Plant-Based Cake Batter Cookies

You guys, the texture and taste of these gluten-free vegan plant-based cake batter cookies are insane. These gluten-free cookies melt in your mouth, and the secret is....wait for it....organic almond extract and maca powder! They make this healthier plant-based cookie taste just like cake batter but with no eggs, no dairy, no gluten, and no soy. Check out this mushroom powder blend for an additional healthy boost. Surely, by now, you've heard of the benefits of incorporating 'shrooms into your diet, but the snapshot is that they provide antioxidants, anti-inflammatory and anticancer properties, and are said to boost energy and cognition. (Hello, fellow tired mamas. We need this in our lives!) So basically, reach for these plant-based cookies for a super delicious and health-beneficialous treat! (Okay, I made up the word beneficialous but it's cute, right?)

I'll be remaking this and playing around with the type and amount of sprinkles, but the taste is there, and they. are. good. I used these sprinkles because the ingredients are pretty clean.

Superfine almond flour lends a great texture (and protein) but you can swap it out for regular gluten-free flour. You can also do 2/3 cup almond flour and 2/3 cup gf all purpose flour. Just don't use coconut flour or anything that will completely change the moisture (coconut flour would make these way too dry).

If you want a more traditional cookie texture (like I did in my second batch above, use 2 tablespoons tapioca or arrowroot flour instead of 2 teaspoons

Cake Batter Cookies

yields around 10 big cookies

Ingredients:

1/2 cup softened coconut oil

2/3 or less cup coconut sugar 

1/4 cup unsweetened cinnamon applesauce (plain is okay too)

1/4 cup almond butter

1 tsp pure vanilla extract

3/4 tsp almond extract 

1 cup gluten-free flour 

1/3 cup almond flour

2 tsp arrowroot or tapioca flour (use 2 TBSP for a crispier cookie or 2 tsp for the chewier option)

1/2 tsp maca powder 

1/2 tsp baking powder

1/2 tsp baking soda

3 or 4 TBSP plant-based sprinkles 

Optional: 2 tsp mushroom powder blend for a more energizing cookie to keep you motivated on your day! This National Library of Medicine scientific study shows the amazing power of Reishi and Lion's Mane mushroom powders; both are anti-inflammatory, have anticancer properties and may even contribute to healthier cognition and energy levels. Chaga and cordyceps also make a beneficial addition to plant-based cookies (or any baked good!)

For even baking, opt for a silicone baking sheet. These are reusable for a long time, and yield a perfect texture.

Directions:

1. In a stand mixer or with a hand mixer*, beat the softened oil (not melted) with the sugar until creamy.

2. Add in applesauce and extracts and mix well. Fold in all the dry ingredients, adding sprinkles and chocolate chips last.

3. Chill batter in the fridge while you heat the oven to 350F.

4. After about 10-15 minutes, divide batter onto a silicone-lined baking sheet (you may need two) and bake for 9-12 minutes. You want them golden on the bottom and soft but not too soft.

5. Let pan cool on a wire rack for a few minutes, then the most delicious easy plant-based cookie!

*This KitchenAid one is less than $40 and a perfect shade (I love hand mixers because the cleanup is way easier, and you have more control).

Like what you see? Get the new gluten-free healthier dessert cookbook for similar healthier recipes that everyone including picky kids will LOVE!

Awesome substitution ideas that are tried and true by yours truly: instead of applesauce, try mashed sweet potato. I had extra from Thanksgiving, so I used sweet potatoes with cinnamon instead of applesauce. You can also add an extra 2 TBSP almond butter for a chewier texture. Hemp seeds are also a nutritious addition, and you can just toss it a handful without altering the taste!

Happy Baking!

xx