Craving a sweet treat that's both delectable and nutritious? Look no further! These gluten-free vegan oatmeal cookies are about to revolutionize your snacking experience. Imagine biting into a soft, chewy cookie packed with wholesome ingredients that not only satisfy your sweet tooth but also align with your dietary preferences. Whether you're vegan, gluten-sensitive, or simply looking for a healthier dessert option, these cookies are your ultimate solution – and trust me, they're so good, even non-vegans won't believe they're plant-based!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup raisins or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the rolled oats, almond flour, baking soda, and salt. Whisk together until well mixed and any potential lumps are broken up.
- In a separate microwave-safe bowl, melt the coconut oil until it becomes liquid. Add the maple syrup to the melted coconut oil and stir until thoroughly combined.
- Pour the wet ingredients into the dry ingredients and mix with a spatula or wooden spoon until a cohesive dough forms. The mixture should be slightly sticky but hold together well.
- Fold in the raisins or chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.
- Gently flatten each cookie with the back of a spoon or your fingertips, as these cookies will not spread much during baking.
- Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the cookies look set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Use certified gluten-free oats to ensure complete gluten-free compliance.
- Make sure your coconut oil is at room temperature for easier mixing.
- For extra flavor, lightly toast the oats before mixing for a deeper, nuttier taste.
- Don't overmix the dough – this can make the cookies tough.
- If the dough seems too dry, add a tablespoon of plant-based milk to achieve the right consistency.
- For chocolate chip lovers, use dairy-free dark chocolate chips for a truly vegan experience.
- Allow cookies to cool completely to help them set and achieve the perfect texture.
- Store in an airtight container with a piece of bread to keep them soft and fresh.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 0mg
