Vegan Orange Chocolate Cashew Cookies Recipe2/3 cup maple syrup
2/3 cup brown rice syrup
2/3 cup canola oil
1 teaspoon vanilla extract
1 cup roughly chopped cashews
1 cup chocolate chips
2 cups barley flour
2 cups oat flour
zest of 2 oranges
1 teaspoon ground cinnamon
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda
1 teaspoon salt
1) Whisk together the flavor building ingredientsPreheat your oven to 350F (177C). In a large bowl, whisk together maple syrup, brown rice syrup, canola oil and vanilla extract. Stir in the cashews and chocolate chips.
2) Whisk together the dry ingredientsIn another large bowl, whisk together barley flour, oat flour, orange zest, cinnamon, baking powder, baking soda and salt.
3) Mix the cookie doughPour half of the dry ingredients into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Add the remaining dry ingredients to the bowl containing the wet ingredients and mix as much as you can with the spoon until the dough is well mixed.
4) Bake the vegan cookies to perfectionForm the dough into 1 ½ inch balls, place on a lightly oiled or parchment paper lined cookie sheet and bake for 12 to 15 minutes or until lightly golden. Allow the cookies to cool for 2 minutes before transferring them to a rack with a spatula to cool completely. Switch the cookie sheets on the racks halfway through the baking duration. The cookies will bake more evenly this way. Store the cookies in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. This recipe makes about 20 Vegan Orange Chocolate Cashew Cookies.
Get a price on the Baking Sheet I Recommend at Amazon.