Description
These Vegan Oatmeal Cookies are simply the best Oatmeal Cookie around! Ultra soft and incredibly chewy with slightly crisp edges; these cookies are made with gluten free oats and an almond butter base. They could easily be considered Healthy Oatmeal Breakfast Cookies!
Ingredients
- 1/2 cup unsweetened unsalted creamy almond butter
- 1/2 cup pure maple syrup
- 1/4 cup unsalted non-dairy vegan butter such as Miyoko’s Cultured Vegan Butter, softened
- 2 teaspoons pure vanilla extract
- 2 cups gluten free old fashioned rolled oats
- 1/2 cup super fine blanched almond flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon aluminum free baking powder
- 1/2 teaspoon unrefined sea salt
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Line a cookie baking sheet with parchment paper.
- In a medium-large mixing bowl, whisk together the almond butter, maple syrup, vegan butter and vanilla until smooth.
- To the mixing bowl add in the oats, almond flour, cinnamon, baking soda, baking powder and salt and use a rubber spatula to combine the dough until everything is evenly mixed.
- Chill the cookie dough in the refrigerator for 30 minutes before scooping into balls.
- Once the cookie dough is chilled, work in batches and use a standard sized cookie scoop to portion out the dough directly onto the parchment paper lined baking sheet.
- Bake each batch of cookies for 9 minutes.
- Once the cookies come out of the oven allow them to rest on the cookie sheet without touching for at least 5 minutes. After the rest time, transfer the cookies with a spatula to a wire cooling rack.
- Enjoy while warm or allow to cool completely for a slightly firmer cookie. Eat and enjoy!
Notes
*These cookies are incredibly soft right out of the oven. Handle with care. If you’d like the cookie to firm up a bit to transport, I recommend making them a day ahead of time and allowing them to sit uncovered on the cooling rack overnight. If stacking the cookies separate the layers with parchment paper to avoid sticking.
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