It’s Vegan MoFo day #5 and the cookie mommy strikes again! After my chocolate chip cookie post two things happened. First I remembered how easy making cookies is! Second a reader asked about oatmeal cookies. So of course I had to give it a try. These cookies are deluxe because they soft and chewy and they include a variety of add ins. I would have added vegan chocolate chips too but I didn’t have any. You should use whatever combination of dried fruit and nuts/seeds, chips etc. you like or have on hand. These cookies are also wheat free.
Makes 2 dozen cookies
- 1 cup rolled oats
- 1 cup oat flour (you can make your own by grinding rolled oats)
- 1 teaspoons baking soda
- 1/8 teaspoon salt
- 3/4 cup coconut sugar (or whatever sugar you prefer)
- 1/3 cup unsweetened shredded coconut
- 1/3 cup dried cherries
- 1/3 cup raisins
- 1/3 cup dried cranberries
- 1/3 cup pecan pieces
- 1/8 cup ground flaxseed
- 1/4 cup warm water
- 1/4 cup coconut oil
- 2/3 cup almond milk (use your preferred non-dairy milk)
- 1 teaspoons pure vanilla extract
Preheat the oven to 350°F.
In a large mixing bowl, combine the oats, flour, baking soda, salt and coconut sugar. Add the shredded coconut, dried fruit and nuts. Mix well.
In a separate small mixing bowl, use a fork to whisk together the ground flaxseed and warm water and let sit a few minutes to thicken. Add the milk, oil, and vanilla and whisk together to combine.
Add the wet ingredients to the dry ingredients in the large mixing bowl and mix until combined.
Use a spoon to drop 2 TBL of batter per cookie on an ungreased cookie sheet. Space cookies about 1 inch apart.
Bake for 8-10 minutes, until lightly golden. Allow to cool for 1 minute then use a spatula to loosen the cookies. Let them stay on the cookie sheet to cool completely (if you can resist eating them right away).