Vegan Oatmeal Cookies

Yields: About 18-20 cookies

Prep Time: 15 minutes

Cook Time: 10-12 minutes

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Ingredients

½ cup coconut oil or vegan butter melted
½ cup coconut sugar or brown sugar
¼ cup maple syrup or agave nectar
1 flax egg 1 tbsp ground flaxseed + 3 tbsp water, mixed and set for 5 min
1 teaspoon vanilla extract
1 ½ cups old-fashioned oats
¾ cup almond flour or oat flour for nut-free
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
½ cup dairy-free chocolate chips or raisins
½ cup chopped walnuts or pecans optional

Instructions

Preheat & Prep:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Prepare the Flax Egg:

In a small bowl, mix 1 tbsp flaxseed meal with 3 tbsp water. Let it sit for 5 minutes until it thickens.

Mix Wet Ingredients:

In a large bowl, whisk together the melted coconut oil, coconut sugar, maple syrup, flax egg, and vanilla extract until well combined.

Combine Dry Ingredients:

In another bowl, whisk together the oats, almond flour, baking soda, cinnamon, and salt.

Mix Wet & Dry Ingredients:

Slowly add the dry ingredients into the wet mixture and stir until combined.
Fold in the chocolate chips and any optional add-ins.

Chill (Optional but Recommended):

For chewier cookies, chill the dough for 20-30 minutes.

Bake:

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes until golden brown around the edges.

Cool & Enjoy:

Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack.

Notes

Tips for Extra Deliciousness:
For a chewy texture, use a mix of almond flour and oat flour.
For extra flavor, add ¼ cup shredded coconut or a dash of nutmeg.
For a nut-free version, use oat flour instead of almond flour and skip the nuts.
For a banana version, replace the maple syrup with ½ mashed ripe banana.