Vegan Oatmeal Cookies
Crispy, chewy vegan oatmeal cookies made with oats, peanut butter, and maple syrup. Easy, gluten free, no flour, no eggs, naturally sweet.
- Prep time
- 5 min
- Cook time
- 18 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For Vegan Oatmeal Cookies
- 2 cups rolled oats
- Pinch of salt
- 1 teaspoon baking powder
- 6 tablespoons maple syrup, or to taste
- 2 tablespoons extra virgin olive oil
- 1.5 tablespoons peanut butter
- 1 teaspoon vanilla extract
- 6 tablespoons warm oat milk or water, as needed
- NOTE: Some ingredients can be replaced with their vegan counterparts.
Instructions
- 1
Preheat your oven to 350°F (180°C).Add the rolled oats to a blender or food processor and blend until you get a coarse flour. You don’t need a fine powder, as the coarse texture adds a nice crunch. Transfer the oat flour to a large mixing bowl. Add salt and baking powder, and mix until well combined.
- 2
In a separate bowl, mix the olive oil, peanut butter, maple syrup, and vanilla extract.
- 3
Add the peanut butter mixture to the oats and mix well using a spatula. Slowly pour in the warm oat milk, 1 tablespoon at a time, and mix well. Let the mixture cool slightly.
- 4
Use your hands to form a soft and smooth dough. If the dough feels too dry, add a little more warm water. Scoop out 1 tablespoon of dough and roll it into a smooth ball. If the dough is sticky, roll it directly on a baking sheet. Transfer the dough balls onto a baking tray lined with parchment paper. No extra greasing needed. Flatten each cookie using a glass or cup to about 1/4 inch thick.
- 5
Bake for 15–20 minutes or until golden brown. Keep a close eye during the last 5–8 minutes. Once baked, remove the cookies from the oven and let them cool completely on a wire rack. Enjoy with a glass of milk or store in an airtight jar for up to 1 week.
- 6
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 7
ENJOY THIS RECIPE.