If you thought cookies were out of the picture for a healthy, plant-based, think again! Baking without the usual ingredients like sugar, butter, milk, and eggs can be challenging and especially in creating an end-product that’s tasty and satisfying.
However, I’m here to make it super simple for you. I’ve already done the experimenting and taste-testing for you. Now you can just make these cookies and enjoy!
Not only are these vegan cookies gluten-free SOS-free (sugar-, oil-, and salt-free), but they’re also flour-free! This is a great recipe for those who are trying to lose weight or free themselves from the pleasure trap.
In fact, if you’re a Bright Line Eater, you should know these cookies are in line with the BLE weight-loss plan and can be enjoyed as your breakfast!
These sugar-free cookies were inspired by the delicious local cherries at the farmer’s market this week. There are two main varieties of cherries: sweet and sour.
Sweet cherries are the ones most often found in stores during the summer time. They can be enjoyed fresh by themselves, topped on oatmeal or other breakfast porridges, in salads, and in baked goods, like these cookies.
Most don’t consume sour cherries fresh, but rather use them when making jams and pies. These dishes usually have a lot of sugar added to offset the tartness. Thus, for the most part, you’re better off just sticking with the sweet cherries.
These Apple-Cherry Cookies are delicious, but not overly sweet at all. In fact, if you’re serving them as a dessert to kids or people who do consume a lot of sugar, you may want to add a few dates to increase the sweetness. I hope you enjoy this guilt-free pleasure!
Recipe by Katie Mae
Makes 15–16 cookies | Ready in 35 minutes | Stores 5 days in fridge
- ¼ cup ground flaxseed (1 oz)
½ cup unsweetened, non-dairy milk (4 oz)
1 apple, chopped
1½ cups cherries, pitted (12 oz)
1 tablespoon almond butter (½ oz)
1 teaspoon cinnamon
¾ cup rolled oats (12 oz)
¾ cup quinoa flakes (3 oz)
½ cup walnuts (2 oz) (optional)
- In a small bowl, combine the ground flax seeds and non-dairy milk. Set aside for 5 minutes. Preheat the oven to 350°F and place the rack in the middle of the oven. Line a baking sheet with parchment paper.
- Add the apple, cherries, almond butter, cinnamon, and flax-milk mixture to a food processor. Pulse a couple of times so the fruit is chunky. Add the rolled oats, quinoa flakes, and walnuts. Pulse a couple more times just until you have a semi-chunky, but even consistency.
- Drop spoonfuls of the batter onto prepared baking sheets. Once the dough is on the tray, these cookies won’t spread so you can place them close together.
- Bake for 20 to 25 minutes. Let the cookies cool for a few minutes and then enjoy warm!