I love cookies. It’s a simple fact of life. That warm, crispy outside with the soft chewy inside that make MY insides go goo-goo with happiness.
Give it 10 minutes. I dare y’all…
BOOM! Happy sugar high gone! Bring me my pillow and slippers so I can crash on my couch.
Why Do We Do This To Ourselves?
We know better. Our bodies are yelling, “WHY?!?” Our response: “We want cookies!”
Y’all, guess what? Your bodies are about to love me forever. There will be a small shrine dedicated to this post. Are you ready?
Cashew. Pecan. Cookies.
Now hold on a minute! I know it’s cookies but it’s these Egg-Free Cashew Pecan Cookies. These aren’t just your simple cookies that come out of a box you bought at your local grocery store. Plus, with one super-simple swap, these are fully vegan cookies.
This delicacy has oat flour, cinnamon, chocolate, cashew butter… honey…
BRB while I go whip up a quick batch while you check out this amazing recipe!
Egg-Free Cashew Pecan Cookies
Ingredients:
- 1 cup oats
- 1/2 cup oat flour
- 1.5 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans
- 1/4 cup mini chocolate chips (enjoy life are vegan) or chopped dark chocolate
- 1 neat egg
- 1/2 cup cashew butter
- 2 tablespoons coconut oil (measured solid)
- 1 tablespoon honey [vegan option: use corn syrup]
- 1/3 cup pure maple syrup
If you haven’t already, make the neat egg and let sit for 1-2 minutes until it gels together.
Preheat the oven to 350 degrees.
In a large bowl, combine the first six ingredients (up to and including the chocolate).
In the microwave, heat the cashew butter and coconut oil until oil is melted.
In a small bowl, combine the cashew butter, coconut oil, honey [or corn syrup] and maple syrup.
Mix until smooth. Add in the flax egg.
Mix the wet ingredients into the dry until everything is combined and wet looking.
Line a baking tray with a silicone mat, parchment paper or tin foil.
Use an ice cream scoop to portion out the batter (makes eleven cookies).
Gently press the balls down into cookies.
Bake for 8 minutes and rotate the tray. Bake for another 8-10 minutes until just cooked. If you like your cookies more firm, leave them on the hot baking tray to cool.
Otherwise, remove from the tray (gently as they haven’t firmed up!) and cool on a cutting board.
Makes 11 cookies.
If you’re not a chocolate fan, consider adding dried cranberries (you could also add orange zest or a few drops of Orange Vitality essential oil) or even dried apples and walnuts.
