Vegan Oatmeal Cookies

I used the recipe from Whole Grain Gourmet, but with some changes to make it even healthier (and vegan!).

Ingredients:

Dry ingredients

  • 1 cup whole wheat flour (a pinch more depending on the moisture of the mix)
  • 1 1/2 cups of Large Flake Rolled Oats (smaller flake is ok too)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 Tbsp Cinnamon (I actually use about 3 Tbsp—got to love cinnamon)
  • 1/2 tsp Nutmeg (optional)

Wet ingredients

  • 1/2 cup Agave Syrup
  • 1/2 cup Unsweetened Applesauce
  • 1 Tablespoon Molasses
  • 1 Flaxseed egg (Add an additional Tbsp of Water)
  • 1 tsp Vanilla

Yummy ingredients

  • 2/3 cup Mix of Dried Blueberries/Craisins
  • 2/3 cup Pecans

-Side Note: I would make it a full cup of each next time.

Preparation:

  1. In a large bowl, mix all the dry ingredients together.
  2. In a medium bowl, mix all the wet ingredients together.
  3. Mix the wet stuff with the dry stuff. Add the craisins, blueberries and pecans and mix. If the mixture seems too wet, add a bit of flour.
  4. COOL the mix for 20 minutes in the fridge.
  5. Preheat the oven to 335 degrees
  6. Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking. (I made them into balls of 2 Tbsp. of batter)
  7. Bake for about 15 – 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.
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