Hey there, fellow food adventurers!
Life can be a bit of a rollercoaster, can't it? One minute you're soaring high, the next you're knee-deep in a DIY project that seems determined to defeat you. Sound familiar? Well, that's exactly where we were the other day, with a wonky under-stairs cupboard and a website design that felt more like a Rubik's cube.
But fear not, because the best way to conquer the everyday chaos is with a little bit of kitchen therapy! And that's where these amazing vegan oat cookies come in. Seriously, these cookies are like a warm hug on a plate—crispy when fresh, delightfully chewy later, and packed with wholesome goodness. They're super easy to whip up, even when you're feeling a little frazzled. I chose to stud them with dark chocolate chunks because, well, who doesn't love a bit of molten chocolate magic? But if you're feeling fruity, raisins or cranberries work just as well.
These little delights aren't just about instant gratification. They're also packed with fiber, complex carbs and the goodness of oats, giving you a sustained energy boost without the sugar crash. Plus, they're totally plant-based, gluten-free, and refined sugar-free so you can feel good about indulging.
So, if you're looking for a simple and satisfying treat that's as good for your soul as it is for your taste buds, you've got to give these cookies a try!
Oat-ally Amazing Vegan Cookies
Yields: 12 cookies Prep time: 20 minutes Cook time: 12 minutes
Ingredients:
- 1 tbsp ground flax (or chia) seeds
- 80g softened coconut oil (or nut butter for oil-free option)
- 50g brown sugar or coconut sugar
- 60ml maple syrup
- 1 tsp vanilla extract
- 100g large/jumbo oats (gluten-free if needed)
- 50g oat flour (gluten-free if needed)
- 50g plain flour or gluten-free all-purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- 50g vegan chocolate chunks, raisins or cranberries
Instructions
- In a small bowl, mix the ground flax seeds with 3 tbsp of water. Set aside to thicken.
- In a larger bowl, beat together the softened coconut oil (or nut butter) and sugar until smooth. Then add the flax mix, maple syrup, and vanilla, and stir.
- Add the oats, oat flour, plain/GF flour, baking powder, baking soda, and salt. Mix well to combine.
- Fold in the chocolate chunks or dried fruit.
- Refrigerate the dough for 60 minutes for best results (but you can skip this if you're in a rush!).
- Preheat the oven to 190°C / 375°F (or 170°C fan / 340°F fan) and line a baking tray with baking paper.
- Divide the dough into 12 portions, flatten into discs, and place them on the baking tray, leaving some space around them.
- Bake for about 12-14 minutes, or until golden brown. Let them cool completely before serving.
Notes
- If using nut butter instead of coconut oil, add a splash of water if the mixture feels too dry.
- For a refined sugar free version use coconut sugar.
- For perfect texture, using a mix of oat and regular flour is preferred.
Nutritional Information (Per Cookie, approx.):
- Calories: 181
- Sugars: 11g
- Fats: 9g
- Saturated Fats: 7g
- Proteins: 3g
- Carbs: 23g
I hope you all enjoy these cookies as much as we do. Don't forget to share your pictures with me on Instagram using #ai-recipe-adventures. Happy baking, everyone! Let's turn kitchen chaos into cookie bliss!