Vegan Oatmeal Cookies Food

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

VEGAN OATMEAL RAISIN COOKIES

Vegan Oatmeal Raisin Cookies image

I made these for a friend of mine and she loved them! The cookies have a crisp edge and soft, chewy center. Delicious vegan comfort cookies made with soy milk!

Provided by spwallace35

Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes

Time 35m

Yield 36

Number Of Ingredients 13

Ingredients

¾ cup shortening
1 cup light brown sugar
½ cup white sugar
2 teaspoons vanilla extract
½ cup vanilla-flavored soy milk
1 cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
3 cups rolled oats
1 cup chopped walnuts
1 cup raisins

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Beat shortening, brown sugar, white sugar, and vanilla extract together in a large bowl until smooth. Mix in soy milk until well combined.
Mix flour, cinnamon, baking soda, salt, and nutmeg together in a separate bowl. Pour over the sugar mixture and mix well. Fold in oats, walnuts, and raisins; cookie dough will be thick.
Scoop out tablespoon-sized balls of dough and drop onto cookie sheets. Press down slightly to flatten cookies.
Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 2 minutes before removing to cooling racks.

Nutrition Facts : Calories 145.3 calories, Carbohydrate 19.8 g, Fat 6.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 54.1 mg, Sugar 11.4 g

VEGAN OATMEAL CAROB COOKIES

Vegan Oatmeal Carob Cookies image

These cookies have a chocolatey taste, and are rich in fiber. They are quite moist and very filling. These cookies have a subtle sweetness to them, making them sweet, yet not too sweet.

Provided by VeganKitten

Categories Dessert

Time 17m

Yield 12-20 cookies

Number Of Ingredients 11

Ingredients

1 cup whole grain wheat flour
1 teaspoon baking soda
1/3 cup brown sugar
1/3 cup rolled oats
1 1/2 tablespoons carob powder
1/2 cup vanilla-flavored soymilk
1/2 tablespoon vanilla extract
2 tablespoons chopped almonds
1/3 cup vegetable oil
1 dash cinnamon
1 pinch salt

Steps:

Preheat the oven to 350 degrees (F).
Mix all of the ingredients together in a bowl.
On a greased cookie sheet, place balls of dough spaced about 2" apart.
Bake for 8 minutes, then check on them. How long they take to bake will depend on your oven as well as how large you made each cookie. Mine usually take between 10 and tweleve minutes to bake.

Nutrition Facts : Calories 129, Fat 7.2, SaturatedFat 0.9, Sodium 124.6, Carbohydrate 15.1, Fiber 1.4, Sugar 6.1, Protein 1.9