Vegan Oatmeal Cookies
These simple vegan oatmeal cookies are soft and chewy made with almond flour and sweetened with maple syrup. They're a whole food plant-based gluten-free version of the classic cookie but they aren't missing any of the sweet goodness of the original.
- 1 ½ cups rolled oats gluten-free
- 1 cup blanched almond flour
- ⅓ cup coconut sugar or date sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup raw almond butter
- ⅓ cup maple syrup
- ½ cup unsweetened almond milk
- 2 tsp vanilla extract
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. In a medium bowl mix together the rolled oats, almond flour, coconut sugar, baking soda, cinnamon, and salt.
In a large bowl mix together the almond butter, maple syrup, almond milk, and vanilla.
Fold the dry ingredients into the wet ingredients. Dough will be very sticky.
Using a cookie scoop measure out 1 tablespoon of dough and place on parchment lined cookie sheets about 2 inches apart.
Bake for 10 minutes until golden brown. Allow to sit on cookie sheet for 2 minutes before transferring to a cooling rack to cool completely.
- Make sure oven is preheated to 350 F.
- Use rolled oats. To ensure they're gluten-free get oats that are certified gluten-free.
- Use parchment paper to line your cookie sheet. These cookies are sticky and the parchment paper allows you to easily release the cookies from the sheet without them sticking.
- Dough should be wet and sticky. Almond butter can have a different consistency from one to another. The almond butter I use is on the runny side which helps with a flat crispy cookie. If your almond butter is thick, flatten the cookie with your palm to get avoid having a cookie mound.
Calories: 99kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 113mg | Potassium: 67mg | Fiber: 2g | Sugar: 5g | Calcium: 42mg | Iron: 1mg