Vegan Oatmeal Cookies
In this phase of my life where I’m trying to shed some pounds, oatmeal is a big obsession. Since I discovered that the high fiber and protein content of oats makes me feel full for hours on end, I try to sneak oats into many of the recipes that I prepare, particularly in breakfast and snack baked goods. This is why I created these crispy, accidentally vegan oatmeal cookies.
I use these cookies as an alternative to overnight oats or porridge when I need to run out the door in the morning in a rush and I want to grab something to munch on along the way.
Oats are super good for you so I’m religious about including them in my breakfast. As the American Heart Association explains, “extensive studies have associated oats with plenty of heart-healthy benefits, such as lowering cholesterol and helping with weight control”. Oatmeal is rich in vitamins and minerals: one cup has only 166 calories and packs about 1.8 milligrams of vitamin B1, 1.36 mg of manganese (which is important for women), and 4 grams of dietary fiber. It’s like a super food, but affordable, unlike other fancy things sold in specialty stores.
Usual disclaimer for “healthier” recipes: are these vegan oatmeal cookies as yummy as, say, a decadent double chocolate chip cookie? I’m not gonna lie, they are not. But if you are looking for a little treat that is good for you and won’t make you feel like you cheated on your diet, this is the one for you today!
Vegan oatmeal cookies
Ingredients
- 1/3 cup oat milk (or normal milk) or normal milk
- 1/3 cup + 1 tbsp sunflower oil
- 1/2 cup stevia sweetener (not the liquid one, but the one with sugar-like grains; if calories are not an issue, regular sugar is fine)
- 1 1/2 cup rolled oats
- 1 cup and 4 tbsp whole-wheat flour (or oat flour for gluten-free)
- 1 tsp baking powder
Instructions
- First, preheat the oven to 365°F and cover a baking tray with parchment paper.
- In a large bowl, mix the milk, oil, and Stevia; then combine the sifted flour with the baking powder and the rolled oats.1/3 cup oat milk (or normal milk), 1/3 cup + 1 tbsp sunflower oil, 1/2 cup stevia sweetener (not the liquid one, but the one with sugar-like grains; if calories are not an issue, regular sugar is fine), 1 cup and 4 tbsp whole-wheat flour (or oat flour for gluten-free), 1 tsp baking powder, 1 1/2 cup rolled oats
- Mix all the ingredients with your hands until you get a rather rustic-looking dough that is similar to shortbread.
- Shape the dough into small balls, mine were 25g each, and place them on the baking tray. The total cooking time for the cookies is about 25 minutes but set a timer at 10 minutes, and press the balls with a fork or spatula as they bake to flatten them to the desired thickness. If you want to get "chunkier" disks like mine, just press gently.
- Bake the cookies until golden, but let them cool on the baking tray before gently transferring them to a cookie tin. Do not overbake, since these cookies dry very easily.
