Sometimes you just need something tasty and sweet. Am I right? Store bought snacks are so full of preservatives and other not so good for you additives. There’s nothing quite like cookies hot from the oven. Traditional recipes can be refined sugar packed and high in calories. So I needed an alternative. Lo and behold I present my healthy vegan oatmeal cookies.
Tips to making Healthy Vegan Oatmeal Cookies Recipe
Conventional oatmeal cookies are packed full with refined sugar. As you probably know, having a lot of refined sugar in your diet is a bad thing. So for this recipe I replaced sugar with half maple sauce and half applesauce. We also wanted to reduce the calories and make it vegan so I replaced the butter with a low fat vegan sunflower margarine/spread. Check the ingredients but most sunflower spreads are vegan.
You can add all kinds of ingredients to these cookies depending on your tastes. Seeds, nuts and dried fruits are great addition. I hate raisins so I omitted those but they would work well with this recipe. This mixture can also be frozen (prior to baking) so why not make a big batch and use as and when you need it.
Some tasty taste combinations are :
- orange peel grated and pecans
- dried figs
- peanuts and peanut butter
Now on to the recipe:
- 135g cups rolled oats
- 120g wholewheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 75g unsweetened applesauce
- 4 tablespoons coconut oil
- 2 flax eggs
- 1 teaspoon vanilla extract
- 200ml maple syrup
- 75g dark vegan chocolate chips
- Whisk the oats, flour, baking powder and salt.
- In a separate bowl, mix the applesauce, coconut oil, egg, vanilla, and maple syrup. Add this mixture into the flour mixture and stir until combined. Add in the chocolate chips. Refrigerate for 30 minutes.
- Preheat oven to 350 degrees Farenheit. Line a baking tray with greaseproof paper and take the dough out of the fridge. Roll the dough into 1 1/2-inch balls by spooning the mix into your hands and rolling in your palms. Arrange on the baking tray, leaving space between each as they spread whilst baking. Flatten each cookie to be about 1-inch in thickness.
- Bake for about 12-15 minutes but careful not to overcook. They should brown slightly but still be soft in texture. Leave to stand for 5-10 mins and then enjoy.
The dough will last for up to three months in the freezer.
Amount Per Serving:Calories: 112 Total Fat: 4g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 8mg Sodium: 80mg Carbohydrates: 18g Fiber: 2g Sugar: 9g Protein: 2g