today i have for you a very special guest: my friend julianna. she's going to share the recipe we adapted when i was over at her place in los angeles last weekend. enjoy.
*photographs by julianna y.
hello, my name is julianna and i run a little lifestyle + fashion blog called bursts of beauty. izzy and i have known each other for a very long time, so when she visited los angeles, it was only appropiate to share a day together. we dined at gracias madre, a wonderful vegan mexican restaurant in west hollywood and sipped on some iced lattes and green juice at alfred coffee. there, i proposed the idea of baking together. when we got back, we did some research and found a great recipe for oatmeal + chocolate cookies and made a few twists.
flourless almond butter cookies
2 tbsp flax seeds
5 tbsp water
2/3 cup rolled oats
1 tsp baking soda
3/4 tsp salt
1/2 cup almond butter
1/2 cup peanut butter
2/3 cup turbinado/brown sugar
1 tbsp vanilla extract
1/4 cup almond milk
2/3 cup dark chocolate chips
1/3 cup dried cherries
1/ preheat oven to 350F
2/ whisk together flax seeds and water (this makes 2 vegan eggs)
3/ line a baking sheet w/ parchment paper or non-stick spray of your choice
4/ in medium bowl, combine oats, baking soda, and salt
5/ in another bowl, combine almond butter, peanut butter, sugar, almond milk, vanilla extract, and vegan "eggs". use a handmixer to mix until smooth
6/ pour wet with dry and stir until the mixture becomes like a cookie dough. if too wet, add more oats. if too dry, add more almond milk
7/ stir in chocolate chips + cherries
8/ roll a small amount of dough into a ball shape and place in a row of three on the baking sheet. spread the cookie dough balls out so they won't combine when baked in the oven
9/ bake for 9-11 minutes. let cookies cool before removing from the baking sheet
10/ enjoy!
