Healthy Vegan Oatmeal Cookies
User Reviews
5
Healthy Vegan Oatmeal Cookies
Description
This Healthy Vegan Oatmeal Cookies recipe starts with rolled oats that are briefly processed until coarsely chopped, avoiding flour-like texture for ideal cookie structure. The oats are mixed with cinnamon, baking powder, unsweetened applesauce, and maple syrup to form a moist batter. Optional add-ins like chocolate chips or raisins provide bursts of sweetness and chew.
The cookie dough is portioned into ten balls using wet hands to prevent sticking, then gently pressed flat to shape. Baking at 350 degrees Fahrenheit for 10 to 12 minutes results in cookies that appear slightly underbaked but set after cooling. A resting period after baking helps firm up the cookies to achieve the desired chewiness with firmer edges and a softer center.
These cookies are suitable for vegan diets and can be stored in the refrigerator for up to a week or frozen for longer storage. They offer a practical, nutrient-rich alternative to traditional cookies, balancing oats and natural sweeteners for a wholesome snack.
Ingredients
- 2 cups rolled oats gluten free if preferred
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ cup applesauce unsweetened
- ¼ cup maple syrup or another liquid sweetener of choice
- ¼ cup chocolate chips optional, vegan; or raisins
Instructions
- Line a baking sheet with parchment paper and preheat your oven to 350 degrees F.
- Add the oats to a food processor and gently process until the oats are finely chopped, with some floury bits, but do not over process into flour.
- Transfer the oats to a mixing bowl and add all remaining ingredients, except for your optional fill in. Mix well to evenly distribute. Now add your fill in of choice, if using and mix well.
- Divide your cookie batter into 10 cookies, roll out a ball in your hands (use wet hands to prevent sticking) and then place down on your baking sheet. Now, using the back of a spoon, gently press each cookie down and shape the sides into a rounded cookie, if needed.
- Bake for 10-12 minutes and remove from the oven. (They will look under done.) Let them cool for at least 5 minutes and then transfer to a cooling rack to cool for an additional 5-10 minutes to get your cookies to completely set and firm up. Enjoy!
Notes
- Process oats just until coarsely chopped to maintain texture; avoid making oat flour.
- Use wet hands to shape cookie dough balls to prevent sticking.
- Press cookies gently when shaping to avoid breakage and help form rounded edges.
- Limit add-ins to no more than ¼ cup to keep cookies cohesive.
- Do not over bake; cookies should appear slightly underbaked for a chewy texture.
- Allow cookies to cool on the baking sheet then on a rack to fully set.
- Store cookies refrigerated for up to 1 week or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Cookies
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89cal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Sodium | 44mg | 2% |
| Potassium | 87mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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