You can eat cookies and still be incredibly healthy – and the cookies can taste amazing, just like you remembered!

We created an oatmeal cookie that taste just like the cookies we remember from our younger days. But these are vegan, sugar-free, gluten-free, dairy free and non GMO. It was not an easy process. We made countless recipes but just couldn’t seem to get the texture and taste to be just right.

After many attempts, we finally created a recipe that we and all who have sampled it (thanks to all the willing taste testers 🙂 say tastes amazingly good. Thanks goes out to the Beaming Baker for the recipe that inspired our latest and greatest attempt.

This recipe creates a cookie that flattens as it bakes creating a soft chewy middle surrounded by a crispy oatmeal border. Yum! These cookies hold up well in lunches, dipped in almond milk or packed in your bag. Still can’t believe they can taste so good and still be healthy for me.

(Ok, we just made these with raisins today and they might be even better tasting. The chewy oatmeal, sweet maple and burst of raisin goodness makes you remember days of hot cookies coming out of the oven)

 

Oatmeal Chocolate Chip Vegan Gluten Free Sugar Free Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
    Servings Prep Time
    2 dozen 15 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    2 dozen 15 minutes
    Cook Time
    10 minutes
    Oatmeal Chocolate Chip Vegan Gluten Free Sugar Free Cookies
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
      Servings Prep Time
      2 dozen 15 minutes
      Cook Time
      10 minutes
      Servings Prep Time
      2 dozen 15 minutes
      Cook Time
      10 minutes
      Ingredients
      Servings: dozen
      Units:
      Instructions
      1. Preheat the oven to 350 degrees. Place a parchment liner /paper on your cookie sheet to prevent sticking. Set this aside.
      2. In a small bowl mix the flax meal with the water to make flax eggs. Mix well scraping down the sides of the bowl. Let this mixture sit for 5 minutes until it begins to thicken and get a gelatinous texture.If you haven't done so already, make the powdered xylitol by measuring it into a blender and stirring on high until it becomes a powdered texture (about 20-30 seconds). Pour out the powdered xylitol into your measuring cup and use this same blender to make your oat flour (the residue from the xylitol doesn't matter and will easily blend with the oats. Just follow the same protocol - measure the oats, add them to the blender, whirl on high for 30 seconds - 1 minute until they have a powdered texture.
      3. In a medium bowl mix the almond butter, melted coconut oil or vegan butter, powdered xylitol, maple extract and vanilla. Add the flax eggs and stir until well blended. Set this bowl aside. We like to use vegan butter because it gives the cookies a stronger "buttery" taste. Here's a good brand to use, but check your local store because there are lots to choose from. Just stay away from anything with canola, vegetable or soy oils.
      4. In another large bowl mix the oats, oat flour, coconut, baking soda, baking powder and salt. Stir equally mix all ingredients together. Now add the bowl of wet ingredients and stir or use a hand mixer to blend well. If your almond butter is the high liquid type your cookies will come out flatter. If you like more dense cookies, then you can add a small handful of oatmeal to your mix to thicken the dough a bit - refrigerating before you cook also helps.
      5. Add your sugar free brand of chocolate chips (we like Lilly's), nuts (if your choosing to add them) and any other creative additions you want to try like raisins, cacao nibs, or chopped dried fruits. Stir until they are evenly dispersed.
      6. You can make the cookies right away or refrigerate them for 30 minutes to harden the dough. Refrigerating them creates thicker, more dense cookies. Scoop a tablespoon size (about the size of a walnut) ball of dough onto your cookie sheet. Gently press down with a fork to flatten it a bit. Continue filling your cookie sheet with dough placing the cookies about 1 1/2 inches apart.Cook them until they are light brown on top and crispy on the edges - don't leave them in too long because they continue to cook for a bit when they are taken out of the oven. Cookies will still be soft so let them sit and cool on the cookie sheet or a cooling rack for 10 minutes. Cookies will continue to firm up as they cool.
      7. Store cookies in a covered container for a few days on the counter, for up to 2 weeks in the refrigerator, or for up to a month in the freezer. Enjoy!
      Share this Recipe