Description
These Vegan Oat Cookies are going to blow your mind! They're super easy to make (no rolling, no chilling) and taste amazing.
Ingredients
Units
Scale
Dry Ingredients
- 1/3 cup Granulated Cane Sugar
- 1/3 cup Organic Brown Sugar
- 1.5 cups Sprouted Rolled Oats
- 2 cups Oat Flour
- 1 Teaspoon Cornstarch
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Cinnamon
Wet Ingredients
- 3 Medium Bananas, Peeled and Mashed
- 1 Teaspoon Vanilla Extract
- Two Flax Eggs
Fold-Ins
- One cup Vegan Chocolate Chips
Instructions
- Preheat Oven to 350F (175 C). Prepare 2 half sheet trays with parchment paper.
- Mash Bananas: Peel the bananas and then add them to a small bowl. Using a fork or a potato masher, mash them until the mixture is smooth and glossy looking.
- Mix Dry Ingredients: In a large mixing bowl, add the sugars, oats, oat flour, baking powder, cornstarch, salt, and cinnamon and combine them with a whisk until they are well incorporated. You can use a hand mixer or stand mixer if you prefer.
- Mix Wet Ingredients: To the bowl add the mashed bananas, vanilla extract, and flax eggs and gently mix everything into a batter.
- Fold in the Chocolate Chips: Sprinkle in the vegan chocolate chips and fold them into the batter. Make sure to do this gently to not over work the cookie dough.
- Scoop the Cookie Dough: Using a medium cookie scoop, take leveled scoops out of the dough. Add them to the lined baking sheet, making sure place them in three rows and with about an inch between each other. Note that if your dough is VERY thick, you may want to gently flatten the cookies with the back of the spoon (due to the oats and lack of fat, these won't flatten as much as a butter-based cookie recipe).
- Shake and Bake: Before adding the trays to the oven, them them a few light taps on a surface to help spread the cookie dough out. Then add them to the oven. Bake for 12 to 16 minutes depending on how crispy you want them: less time for a chewy texture, more time for a crispy texture. If you add extra minutes, just be careful not to overcook them. Half way, make sure to switch the cookie trays between their oven racks to ensure an even bake.
- Cool: Remove cookies form oven and let cool for about 10 minutes before enjoying with some dairy-free milk! I know, it's hard for us to be patient too around fresh baked cookies. You can add them to a cooling rack to start the cooling process faster.
Notes
- Note 1: Coconut sugar is a great brown sugar replacement! Also, if you happen to have molasses, you can mix it with a 1 to 1 ratio with cane sugar to make your own brown sugar on the spot!
- Note 2: You can grind up your oats to make oat flour in the blender or a spice grinder. All Purpose Flour will work just as well. We haven't tried almond flour; but let us know if you do! Almond flour may require a bit more moisture than regular flour or oat flour.
- Note 3: For the flax eggs, you can use chia seeds in the same amounts, OR a bit of cornstarch or chickpea flour can also work well. You can also use commercial vegan egg replacers such as Bob's Red Mill Egg Replacer.
- Note 4: We love this recipe with bananas and it makes them so low fat, but if you can't have bananas or just prefer not to use them, vegan butter or coconut oil can work well too! We have NOT tested the recipe with these, though, so you might have to experiment if you want to use them.
- Note 5: Raisins are also delicious (use these to make vegan oatmeal raisin cookies!), but they're so polarizing that we didn't use them in this recipe. Walnuts would also make a lovely addition.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American, Dessert