i totally had these vegan cookies for lunch. no shame. paired with a glass of cold almond milk these fresh from the oven cookies were packed with flavor, were chewy, delicious, + pretty healthy, too.
they reminded me of cranberry chocolate chip oatmeal cookies i used to eat in connecticut at my family’s bakery. here’s the recipe- it’s a MUST try. i’m pretty proud of myself for putting it together using healthy ingredients such as cranberry, almond, oatmeal, pepitas, + spices. i used whole wheat flour rather than all purpose + coconut sugar rather than white refined sugars.
they are also easily adapted to gluten free by swapping the oats + flour to gluten free varieties.
//autumn inspired vegan oatmeal cookies//
1 cup organic rolled oats – used bob’s red mill
3/4 cup whole wheat flour
1/3 cup coconut sugar
1 tsp. baking soda
1/2 tsp. salt
1/3 cup pure maple syrup
1/2 cup extra virgin olive oil
1 tsp vanilla extract (also can substitute almond to bring out a more almond flavor)
1 tsp cinnamon
1/2 tsp nutmeg
additions: I used all – but you can choose 2-3 if not all of them are in the pantry.
1/4 cup chopped almonds
1/4 cup dairy free chocolate chips
- preheat oven to 350 degrees
- grease a cookie sheet
- combine the first 5 ingredients – oats through salt- in a large mixing bowl
- add in maple syrup, oil + spices. stir.
- fold in cranberries, pepitas,
- roll into balls + place on sheet about 2 in. apart. makes about 12 cookies.
- bake for 10-12 minutes, until golden brown.
- allow to cool.