b'P I N E A P P L E oat C O O K I ES vegan, gluten-freeMAKES12 cookies SPECIAL EQUIPMENTn/ac o o k i eThese are hearty oatmeal cookies with a lot of tropical flavors. Theyre toppedI N G R E D I E N T S with a vegan streusel that uses finely chopped dried pineapple instead of sugar. 6 Tbsp water2 Tbsp ground flaxseed1 c rolled oats, gluten-free C O O K I E D I R E C T I O N S Preheat the oven to 350F. In a bowl, mix the ground flaxseed1 c oat flour with the water to create a flax egg. Set aside while you assemble the dry ingredients. tsp baking powder In another bowl, combine the rolled oats, oat flour, baking powder, baking soda, tsp baking soda coconut sugar, and cinnamon. Whisk to combine. 1 tsp cinnamon Combine the coconut oil, maple syrup, and vanilla extract with the flax egg, c coconut oil then fold the dry ingredients into the wet. Stir until well mixed.c coconut sugar c maple syrupSpoon out the cookie mixture onto a lined or greased cookie sheet. Press them down 1 tsp vanilla extract with the spoon making a dimple on the top. The cookies will not spread when baked. Bake for 8-10 minutes.P I N E A P P L EP I N E A P P L E S T R E U S E L D I R E C T I O N S Cut the pineapple into a very small dice.s t r e u s e lIn a small bowl, mash the banana with the coconut oil. Add the dried pineappleI N G R E D I E N T S and the oats. Stir until the texture becomes crumbly. Place a small amount c dried pineapple in the dimple on each cookie. cup rolled oats, gluten-free1 banana, very ripe1 Tbsp coconut oil N O T E Coconut sugar tastes similar to brown sugar, but with mild caramel notes.Feel free to substitute date sugar or brown sugar if you prefer.sweets & treats 93'