Healthy and Delicious Gluten-Free Vegan Oatmeal Cookies
Are you tired of looking at the ingredients list of your favorite cookies and realizing they don’t meet your dietary needs? If so, I have the perfect solution for you – my Gluten-Free Vegan Oatmeal Cookies recipe. These cookies are a delicious and healthy alternative to traditional oatmeal cookies that are packed full of gluten and dairy products.
For those with gluten allergies or intolerances, trying to find tasty baked goods can be an uphill battle. But fear not, this recipe has got you covered with gluten-free oats and almond flour. And if you’re following a vegan or dairy-free diet, there’s no need to compromise on flavor with these cookies! Instead of regular butter or milk, we use unsweetened applesauce and coconut oil to give the cookies their binding and moist texture.
Whether you’re a seasoned baker or new to the game, this recipe is easy to follow and customize. You can add in your favorite mix-ins like raisins or vegan chocolate chips to make them unique to your taste buds. Plus, they’re perfect for any occasion – from an afternoon snack with tea or coffee to a late-night treat for when that sweet tooth strikes.
So, what are you waiting for? Try my Gluten-Free Vegan Oatmeal Cookies recipe today and experience the deliciousness without any guilt!
Why You’ll Love This Recipe
This gluten-free and vegan oatmeal cookies recipe is the perfect balance of healthy and indulgent. Not only does it satisfy your sweet tooth cravings, but it also offers a host of health benefits. Made with wholesome ingredients such as oats, almond flour, unsweetened applesauce, coconut oil, and a touch of vanilla extract, these cookies are packed with nutrients that your body will thank you for.
These oatmeal cookies are perfect for people who want to enjoy the delicious taste of cookies without compromising their dietary restrictions. They are 100% gluten-free, dairy-free, and vegan-friendly making them ideal for people with food allergies or those who opt for a plant-based diet.
Not to mention, these cookies are incredibly versatile. You can customize them to your liking by adding chocolate chips, raisins, nuts or any other topping of your preference. The possibilities are endless, which makes these oatmeal cookies the perfect go-to snack option for occasions like picnics or school lunches.
What’s more, these cookies are easy to make and require minimal prep time- all you need is a mixing bowl, a spoon and an oven! So why wouldn’t you love this recipe? It’s a healthier alternative to traditional cookies that still satisfies your taste buds while being sensitive to dietary restrictions.
Ingredient List
Here are the ingredients that you will need to make these delicious gluten-free and vegan oatmeal cookies:
Dry Ingredients:
- 1 cup rolled oats (gluten-free)
- 1 cup oat flour (gluten-free)
- 1 cup almond flour
- 2 teaspoons arrowroot
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup granulated sugar
- ¼ cup coconut sugar
- 3 tablespoons ground flax seeds
Wet Ingredients:
- ½ cup unsweetened applesauce
- ⅓ cup melted coconut oil
- 2 teaspoon vanilla extract
- 2 tablespoons water
Add-ins:
- 1 ¼ cups dairy-free chocolate chips or chopped nuts (optional)
Note: Make sure that all the ingredients are dairy-free and vegan, especially when choosing chocolate chips.
The Recipe How-To
Now, let’s dive into the fun part – the recipe how-to! With this gluten-free vegan oatmeal cookie recipe, you can easily make 18-20 soft and chewy cookies in under an hour.
Ingredients:
– 1 1/2 cup rolled oats (gluten-free)
– 1/2 cup oat flour
– 1 cup almond flour
– 2 tablespoons arrowroot flour
– 1 teaspoon baking soda
– 1/2 teaspoon sea salt
– 3 tablespoons ground flax seeds
– 4 tablespoons water
– 2/3 cup coconut oil (melted)
– 3/4 cup coconut sugar
– 1/4 cup granulated sugar
– 1/4 cup unsweetened applesauce
– 2 teaspoon vanilla extract
– 1/2 cup dairy-free chocolate chips
Instructions:
1. Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
2. In a mixing bowl, add the rolled oats, oat flour, almond flour, arrowroot flour, baking soda and sea salt. Whisk to combine.
