Vegan Oatmeal Cookies

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photo by ymob78 photo by ymob78
photo by ymob78
Ready In:
35mins
Ingredients:
11
Serves:
15-30
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ingredients

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directions

  • Blend first 4 ingredients.
  • Add dry ingredients.
  • Drop onto greased cookie sheet and bake at 350 degrees for 20-30 minutes.

Questions & Replies

  1. I only have rolled oats, can I use those instead?
     
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Reviews

  1. I love this! I made them and the texture was a little strange, so then I added about 1/4 cup of honey and it was way better! I only left the in the oven for 14 minutes and they came out great. don't let them brown or else they are too dry. <br/>Also, I have tried it with brown rice flour for gluten free. Since rice flower is more dry and flaky <br/>I make it with 1 cup of applesauce (instead of 1/2) for a more runny moist mixture and bake it in a mini muffin pan :)
     
  2. I am allergic to apples and used pumpkin instead. And in another batch I used pear butter and pumpkin because I was out of bananas. I also added carob chips and used gluten free flour and oats. These cookies were a big hit at Thanksgiving.
     
  3. They definately dont taste like traditional oatmeal cookies, but still pretty good. Very few ingredients, super soft and moist, I actually ran out of oats but used 2 packets (3/4 cup) of maple brown sugar instant oatmeal. I also threw in a handful of chopped walnuts. This is more of a yummy powerhouse cookie. Thanks for posting, I will be making these again.
     
  4. Ok, so I followed this recipe as a loose guideline to make the kind of cookies I was looking for. Then I ended up making them into bars instead. I didn't use the banana; 1/2 cup sorghum flour & 1/2 cup oat flour instead of the flour; 2 tbsp molasses & 2 tbsp agave nectar instead of brown sugar; 1 cup of oatmeal; and then I added 1 tbsp almond butter, a handful of dried cranberries, a handful of pumpkin seeds, and a handful of walnuts. Then I pressed it into a 8" square pan, and baked for 30 minutes at 350F. Got a cookie bar that tasted pretty good, but it felt like it was missing something (possibly from my own substitutions). In any case, I would definitely use this recipe again.
     
  5. My husband thought that these cookies were good, but to me, they did not come close to anything cookie like, except maybe their shape. They were mushy in the middle and burned on the bottom, even though I turned the temp down 25 degrees during baking. I don't know maybe it was me, but I did follow the directions exactly.
     
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Tweaks

  1. I am allergic to apples and used pumpkin instead. And in another batch I used pear butter and pumpkin because I was out of bananas. I also added carob chips and used gluten free flour and oats. These cookies were a big hit at Thanksgiving.
     
  2. Ok, so I followed this recipe as a loose guideline to make the kind of cookies I was looking for. Then I ended up making them into bars instead. I didn't use the banana; 1/2 cup sorghum flour & 1/2 cup oat flour instead of the flour; 2 tbsp molasses & 2 tbsp agave nectar instead of brown sugar; 1 cup of oatmeal; and then I added 1 tbsp almond butter, a handful of dried cranberries, a handful of pumpkin seeds, and a handful of walnuts. Then I pressed it into a 8" square pan, and baked for 30 minutes at 350F. Got a cookie bar that tasted pretty good, but it felt like it was missing something (possibly from my own substitutions). In any case, I would definitely use this recipe again.
     

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