Vegan Overnight Oatmeal Cookies Gf Oil Free Recipes

VEGAN OATMEAL COOKIES (GF)

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!

VEGAN OVERNIGHT OATMEAL COOKIES {GF, OIL-FREE}

Steps:

• In a medium bowl, combine the milk, coconut sugar, nut butter, flaxseed meal, cinnamon, vanilla, and sea salt until blended.
• Stir in the oats. Reserve 1 and 1/2 tablespoons dried fruit. Add the remaining dried fruit to bowl. Cover and refrigerate for at least 3 hours or up to 12 hours (the liquid will be absorbed and the mixture firm).
• Preheat oven to 400F (200C). Lightly spray a large cookie sheet with cooking spray.
• Stir the oats to loosen; add the baking powder and vigorously stir to blend.
• Using a small cookie scoop or tablespoon, scoop the dough in small mounds, spacing 2 inches apart, on prepared sheet. Sprinkle the reserved fruit bits on top of cookies.
• Bake in the preheated oven for 11 to 13 minutes until cookies have spread, are golden brown, and the centers are set.
• Remove from oven and let the cookies cool on sheet for 2 minutes before removing to a cooling rack to cool completely.