Vegan Oatmeal Cookies
Soft and chewy vegan oatmeal cookies that are gluten-free too! You won’t miss the eggs and butter in these delicious oatmeal cookies made in one bowl and ready in under 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Bake
- Diet: Vegan
Ingredients
Scale
- 1 tbsp ground flaxseed
- 3 tbsp warm water
- 1/2 cup smooth almond butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/2 cups old-fashioned rolled oats
- 1/4 cup dairy-free chocolate chips
- Optional: flaky sea salt for sprinkling
Instructions
- Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
- In a small bowl combine ground flaxseed and warm water and stir to combine. Allow to sit for 5 minutes.
- In a large bowl combine almond butter and maple syrup.
- Add in vanilla, cinnamon, salt and rolled oats.
- Stir in flax egg and then fold in chocolate chips. Batter will be very wet – this is normal!
- Using your hands or a cookie scoop roll out 12 golf-ball sized balls and place onto lined baking sheet. (pro tip: wet your hands or cookie scoop slightly so that batter doesn’t stick to your hands or scoop).
- Flatten cookies slightly with the palm of your hands.
- Bake for 10-12 minutes or until edges are golden brown and inside is still gooey. You want the inside to still look a little raw so they stay chewy. Don’t worry – they’re vegan!
- Sprinkle cookies with flaky sea salt and let sit on the baking sheet for 10 minutes.
- Remove from baking sheet and allow cookies to cool on a wire rack.
- Store cookies in an airtight container for up to 3 days or longer in the fridge. See freezer instructions above.
Find it online: https://www.thehealthymaven.com/vegan-oatmeal-cookies/