Maple-walnut oatmeal cookies
Vegan oatmeal cookies sweetened with maple syrup, with raisins, walnuts, flaxseed, almond flour and cassava flour.
Prep20 min
Cook20 min
Rest15 min
Oven175°C
Servings12
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 3 g ground flaxseed rounded
- 15 ml water rounded
- 80 g pure maple syrup rounded
- 72 g refined coconut oil, just melted rounded
- 5 ml vanilla extract rounded
- 75 g raisins rounded
- 30 g walnuts, chopped rounded
- 120 g certified gluten-free rolled oats rounded
- 48 g fine almond flour rounded
- 30 g cassava flour rounded
- 1 g baking powder rounded
- 1 g baking soda rounded
- 3 g fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 175°C and line a flat baking sheet. Stir the flaxseed and water in a large bowl and leave for 5 minutes.
- Whisk the oats, almond flour, cassava flour, baking powder, baking soda and salt separately.
- Stir the maple syrup, melted coconut oil and vanilla vigorously into the flax mixture. Add the raisins and walnuts.
- Fold in the dry ingredients. The mixture will be sticky.
- Form 24 tightly packed heaped-tablespoon balls, place 2.5 cm apart and flatten slightly into mounds.
- Bake for 18 to 20 minutes until golden. Slide the parchment onto the counter and cool the cookies fully before lifting.
Notes
- Maple syrup and raisins still contain sugar; the factual distinction is no refined sugar, not sugar-free.
- Use certified gluten-free oats and verified labels when gluten-free preparation is required.
- Mixing the raisins and walnuts into the wet ingredients prevents dry flour pockets in their crevices.
- Contains almonds and walnuts. Store airtight after complete cooling.
Sources consulted
Sources consulted
From Christoph Mayer