You know those giant chewy oatmeal cookies you get from coffee shops (and high school cafeterias)? Well, these are their baby cousins. Baby, only because I make them much smaller. Because whether they’re big or small, I’m still going to eat more than one, so it’s just healthier this way…
Not only are these tender and chewy, but they’re also gluten-free, vegan, and naturally sweetened. I’m somewhat embarrassed to say that I’ve had this recipe in my back pocket for about a year now. But the silver lining in that, is that I’ve made them so many times, that I know this recipe is foolproof. It’s a one bowl kind of recipe, basically dump and stir. No special equipment needed. Just a bowl, spatula, and baking sheet.
They’re also delicious with mini chocolate chips instead of raisins, but I think that’s a matter of personal taste. Personally I like both, but at least with raisins, I don’t feel as guilty eating these for breakfast.
Think of these as a blank canvas. Swap out the raisins for chocolate chips, or chunks, or chopped nuts, or perhaps dried fruit like cranberries… I don’t think there is a wrong way to make oatmeal cookies, of course that isn’t an invitation to try and prove me wrong. But feel free to go wherever your taste buds (and pantry) take you. 😉
- 1 cup oat flour *See notes
- 1 ¼ cup rolled oats
- ¼ cup unsweetened shredded coconut
- ⅓ cup coconut sugar
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup raisins (or mini chocolate chips)
- ¼ cup aquafaba
- ¼ cup canola oil
- 2-3 tablespoons maple syrup
- 1 tablespoon vanilla extract
- Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone mats.
- In a large bowl whisk together the aquafaba, coconut oil, maple syrup, and vanilla.
- Next add the oat flour, rolled oats, shredded coconut, coconut sugar, baking powder, and salt. Stir to combine, ensure that the dry ingredients are full moistened.
- Fold in the raisins until evenly distributed.
- Using a small cookie scoop or tablespoon, drop mounds of dough on the prepared baking sheets, roughly 2-inches apart.
- Light wet your fingers with water and pat down the dough mounds until they are about a half-inch thick, rounding the cookies as required.
- Bake in the center of the over for 14 to 16 minutes until the tops are dry and the edges are golden brown.
- Allow the cookies to cool on the cookie sheets for 5 minutes before transferring to a cookie sheet to cool completely.
- Cookies can be stored in an airtight container for 3-4 days or in the freezer for up to a month.