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
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
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
Preheat your oven to 180ºC / 350ºF.
Combine all of the dry ingredients in a large mixing bowl.
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.
Add the blended flour back to the mixing bowl.
Next, in a food processor blend together the pitted dates and maple syrup into a creamy thick consistency.
Add it to the mixing bowl along with the almond butter and oat milk.
Mix everything together until a cookie dough is formed.
Using your hands shape around 10 balls out of the dough.
Place the balls onto a tray covered with parchment paper. Using your palms, press the balls down the tray into a cookie shape.
Let the cookies bake for around 10 minutes.
Once out of the oven, place them onto a cooling rack.
Allow the cookies to cool down for 15-20 minutes.
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,