I love summer because I can go to the market and buy whatever’s in season and challenge myself to make something healthy and absolutely delicious! So, I found delicious, tart black currents and decided to make vegan and gluten free cookies! These cookies are out of this world delicious and extremely light! BTW you can use any of your favorite berries instead of black currents, in this recipe.
Total: 15 min
Prep: 5 min
Cook: 10 min
Yields: 12-14 cookies
1 cup fresh black currents (you can also use blackberries, blueberries, or raspberries)
2 ripe apricots, pitted (you can also use 1 banana, 2 peaches, or a mango)
½ cup maple syrup
1 teaspoon vanilla extract
¼ cup nut butter (optional)
2 flax eggs (2 tablespoon ground flaxseed +2 tablespoons warm water)
1 cup rolled oats
½ cup oat flour
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon Himalayan pink salt
Preheat the oven to 375 degree F. Line a baking sheet with parchment paper.
Using an electric mixer mix together the black current and apricots until mashed and well combined. Add the maple syrup, vanilla extract, nut butter and flax eggs, and mix until combined. Add the oats, oat, flour, baking powder, baking soda, cinnamon, and salt, and mix well. Let the batter rest for 5 minutes.
Using an ice cream scooper scoop the batter onto a prepared baking sheet and bake for 10 minutes. Let cook and enjoy with your favorite beverage!