In a bowl, combine the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the coconut oil, oat milk, vanilla, pine nut butter, miso, and apple cider.
Combine wet and dry ingredients
Line a tray with baking paper. Take about 1 1/2 tbsp of dough for each cookie and shape them into flat disks, then place them on the tray. Top with pine nuts, and gently press them into the cookies. Bake the cookies at 180°C / 356 °F for about 13 min or until golden brown.
Dip into a glass of oat milk and enjoy these little nutritious pieces of umami heaven.
Pistachio Lactation Cookies
Chocolate Cake Pops
Vegan Pine Nut Cookies 🍪
Rated 5.0 stars by 2 users
Category
Cookies
Cuisine
Baking
Author:
veg.dek
Servings
9 Cookies
Prep Time
20 minutes
Cook Time
13 minutes
This recipe is easy to make and yields about 9 BIG COOKIES.
Ingredients
Dry:
60 g White quinoa flour*
30 g Flax seed meal*
80 g Oat flour*
70 g Coconut sugar
1/2 tsp Baking powder
1/8 tsp Salt
Wet:
50 g Melted coconut oil
70 g Unsweetened soy or oamilk
1 tsp Vanilla extract
100 g Pine nut butter
1 tbsp Miso paste
1 tbsp Apple cider vinegar
Addins:
60g Pine nuts
Directions
In a bowl, combine the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the coconut oil, oat milk, vanilla, pine nut butter, miso, and apple cider.
Combine wet and dry ingredients
Line a tray with baking paper. Take about 1 1/2 tbsp of dough for each cookie and shape them into flat disks, then place them on the tray. Top with pine nuts, and gently press them into the cookies. Bake the cookies at 180°C / 356 °F for about 13 min or until golden brown.
Dip into a glass of oat milk and enjoy these little nutritious pieces of umami heaven.
Recipe Note
*I simply blended whole quinoa, flax seeds & oats until flour-like
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