Naturally Sweet Oat Cookies Vegan Gluten Free Nut Free Recipes

VEGAN OATMEAL COOKIES (GF)

Vegan Oatmeal Cookies (GF) image

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

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*

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)

Naturally Sweet Oat Cookies (Vegan, Gluten-Free, Nut-Free) image

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

Ingredients

1 1/2 cups blended bananas (about 4 medium)
1/4 cup applesauce
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 cups quick oats
1/4 cup chopped dates
1/4 cup raisins

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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