Healthy Oatmeal Cookies (Gluten-free, Vegan)
Gluten-free Vegan Healthy Oatmeal Cookies are a nutritious homemade rolled oats cookie without eggs, great for snacking or desserts (or even breakfasts). This recipe makes a big batch and mixes up super fast. The cookies freeze great, and are even delicious straight from the freezer.
Servings 15 big cookies
Calories 213kcal
Cost $3
Equipment
- electric beaters or similar
- large "half sheet" baking pan or 2 cookie sheets
Ingredients
- 2-¾ cups rolled oats (260 grams)
- 3/4 cup water room temp or warm, not cold
- 3/4 cup coconut oil (168 grams) melted and cooled, or butter
- 1 banana slightly over-ripe
- 1-1/3 cups coconut sugar (266 grams), or other granulated sweetener of choice
- ¾ cup sticky white rice flour <-- A great ingredient for egg-free and vegan baking.
- ½ cup sorghum flour , chickpea flour, rice flour or almond flour (you choose, according to preference)
- 6 Tablespoons psyllium husk whole (<-- This brand is best. 22 grams) OR 4 Tablespoons if you'd like to use the basil or chia seeds listed below.
- Optional: 2 Tablespoons basil seeds or chia seeds, 20 grams
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- Optional add-ins: 1-1/4 cups apples peeled and diced, or raisins, carob chips or chocolate chips
- Optional: 1 teaspoon cinnamon Omit for VAD
As you see in some of the photos, add optional Cocoa Butter Icing Glaze.
Instructions
- Preheat oven to 350°F. Line cookie sheet with parchment paper. Set aside.
- Place oats in large mixing bowl. Add wet ingredients (water, oil and banana), smash the banana, and mix all well. Let sit for one hour to soften oats.
- Add remaining dry ingredients: sticky rice flour, sorghum (or chickpea/rice/almond) flour, coconut sugar, psyllium, baking powder and salt. Add any optional ingredients to one side: diced apples, raisins/chocolate/carob chips. Beat with electric beaters until well mixed (without over-mixing). The dough will be thick.
- Scoop 2-ounce portions onto cookie sheet. Choose if you want round chubbier cookies or flatter cookies; both are great! Optional: flatten each mound of batter. -- Wet three fingers or the back of a spoon. Press down on the cookie to your desired thickness, smoothing out the top. Bake 12 minutes for either rounded or flattened cookies. Allow to cool slightly, and enjoy!
- Store in favorite sealed container, including wide-mouth jar option, separated by small sheets of parchment. Leave out on counter one day, or refrigerate or freeze leftovers. Fridge for up to 3 days, or freeze for up to 3 months.
- As you see in some of the photos, add optional Cocoa Butter Icing Glaze.
Nutrition
Calories: 213kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 145mg | Potassium: 87mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg