filling
4:46 Preparing the cookie dough
8:49 Forming the cookies
10:53 Baking the cookies
11:17 Topping cookies with date filling
11:47 Topping with additional cookie
11:50 Enjoy!
Follow us on:
Facebook:
Twitter:
Instagram:
Pinterest: