Vegan Chai Coconut Oatmeal Cookies

thevegan8.com

Eileen smiles

1 ¼ cups (125g) old-fashioned rolled oats (not instant!)

½ cup (64g) superfine oat flour (up to 2 tablespoons (16g) more if needed)

½ cup (40g) shredded unsweetened coconut

1 ½ teaspoons baking soda

¼ teaspoon fine sea salt

1 ½ tablespoons chai spice blend (store-bought or use my blend below)

¾ cup (240g) pure maple syrup

½ cup + 2 tablespoons (160g) raw cashew butter (with no added oil, I make my own here)

2 tablespoons (32g) super creamy roasted almond butter

subheading: CHAI SPICE BLEND (use all of this for the recipe above):

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

1 teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground black pepper

⅛ teaspoon ground cloves

subheading: NOTE:

Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.

I use this scale.

Directions at thevegan8.com

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