These vegan oat flour cookies turned out soft and chewy on the inside and golden brown and crispy on the edges. These gluten-free, dairy-free, nut-free cookies are perfect as a school snack or nutritious dessert. They’re easy to make and so delicious.
Main ingredients
Oat flour gives these cookies a traditional oatmeal cookie flavor, but with a soft, chewy texture. You can make oat flour easily and inexpensively at home simply by blending up some rolled oats in a high powered blender or food processor. Be sure to use oats that are labelled gluten free if that’s a requirement for you. Or you can purchase oat flour ready made from many grocery stores or order it online.
I used a combination of maple syrup and coconut sugar as the sweeteners in this recipe. The combination of the liquid maple syrup and the solid, grainy coconut sugar helps these cookies stay crispy on the outside and soft and chewy on the inside.
These cookies are spiced with a bit of cinnamon and plenty of vanilla extract. You could add a dash of nutmeg if you like for an extra layer of flavor if you want.
I used sultana raisins in these cookies but you can use any type of raisin you like in this recipe. Or substitute dairy-free dark chocolate chips instead of raisins if you prefer.
This recipe makes 14 cookies, so you can scale up or down as needed to make as many cookies as you want. These cookies can be stored in an airtight container or freezer bag in the freezer and thawed out for a quick snack or dessert.
How to make them
The trick to getting these cookies into a nice, uniform shape is to first roll them into a ball with your hands. Just scoop out a heaping teaspoon of dough, then roll into a ball before placing on a parchment paper lined baking tray.
The next step is to use your fingers to press the dough balls into a flat, round, uniform cookie shape. Then the cookies are ready to pop into the oven.
Storage and freezing
Store these vegan oat flour cookies in an airtight container in the fridge for up to five days or freeze them for up to six months.
More gluten-free cookie recipes
- These paleo shortbread style cookies are made with coconut oil instead of butter.
- These maple syrup and walnut cookies are easy to make delicious.
- These vegan tahini chocolate chip cookies the perfect balance of sweet and salty flavors.
- These cornbread cookies are soft and subtly sweet.
Vegan Oat Flour Cookies
Equipment
- Baking Sheet
- Parchment paper
Ingredients
- 1 flax egg (to make a flax egg, mix 1 tablespoon of ground flax seeds with 3 tablespoons of cold water and let chill in the fridge for 10 minutes)
- 1 cup gluten-free oat flour
- 1/2 cup raisins
- 1/4 cup coconut oil melted
- 1/4 cup coconut sugar
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon baking soda
Instructions
- Prepare the flax egg by mixing one tablespoon of ground flax seeds with 3 tablespoons of cold water, then let that mixture chill in the fridge for 10 minutes.
- Preheat the oven to 375 degrees Fahrenheit.
- In a large mixing bowl, add the melted coconut oil, coconut sugar, maple syrup, flax egg, vanilla extract, salt, and cinnamon and stir until combined.
- Add the gluten-free oat flour and baking soda and stir again until all the ingredients are incorporated and a dough like consistency is achieved.
- Scoop out a heaping teaspoon of dough and roll it into a ball shape in your hands, then place on a parchment paper lined baking tray.
- Using your fingers, press the balls into a round flat cookie shape.
- Bake at 375 degrees Fahrenheit for 10 minutes or until golden brown.
- Allow the cookies to cool before removing from the pan and serving.
Notes
- Store these vegan oat flour cookies in an airtight container in the fridge for up to five days or in the freezer for up to six months.
Nutrition
I’m Jennifer, the author at A Sweet Alternative. I create simple recipes made with nutrient-dense ingredients.