Vegan Rose White Chocolate Chip Oats Cookies
Community Member
July 29, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 24 cookies
- 2 cups gluten-free oat flour (250 g)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup melted coconut oil (60 mL)
- 1 tablespoon rose water
- ¼ cup coconut sugar (50 g)
- ¼ cup pure maple syrup (85 g)
- 2 flax-eggs, (2 tablespoons ground flax + 6 tbsp water, whisked together, set for 15 minutes)
- 2 tablespoons dried rose petal
- 1 ½ cups vegan white chocolate chips (215 g)
Nutrition Info
- Calories 299
- Fat 19g
- Carbs 25g
- Fiber 9g
- Sugar 7g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- Whisk together all of the dry ingredients in a mixing bowl: oat flour, baking soda, baking powder, and salt.
- In a separate, large mixing bowl, combine the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs, and rose water and mix until thoroughly combined.
- Combine the dry and wet ingredients in a mixing bowl. Whisk until everything is well mixed. Stir in the chocolate chips and rose petals.
- Cover the cookie dough bowl. Allow to remain at room temperature for 10 minutes to allow the dry mixture to absorb the liquid mixture.
- Scoop about 2 teaspoons of cookie dough onto the baking sheet lined with parchment paper. Use your palm to softly flatten the cookies into a circular disc, they will not spread while baking. Chocolate chips can be pressed into the tops of the cookies if desired.
- Bake for 8-10 minutes, or until lightly golden brown and set. With a flat, heatproof spatula, remove the cookies from the baking sheet and set them on a cooling rack to cool. Allow to thoroughly cool and serve.
Ingredients
for 24 cookies
- 2 cups gluten-free oat flour (250 g)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup melted coconut oil (60 mL)
- 1 tablespoon rose water
- ¼ cup coconut sugar (50 g)
- ¼ cup pure maple syrup (85 g)
- 2 flax-eggs, (2 tablespoons ground flax + 6 tbsp water, whisked together, set for 15 minutes)
- 2 tablespoons dried rose petal
- 1 ½ cups vegan white chocolate chips (215 g)
Nutrition Info
- Calories 299
- Fat 19g
- Carbs 25g
- Fiber 9g
- Sugar 7g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- Whisk together all of the dry ingredients in a mixing bowl: oat flour, baking soda, baking powder, and salt.
- In a separate, large mixing bowl, combine the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs, and rose water and mix until thoroughly combined.
- Combine the dry and wet ingredients in a mixing bowl. Whisk until everything is well mixed. Stir in the chocolate chips and rose petals.
- Cover the cookie dough bowl. Allow to remain at room temperature for 10 minutes to allow the dry mixture to absorb the liquid mixture.
- Scoop about 2 teaspoons of cookie dough onto the baking sheet lined with parchment paper. Use your palm to softly flatten the cookies into a circular disc, they will not spread while baking. Chocolate chips can be pressed into the tops of the cookies if desired.
- Bake for 8-10 minutes, or until lightly golden brown and set. With a flat, heatproof spatula, remove the cookies from the baking sheet and set them on a cooling rack to cool. Allow to thoroughly cool and serve.
Submit a recipe to Tasty
Have a recipe of your own to share?Submit your recipe here.
Submit your recipe here.