Vegan Oat Cookies

My vegan oat cookies are healthy, crunchy, chewy and so darn tasty that you will want to make them over and over and over again. Your little one will love these and you can also tuck into one (or a few) without feeling guilty about it.

Nutrition-dense and so moorish, these cookies are such a hit with my toddler and I have to admit, it’s REALLY hard for me to stop at just one! (I challenge you to eat only one…let me know how you get on.)

These are super quick to make and consist of regular pantry ingredients (similar to my chocolatey granolie bites).

When you need a grab-and-go kinda snack for your little one (and you) these are the perfect little transportable energy boosters.

Go ahead – have yourself a non-guilt-filled cookie…

Prep time: 10-15 mins

Cooking time: 18-20 mins

Serving: 15-20 cookies 

Ingredients:  

2 tablespoons ground flaxseed meal 

6 tablespoons water

2 cups rolled oats – toasted

1/2 cup unsweetened shredded coconut

1/2 teaspoon baking powder

1/2 teaspoon baking soda 

1/2 teaspoon fine sea salt

3/4 cup smooth peanut butter (or any other nut butter of your choice)

1/4 cup pure maple syrup

1 1/2 teaspoons pure vanilla extract 

1/2 cup dried fruit i.e. cranberries, raisins, chopped apricots or dates

1/4 cup toasted pumpkin seeds and/or sunflower seeds (a combination of both is my favourite)

Directions:  

1. Preheat the oven to 350ºF/175ºC. Line two large baking sheets with non-stick greaseproof paper (parchment paper for our friends across the pond).

2. Prepare the flax egg by combining the ground flaxseed meal with the water. Stir and let sit for at least 15 minutes.

3. In a large bowl, mix together the dry ingredients (oats, seeds, fruit, coconut, baking powder, baking soda, salt).

4. In a medium bowl, mix together the wet ingredients (flax eggs, nut butter, maple syrup, vanilla). Whisk until smooth.

5. Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles a cookie dough. Fold in your desired mix-ins using the spatula.

6. If the dough is too sticky to handle, refrigerate it for 10-15 minutes to firm up slightly.

7. Use an ice cream scoop to scoop about 3 tablespoons of dough onto the baking tray and spacing them about 1/2 inch apart. Alternatively, measure out 3 tablespoons and shape the dough into a cookie shape using your hands. TIP: if the dough sticks to your hands, slightly wet your hands with water. Lightly flatten the top of each cookie with your hands or a fork.

8. Bake the cookies for about 18-20 minutes. After 5 minutes, transfer them to a cooling rack. 

If you’ve not eaten them all already, store any leftover cookies in an airtight container on the counter for 2-3 days. 

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