Vegan Oatmeal Cookies (GF)
User Reviews
4.8
48 reviews
Excellent
Vegan Oatmeal Cookies (GF)
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Undetectably vegan and gluten-free oatmeal raisin cookies! Just 30 minutes and simple methods required for perfectly chewy oatmeal cookies. A perfect healthier treat for any time of year!
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Ingredients
- 3/4 cup almond flour or almond meal
- 3/4 cup rolled oats (certified gluten-free as needed)
- 1/4 cup gluten-free flour blend (or sub unsweetened desiccated or shredded coconut, but cookies will be less fluffy)
- 1/4 cup raisins (or other dried fruit)
- 3/4 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/3 cup packed organic brown sugar (or sub coconut sugar)
- 1/4 cup aquafaba (the brine/liquid in a can of chickpeas // if not vegan, sub egg whites)
- 2 Tbsp almond butter* (or other nut or seed butter)
- 2 ½ Tbsp avocado or melted coconut oil*
Instructions
- Heat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
- In a large mixing bowl, stir together almond flour, oats, gluten-free flour, raisins, baking powder, cinnamon, salt, and brown sugar.
- In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously, which will take much longer) until light and fluffy and loose peaks have formed. (Add 1/8 tsp cream of tartar to help them along if not whipping.)
- To the aquafaba, add the almond butter and oil and beat or whisk to combine. (The mixture will deflate a little — that's okay). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). If not baking immediately, cover and chill in the refrigerator for up to 2-3 days (the cookies will develop a bit more flavor and slightly firmer texture if the dough chills, but chilling this long is not necessary).
- Scoop dough into roughly 2-Tablespoon amounts (I like this scoop) and place on prepared baking sheet with about a 1-inch gap in between each cookie to allow for spreading. Press down slightly with your palm to form a disc. Then use fingers to tuck in any raisins that might be sticking out. There should be about 12 cookies.
- Bake for 12-14 minutes, or until the edges are slightly golden brown and they’ve puffed up and expanded a bit. Remove from oven and let cool for 5 minutes on the pan before enjoying (they will continue firming up as they cool).
- Store leftovers in a loosely sealed container at room temperature up to 2-3 days, or in the freezer for 1 month. We recommend storing them in the freezer once cooled to help retain their crispy exterior. These are so delicious when warm and dipped in homemade almond milk or a chai latte!
Notes
- *If oil-free, you can try subbing additional almond butter (or other nut butter) or applesauce, but the cookies will not be as crisp or golden brown. *Nutrition information is a rough estimate calculated with avocado oil and without optional ingredients.
Nutrition Information
Show Details
Serving
1cookie
Calories
147
(7%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
8.2g
(13%)
Saturated Fat
0.8g
(4%)
Polyunsaturated Fat
1.7g
Monounsaturated Fat
5.2g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
83mg
(3%)
Potassium
130mg
(4%)
Fiber
1.9g
(8%)
Sugar
8.6g
(17%)
Vitamin A
1.1IU
(0%)
Vitamin C
0mg
(0%)
Calcium
54.2mg
(5%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 12(Cookies)
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 147 | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 8.2g | 13% |
| Saturated Fat | 0.8g | 4% |
| Polyunsaturated Fat | 1.7g | 10% |
| Monounsaturated Fat | 5.2g | 26% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 83mg | 3% |
| Potassium | 130mg | 3% |
| Fiber | 1.9g | 8% |
| Sugar | 8.6g | 17% |
| Vitamin A | 1.1IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 54.2mg | 5% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
48 reviews
Excellent
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