3. In a separate small bowl, mix the flax seeds and water together to make a flax egg. Let sit for about five minutes until it thickens.
4. Using an electric mixer or a stand mixer, beat the melted coconut oil, coconut sugar, granulated sugar, unsweetened applesauce and vanilla extract together until smooth and creamy.
5. Add the flax egg mixture to the wet ingredients, scraping down the sides of the bowl as necessary.
6. Gradually fold in the dry ingredients into the wet ingredients by hand until just combined. Be careful not to overmix the dough.
7. Add in the dairy-free chocolate chips and fold them into the mixture.
8. Cover the dough with plastic wrap and chill for at least 10 minutes in the fridge.
9. Take out the dough from the fridge and drop spoonfuls of dough onto your prepared baking tray. Make sure to leave some space between each cookie as they will spread while baking.
10. Bake for 12-15 minutes or until the edges turn slightly golden brown.
11. Remove the tray from the oven and let cool for 5 minutes before transferring them onto a wire rack to cool.
Pro tip: If you want to make vegan oatmeal chocolate chip cookies, simply swap out the regular chocolate chips for vegan chocolate chips.
Now, go ahead and enjoy your freshly-baked gluten-free vegan oatmeal cookies with a glass of almond milk or your favorite beverage!
Substitutions and Variations
Making dietary restrictions work with your favorite recipe can sometimes be a little daunting. Good thing we have substitutions and variations that are perfect for you! Here are some vegan and gluten-free alternatives that you can use to make this delicious Oatmeal Cookies recipe even more friendly!
For those who are looking for something sweeter, you can add vegan chocolate chips or raisins to your Oatmeal Cookies. This will surely add a burst of sweetness to every bite, even without the sugar rush!
If you’re lactose intolerant, switch out butter oatmeal for vegan butter or coconut oil instead; it works just as well and makes it extra rich and healthy.
For those with a peanut allergy or just allergies in general, you can replace peanut butter cookies with tahini cookies instead. Tahini is made from sesame seeds, giving it a nutty flavor quite similar to peanuts.
Another amazing substitute is using unsweetened applesauce instead of granulated sugar. It adds moisture to cookies and keeps them soft for longer.
If you want to make your oatmeal chocolate chip cookies even healthier, you can substitute ground flax seeds for the eggs – this is one of the easiest egg substitutes in vegan baking.
Lastly, if you’re feeling adventurous and want to try something different, why not swap rolled oats for gluten-free oats? They’re a great alternative and perfect if you have Celiac disease or any other gluten intolerance.
So there you go, options are endless when it comes to making healthy eating choices! Don’t be afraid to experiment and find what works best for you. Have fun baking!
Serving and Pairing
Once the cookies come out of the oven, allow them to cool for a few minutes before enjoying them. They are best served warm, as they will be soft and chewy with a slight crunch.
These gluten-free vegan oatmeal cookies pair well with a glass of almond or coconut milk, coffee, or tea. They make for a perfect snack between meals, especially if you’re on-the-go.
If you’re looking for something sweeter, you can add some vegan chocolate chips, raisins, or nuts to the cookie dough to create a different flavor profile.
You can also use these cookies as an ingredient in other dessert recipes such as ice cream sandwiches or crumbles. You can crumble them on top of vegan yogurt bowls, use them in pie crusts, or even add them to your homemade trail mix.
In conclusion, the gluten-free vegan oatmeal cookies are a versatile and delicious treat that can be enjoyed in many ways. Their simplicity makes them easy to pair with any beverage and they can be used creatively in other dessert recipes as well.
Make-Ahead, Storing and Reheating
Once you’ve made these delicious gluten-free, vegan oatmeal cookies, you may want to store them for later or enjoy them as a snack throughout the week. Fortunately, these cookies hold up quite well and can be stored in an airtight container for up to five days at room temperature.
