Low Sodium Vegan Oatmeal Cookies

Vegan Oatmeal Cookies (GF) Minimalist Baker Recipes

WebApr 24, 2021 · Instructions. Heat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. In a large mixing bowl, stir together …

Rating: 4.8/5(16)
1. Heat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, stir together almond flour, oats, gluten-free flour, raisins, baking powder, cinnamon, salt, and brown sugar.
3. In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously, which will take much longer) until light and fluffy and loose peaks have formed. (Add 1/8 tsp cream of tartar to help them along if not whipping.)
4. To the aquafaba, add the almond butter and oil and beat or whisk to combine. (The mixture will deflate a little — that's okay). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). If not baking immediately, cover and chill in the refrigerator for up to 2-3 days (the cookies will develop a bit more flavor and slightly firmer texture if the dough chills, but chilling this long is not necessary).

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Healthy Vegan Oatmeal Cookies This Healthy Kitchen

WebJun 24, 2020 · Divide your cookie batter into 10 cookies, roll out a ball in your hands (use wet hands to prevent sticking) and then place down on …

Rating: 5/5(8)
1. Line a baking sheet with parchment paper and preheat your oven to 350 degrees F.
2. Add the oats to a food processor and gently process until the oats are finely chopped, with some floury bits, but do not over process into flour.
3. Transfer the oats to a mixing bowl and add all remaining ingredients, except for your optional fill in. Mix well to evenly distribute. Now add your fill in of choice, if using and mix well.
4. Divide your cookie batter into 10 cookies, roll out a ball in your hands (use wet hands to prevent sticking) and then place down on your baking sheet. Now, using the back of a spoon, gently press each cookie down and shape the sides into a rounded cookie, if needed.
5. In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
6. In a medium bowl, combine the applesauce, butter, egg, vanilla, and honey. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips, raisins, and walnuts. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.
7. When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 1 1/2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.
8. Bake until the cookies are golden and firm around the edges and set on top, about 9 to 10 minutes. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to the rack to cool completely.

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NoSugarAdded Vegan Oatmeal Cookies EatingWell

WebApr 22, 2024 · Directions. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Whisk oats, …

Rating: 4.3/5(6)
1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Whisk oats, almond flour (or almond meal), cinnamon and salt in a medium bowl. Mash bananas, almond butter (or peanut butter) and vanilla together in a large bowl until creamy and well combined. Add the dry ingredients and raisins (or dates) to the banana mixture and stir with a wooden spoon until combined. Scoop or roll level tablespoons of dough into balls and place on the prepared baking sheet, making 12 cookies per batch. Press with a fork to flatten slightly.
3. Bake until firm to the touch and light brown on the bottom, about 15 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter.

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