• Nutritious Plants

Oil- & Sugar-Free Oatmeal Cookies (VG, GF)



Any oatmeal cookie lovers in the house?


Today's recipe features oatmeal cookies, free of refined oil and sugar. They are vegan and gluten-free. Crisp on the outside, but soft and gooey on the inside, these aromatic cookies make a perfect breakfast or dessert. You can serve them with strawberries, jam or plant-based milk. And don't get me wrong here, they are super delicious on their own as well!

OIL- & SUGAR-FREE OATMEAL COOKIES (VEGAN / GLUTEN-FREE)

VEGAN, GLUTEN-FREE, OIL-FREE, SUGAR-FREE

YIELD: makes 10 cookies


INGREDIENTS:


Dry ingredients

  • 1 1/2 cups of gluten-free rolled oats

  • 1/4 cup of flax flour

  • 1/4 cup of almond flour

  • 1/2 tsp of salt

  • 1/2 tsp of ground cinnamon

  • 1/4 tsp of all spice


Wet ingredients

  • 40ml of gluten-free oat milk or any other plant-based milk

  • 1/4 cup of unsweetened almond butter

  • 1/4 cup of maple syrup

  • 6 Medjool dates



DIRECTIONS:

  1. Preheat your oven to 180ºC / 350ºF.

  2. Combine all of the dry ingredients in a large mixing bowl.

  3. Take out 1 cup of the dry mixture and blend it into a flour consistency using a food processor. This will allow the cookie dough to become more cohesive and not fall apart.

  4. Add the blended flour back to the mixing bowl.

  5. Next, in a food processor blend together the pitted dates and maple syrup into a creamy thick consistency.

  6. Add it to the mixing bowl along with the almond butter and oat milk.

  7. Mix everything together until a cookie dough is formed.

  8. Using your hands shape around 10 balls out of the dough.

  9. Place the balls onto a tray covered with parchment paper. Using your palms, press the balls down the tray into a cookie shape.

  10. Let the cookies bake for around 10 minutes.

  11. Once out of the oven, place them onto a cooling rack.

  12. Allow the cookies to cool down for 15-20 minutes.

  13. Enjoy!


TIP: Keep stored in a sealed container at room temperature for up to a week.



Hope I've sweetened up your day a bit.


As always, sending you much love,

Antoniya





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