If you’d like your cookies to stay fresher for longer, try storing them in the freezer instead. Simply place them in a single layer in a zip-top freezer bag and freeze for up to three months. To thaw the cookies, remove them from the freezer and allow them to sit at room temperature for about 30 minutes.
Reheating these cookies is not necessary, but some people may prefer warm and gooey treats. If that sounds like you, simply pop them in the microwave for 10-15 seconds or in the oven at 350°F for three to four minutes. But beware! Overheating these cookies can damage their texture and crispiness.
I would recommend making a big batch and storing as many cookies as you need for future use. They can be enjoyed as a quick breakfast or a snack anytime of the day. These convenient storing tips make these delicious gluten-free, vegan oatmeal cookies ideal for people on-the-go who are always on the move but still want a healthy and hearty treat.
Tips for Perfect Results
When it comes to baking, sometimes the smallest details can make all the difference. Here are a few tips to ensure that your gluten-free, vegan oatmeal cookies turn out perfectly every time:
1. Use room temperature ingredients
Using ingredients that are room temperature helps them combine more easily and results in a more evenly baked cookie.
2. Don’t overmix the dough
Overmixing can lead to tough cookies. Mix just until the ingredients are combined and then stop.
3. Chill the dough before baking
Chilling the dough helps prevent the cookies from spreading too much while baking. Chill for at least 30 minutes before scooping onto the cookie sheets.
4. Flatten the cookies slightly before baking
Using the back of a spoon or a fork, gently press down on each cookie to flatten it slightly before you bake them. This helps create a more even shape and ensures even baking.
5. Use parchment paper or a silicone mat
To prevent sticking and ensure easy removal from the pan, line your baking sheet with parchment paper or a silicone mat.
6. Rotate your cookie sheets halfway through baking
This will help ensure even baking and prevent any one side from getting too dark.
By following these simple tips, you’ll be well on your way to perfect gluten-free, vegan oatmeal cookies every time!
Bottom Line
In conclusion, this gluten-free vegan oatmeal cookies recipe is one that you don’t want to miss. These cookies are packed with wholesome ingredients like rolled oats, unsweetened applesauce, coconut oil, almond flour, and much more. They are also easy to make and can be customized to your liking by adding chocolate chips, raisins, or any other mix-ins you prefer.
By making these cookies at home, you have control over the quality of ingredients that goes into them. Not only are they gluten and dairy-free, but they are also free from any artificial preservatives and additives that you would find in store-bought cookies.
So the next time you want a sweet treat that’s both delicious and healthy, give this recipe a try. Your taste buds (and your body) will thank you!
Gluten Free, Vegan Oatmeal Cookies Recipe
Ingredients
Dry Ingredients
- 3 cups gf rolled oats
- 3/4 cup coconut sugar or 3/4 cup another granulated sugar
- 1/2 cup arrowroot
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Wet Ingredients
- 1/2 cup virgin coconut oil
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350 degrees. Place the dry ingredients into a food processor fitted with the "s" blade. Process until very finely ground (not as fine as oat flour, still a little coarse).
- Add wet ingredients, process until the mixture forms a cohesive ball. It may take a few minutes but it will happen. Pulse the processor if needed.
- Remove dough, finish forming into a ball with your hands. Chill the dough if it is too soft for 20 to 30 minutes. Then place on parchment or waxed paper for rolling. Roll out dough. Cut into heart shapes with a cookie cutter.
- Place onto a parchment-lined baking sheet. Bake for approximately 15 to 16 minutes. Cool on a wire rack.
- Dip in a glaze made from about 3 ounces dark chocolate, 1 tablespoon coconut oil, and 1 tablespoon sweetener. (Melted and whisked together over low heat). Enjoy!
Add Your Own Notes
Nutrition
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