Vegan Gluten Free
Most desserts contain gluten, processed sugar, and dairy, which don’t agree with many people. Not ours! White flour doesn’t cut it in our book. Instead, we use oats and buckwheat flour. Don’t be fooled by the name. Buckwheat is not wheat, and doesn’t contain gluten. It’s actually a seed that acts like a grain, known as a “pseudo grain”. The spices, coconut, and mango add natural sweetness, decreasing the need for sweeteners. We must warn you, these cookies are rustic looking! But they sure are delicious and make you feel good.
- 3 cups rolled oats (be sure they’re labeled gluten free for strictly gluten free guests)
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buckwheat flour
- 1 cup unsweetened shredded coconut
- 1 Tbsp real maple syrup
- ¾ cup sucanat, coconut sugar, or your favorite sweetener
- ½ cup refined coconut oil, warmed
- 1 mango, peeled and pureed or ½ cup applesauce
- 1 tsp vanilla
- 1 can organic pumpkin puree (check ingredients that it only pumpkin)
- 1 cup macademia nuts, roughly chopped in food processor (optional)
- 1 cup dried cranberries
Pre heat oven to 375.
Blend oats in food processor to create oat flour. Add cinnamon, nutmeg, baking powder, baking soda, salt, buckwheat flour, and coconut, and pulse five times. Transfer to a mixing bowl.
In the food processor, combine maple syrup, sucanat, warmed coconut oil, vanilla, and pumpkin puree. Mix well.
Add wet ingredients to dry ingredients and mix. Fold in nuts and cherries.
Either drop tablespoons on baking sheet or roll dough into small balls and slightly flatten on the baking sheet. Bake for 25 minutes.
Note: You can mix some mini dairy free dark chocolate chips into the dough for a chocolate twist. However, most chocolate chips do contain refined sugar, so it reduces the health factor slightly.