These cookies start with a wholesome base of almond flour, rolled oats, and our DIY gluten-free flour blend. They’re infused with cinnamon, leavened with baking powder, sweetened with brown sugar, and get a flavor boost from sea salt. To mimic the properties of eggs, we used aquafaba. It’s the brine from a can of chickpeas, and when whipped, it’s practically magic how much fluffiness and binding it provides, similar to whipped egg whites. Plus, it’s a great way to use up the liquid that’s usually discarded when making chickpea recipes. After whipping the aquafaba, we add almond butter and avocado (or coconut) oil for additional moisture. Then when the wet ingredients are mixed into the dry, the most perfect cookie dough forms. Adding raisins gives these cookies classic oatmeal raisin vibes, but another dried fruit or chocolate chips would also work well if that’s more your style. We hope you LOVE these vegan oatmeal cookies! They’re:ChewyPerfectly sweetSubtly spicedComforting& SO satisfying! They’re the perfect healthier treat any time you’re craving a classic oatmeal cookie. Enjoy on their own or with a glass of dairy-free milk, a chai latte, or hot chocolate. They’d also be incredibly delicious crumbled over a bowl of our Creamy Vegan Vanilla Ice Cream.
More Vegan Cookies with Oats
Healthy Oatmeal Chocolate Chip Cookies Chewy Pumpkin Chocolate Chip Cookies (V/GF) Blueberry Muffin Breakfast Cookies (Vegan + GF) Almond Butter No-Bake Cookies
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
