Soft and chewy oatmeal molasses cookies are made gluten free and vegan! Ready in less than 30 minutes!
Author:Alexa [fooduzzi.com]
Prep Time:10 minutes
Cook Time:9 minutes
Total Time:19 minutes
Yield:serves 9-10
Category:Dessert
Method:Bake
Diet:Vegan
Ingredients
COOKIES:
1 and 1/2 cups almond flour
3/4 tsp. baking soda
1 and 1/2 tsp. cinnamon
pinch salt
3 Tbsp. coconut oil
2 Tbsp. nut butter
2 Tbsp. molasses
1/4 cup maple syrup
1 Tbsp. vanilla
3/4 cup quick oats
1/4 cup rolled oats
GLAZE:
1 cup organic powdered sugar
2-3 Tbsp. unsweetened vanilla almond milk
Instructions
Preheat your oven to 350 degrees F.
In a large bowl, mix almond flour, baking soda, cinnamon, and salt. Set aside.
In a smaller bowl, add coconut oil and nut butter. Melt in the microwave, about 30 seconds. Add molasses, maple syrup, and vanilla, and mix to combine.
Add your wet ingredients to your dry ingredients, and then mix in both the quick oats and the rolled oats. The dough will be wet and soft.
Measure out 2 Tbsp. dough per cookie and shape your cookies into a flat circle. Place them on a baking sheet and bake for 9 minutes.
Remove your cookies from the oven and press each of the cookies down slightly with a flat surface, like the back of a measuring cup. Allow to cool for 5 minutes on the baking sheet, and then move your cookies to a cooling rack to cool completely.
While your cookies are cooling, make the glaze: In a small bowl, mix powdered sugar and almond milk until a smooth glaze forms. It should be thick, but it also should easily drip in ribbons off of a whisk.
Once your cookies are cool, dip each cookie in the glaze. Place the cookies back on the cooling rack so that the glaze sets; placing your cookies in the fridge can expedite this process.