Great to bring to a gathering or as a snack or dessert. Eat them with your latte or milk or alone.
These delicious oat cookies are gluten-free, dairy-free, and free of artificial flavors and colors. They are loaded with oat fiber and spices. Furthermore, these healthy oatmeal cookies are sweetened with coconut sugar and moistened with applesauce. We used coconut oil, which, besides giving the cookies an extra kick of flavor, gives them that moist, crunchy consistency when paired with the oat and sugar.
This recipe makes two batches and is perfect for gatherings or for having some extra at home to eat whenever you crave them. Eat them with your favorite latte, tea, or milk … or by themselves. They are the perfect treat to take in your lunchbox or send to your kids for school.
Oatmeal Cookies
24
servings10
minutes10
minutes300
kcalIngredients
- Dry Ingredients
2 1⁄4 cup Rolled oats
1 cup Oat flour
1⁄2 tsp Baking soda
1⁄2 tsp Baking powder
1⁄4 tsp Salt (or 1 pinch)
1⁄2 tsp Ground cinnamon
1⁄2 tsp Ground nutmeg
1⁄2 cup Coconut sugar (or any other sugar you like such as brown sugar)
- Wet Ingredients
2 tbsp Applesauce
6 tbsp Coconut oil
2 Flaxseed eggs (or 2 egg whites (⅓ cup))
1 tsp Vanilla extract
- Toppings
1⁄3 cup Cranberries
1⁄3 cup Chocolate Chips
1⁄3 cup Walnuts (in little pieces)
Directions
- Preheat your oven to 350°F or 175°C and coat two baking sheets with oil or line them with oven-safe parchment paper.
- Incorporate the dry ingredients in a medium bowl: oats, flour, baking soda, cinnamon, baking powder, nutmeg, and salt.
- In a separate bowl, whisk all the wet ingredients very well until you reach a fluffy mixture: oil, applesauce, sugar, eggs, and vanilla. If your coconut oil is in solid form, melt it on low heat in a pan on your stovetop.
- Combine the dry ingredients with the wet ingredients and mix. Gently fold in the cranberries, chocolate chips, and walnuts.
- Use a tablespoon or a cookie scoop to form dough balls, then place them on the greased baking trays. Leave enough room between cookies for them to spread, about 2 inches apart. Press each cookie down with a fork or your hands.
- Bake for about 10 minutes or until your cookies look golden brown, but do not over-bake. They’ll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up.
Enjoy with your favorite latte or tea, or on its own.
