Vegan Cherry Pie Cookies
These tender, buttery cherry pie cookies have oats, coconut, cinnamon, vanilla and gluten free flour to make them a delicious, vegan summer spin on a cherry pie dessert.
Servings: 13 cookies
Ingredients
Wet - blend:
- ⅓ cup almond butter
- ¾ cup silken tofu
- ½ cup maple syrup, dark
- 1 stick of vegan butter, Earth Balance (room temp or lightly melted)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Dry:
- 1 cup gluten-free flour blend (I used Bob's Red Mill 1:1 flour)
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ⅓ cup reduced fat coconut flakes
- ½ cup rolled oats
- 22g (or about 2 Tbsp) vegan protein powder (I used pea protein -- unsweetened)
Fold in:
- 1 cup pitted organic cherries, room temperature (fresh or frozen and thawed)
- NOTE: You can use whole pitted cherries or chop them for smaller bits
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or grease lightly.
- Blend all the wet ingredients until smooth.
- Combine all the dry ingredients in a large mixing bowl, then fold in the wet ingredients.
- Fold in the cherries.
- Scoop the cookies out onto the greased or lines baking sheet. I like to use a small "ice cream scoop" tool for even cookie sizes.
- Bake at 350 degrees for 15-18 minutes -- or until the cookies lightly brown along the edges and tops.
- Cool on a cooling rack for ten minutes before serving. Store leftovers in the fridge or freezer.