These vegan oatmeal cookies are oil free, and can easily be made virtually fat free as well by leaving out the coconut. But do leave it in if you like it – it adds something very special to these treats!
Healthy Vegan Oatmeal Cookies
Prep time:
Cook Time:
Time from start to eating:
Makes 12 small cookies
I used raisins, cinnamon and shredded coconut, but you could add whatever combination of goodies you like. I used a technique I use for muffins and cookies that does not use any oil, since I still don’t want to lug any around with me on our travels. It’s actually a good excuse to stick to whole food methods, which I much prefer.
Keep in mind that with this technique, because different styles of rolled oats will absorb different amounts of water you may wind up with a batter that is either too wet or too dry. I’ve listed measurements that work for me, but go slowly and adjust as you go.
They make a great treat to take with you when you head out sightseeing, hiking, or just curled up at home with a good book.
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Ingredients
- 2 cups rolled oats
- 1 cup hot water
- 1 tsp cinnamon/nutmeg/allspice mix
- 1 cup flour
- 1/4 cup raisins
- 1/4 cup unsweetened shredded coconut
- 1/4 cup unrefined sugar
- pinch salt
Directions
- Preheat the oven to 350 degrees F. Mix together 1 cup of the rolled oats with the water in a large bowl. Add the cinnamon, stir to combine and leave this for a few minutes, so that the oats absorb the water.
- Next, pour in the rest of the ingredients. Stir them in gently, and add more water or oats as necessary to get to a cookie batter consistency.
- Spoon out onto a baking tray lined with parchment, and put in the oven for 15-20 minutes, until they are just starting to brown around the outside.
- Pull them out, let them cool for a minute, then transfer them to a cooling rack to cool fully, if you can leave them that long.
