Yummiest Vegan Oatmeal Cookie Recipe Ever!
These oatmeal cookies are incredible. They are crisp on the outside, but soft and chewy on the inside. They can be made nut-free, soy-free and are somewhat healthy, considering I only used coconut sugar and agave to sweeten them a bit. Try this recipe. You will definitely make these yummy vegan oatmeal cookies more than once.
Ingredients
- 1/2 cup tahini
- 1/2 cup oat milk
- 2 tablespoons agave
- 1 teaspoon pure vanilla extract
- 2/3 cup coconut sugar
- 2 cups oat flour I used rolled oats with ancient grains and seeds to make my oat flour
- 1/2 cup oats I used rolled oats with ancient grains and seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts optional
- 1/2 cup vegan chocolate chips optional
Instructions
- Preheat the ovenn to 350 degrees F.
- Line a cookie sheet with parchament paper.
- Add the tahini, oat milk, agave, vanilla and coconut sugar to a saucepan, whisking over low heat until the mixture reaches a creamy, sticky, caramel like texture. Set aside to cool for five minutes.
- While the caramel mixture is cooling, combine all dry ingredients, including the walnuts (if using) into a bowl and mix well.
- Add the wet ingrdients to the dry and mix unitl a batter is formed.
- Use a 1/4 cup to scoop the batter onto the parchament paper, leaving some room for the cookies to bake. Flatten each cookie with a spatula.
- Bake the cookies for 12-15 minutes, checking them at 12 minutes and frequently after 12 minutes to see if they are done. They are done when the bottom is browned and the edges are a little brown.
- Allow to cool before devouring! Stoe in an air tight container on the counter for up to a week or freeze them to preserve longer.