Naturally Sweet Oat Cookies Vegan Gluten Free Nut Free Recipes
VEGAN OATMEAL COOKIES (GF)
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!
Provided by Minimalist Baker
Categories Dessert
Time 29m
Number Of Ingredients 11
Steps:
- 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!
Nutrition Facts : ServingSize 1 cookie, Calories 147 kcal, Carbohydrate 17 g, Protein 3 g, Fat 8.2 g, SaturatedFat 0.8 g, Sodium 83 mg, Fiber 1.9 g, Sugar 8.6 g, UnsaturatedFat 6.9 g
NATURALLY SWEET OAT COOKIES (VEGAN, GLUTEN-FREE, NUT-FREE)
Make and share this Naturally Sweet Oat Cookies (Vegan, Gluten-Free, Nut-Free) recipe from Food.com.
Provided by Ravenhood
Categories Dessert
Time 17m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 8
Steps:
- Blend the bananas in a food processor until smooth. Add and blend applesauce, vanilla and cinnamon.
- Add quick oats and dates and raisins (soak them for two minutes prior to adding them) and process until desired consistency.
- Pour 2 tbsp-batches of batter into cookie molds on a greased cookie sheet and flatten. Bake at 350F for 6 minutes, then flip cookies and flatten, and bake another 6-10 minutes.
- ***You can omit the applesauce and salt and use 1/4 cup margarine instead. You can use all dates instead of half and half with raisins - I prefer all dates. They seem to freeze well and come out to about 100 calories per cookie.
Nutrition Facts : Calories 60, Fat 0.7, SaturatedFat 0.1, Sodium 34.2, Carbohydrate 12.8, Fiber 1.5, Sugar 4.1, Protein 1.4
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