Vegan Oat Flour Cookies
These vegan oat flour cookies are also gluten free and nut-free. They're perfect for school snacks or a nutritious dessert.
Servings: 7
Calories: 218kcal
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
Serving: 2cookies | Calories: 218kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Sodium: 180mg | Potassium: 180mg | Fiber: 2g | Sugar: 9g | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg