raw vegan cookies

♡Best vegan cookies♡
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This is a recipe I’ve been using for a long time, and I wrote it down in my notebook. I think I found this recipe on YouTube so if u find it someone where just know this isn’t my own recipe!!! Hope you enjoy :)
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Ingredients:

¼ cup coconut oil
¼ cup vegan butter
1 cup any sugar of your choice
1 tbsp vanilla
¼ cup plant milk
2 cups flower
1 tsp baking Soda
1 tsp baking powder
½ to 1 cup vegan chocolate chips

Directions:
Preheat your oven to 350 degrees Fahrenheit. Mix together the coconut oil, vegan butter, and sugar. Add vanilla and almond to this mixture. In a separate bowl, add the rest of the ingredients (except chocolate chips), and mix together. Now, add the dry ingredients to the wet ingredients and combine. Stir in chocolate chips. Spray cooking spray (optional) onto baking sheet and at 1 tbsp of cookie dough onto sheet for each cookie. Bake 8-10 minutes at 350 degrees Fahrenheit. AND BAM 💥 you got yourself delicious 😋 vegan cookies 🍪!!!
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Thank you for reading my post! Please like, reblog, and follow ♡ if you have any comments, questions, or concerns please feel free to tell me. If you try this recipe out please tell me and send a picture!

Vegan/paleo/gluten free/raw cookie dough in five minutes!

• 1 banana (puréed)
• ½ cup oat flour (coconut flour for paleo option)
• 1,5 tbsp of almond butter
• 1 tbsp of honey
• 1 tbsp of almond milk
• 1 tsp of cinnamon
• chocolate chips/ raisins/ cocoa nibs

Process everything (except for chocolate chips) in a blender. Add the chocolate and mix with a spoon. Easy method, generous serving!

Lazy but super healthy peanut butter raw cookies that are absolutely insane, so delicious.

Ingredients-

2 cups of rolled oats,
Pinch of salt,
10 pitted dates (or 13 if you want the cookies extra sticky, I used 13),
1/2 cup of natural peanut butter,
6 tbsp of almond or hazelnut milk.

Method-

Blitz the oats and salt in a food processor into a fine powder then add the dates (I find it easier if you soak the dates in warm water for 15 minutes before hand because it makes them softer and works better as a bonding agent) and the peanut butter and blitz for about 30 seconds or longer depending on your processor. Add the milk then blitz till all combined. The mixture should be a caramel brown colour with flecks of oats here and there. Roll the mixture into balls (squeezing the mixture before rolling helps it bond together) then put them on a baking tray and into the freezer for 15 minutes to harden. Store them in the fridge and eat within a week (they keep for months in the freezer).

I managed to make 8 out of this mixture. Double or triple mixture if you want to make more than 8.

Spent the day with my best friend. She came over around lunch time and didn’t leave until just before dinner. We went out quickly to the shops & found some raw “healthy” cheesecake desserts at She’s Apples and ate them at home. We were going to do the park but we realised we didn’t have spoons. Evelyn was a good girl too. It was nice to have her here to spend the day with. We both needed the time together ❤️

So I asked you on INSTAGRAM which recipe you wanted to see on the blog ‘n the most answers I got were for the recipe for the chocolate ‘ginger bread'oatmeal … ! Here it is ! :-)
I really hope you like the recipe , as it is a really warming breakfast , perfect for the cold (sadly snowless) mornings.
Please , if you make it - TAG me in the pic 'n caption on INSTAGRAM [ @ pearsnpancakes ] so I can see it ! I love seeing your recreations 'cuz I love love feedback and 'cuz it means I don’t just post the recipes here for nothing… and also because from time to time I wanna share my favorite recreations on my INSTAGRAM page for all to see ! :-)

Chocolate 'Ginger Bread'Oatmeal


INGREDIENTS
70g fine oats , gluten free
250ml cashew milk (or any other non-diary)
1tsp ginger paste
1tbsp raw cacao powder
1/4tsp ceylon cinnamon
1/4tsp ground star anise
a pinch nutmeg 'n cardamom
1tsp raw cacao bean nibs
1 piece dark chocolate

DIRECTIONS


In a small sauce pan mix the oats with cashew milk , ginger paste , raw cacao powder , cinnamon , nutmeg , cardamom 'n ground star anise. Turn on the stove , bring to a boil 'n reduce the heat. Stir from time to time. When it reaches the consistency you like , stir in the cacao bean nibs 'n the piece dark chocolate.Make sure it has combined well or add the dark chocolate piece on top after you have moved the oatmeal to a bowl. Add your toppings and enjoy with a cup of tea.

[more recipes can be found using THIS link and make sure to follow me on INSTAGRAM ]

Raw Vegan Cookie Dough!!!
Low fat, vegan and nut free baby! Just the way I like it on a high carb lifestyle.  My recipe makes a bunch of lovely little cookie dough balls so you can store them in the freezer and snack on ‘em whenever!! Don’t feel guilty eating the whole batch! Remember to tag me on Instagram (@raw_manda and #rawmanda) if you use my recipes so I can see your creations!!

Recipe:
2 cups gf rolled oats
10 medjool dates
5 tbsp water
2 inches vanilla bean
3 tbsp shredded coconut
2 tbsp cacao nibs (or vegan chocolate chips)

First, blend oats until it becomes a flour.  Add in shredded coconut and vanilla bean.  Slowly add in dates and water.  If using a vitamix, you may have to do this in 2 batches! Roll into balls and store in refrigerator or freezer!

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Making the most of days off- Raw vegan cookie-dough ice-cream in bed <3

Recipe:

5 frozen bananas

2 handfuls sultanas

1 teaspoon coconut sugar (optional)

Blend 4 of the bananas with a dash of water & 1 handful of sultanas. Once smooth add the other frozen banana and blend until chunky. Finally add the rest of the sultanas & coconut sugar!