Healthy Vegan Oatmeal Cookies

Because the world needs more guilt-free desserts, right? This is my GO TO recipe. I love it so much. And it’s a treat I don’t feel bad giving to my toddler either! Because no conventional sugar. Only sweetened by fruit and raw maple syrup or honey (obviously the latter choice won’t make it Vegan anymore, but either works well in the recipe, just FYI). It does use a bit of flour to help pull the whole recipe together, but you can use whatever kind of flour you like to easily make it gluten-free too. 

A note on the applesauce used in this recipe: well if you’re like me at all, you don’t often have applesauce around, but almost always have apples themselves. Here’s a quick way to make applesauce, so simple and easy that it doesn’t even warrant its own blog post:

1.) Take a decently sized apple and cut it into eighths, removing the seeds and core.
2.) Toss it into a blender with about half a measuring cup of water.
3.) Blend for a moment, and… done! You can peel the apple first if you like, but I like to include the skin for all its nutrients and fiber. 

Now, on to the cookie recipe!

Those were genuinely spilled Oats, ha. Not staged.

Ingredients:

  • 10 tbls unsweetened applesauce
  • ½ cup pure, raw maple syrup or honey
  • 1 whole banana, mashed
  • 4 tbsp non-dairy milk
  • 1 tsp vanilla extract
  • 3 cups rolled oats
  • 1 cup flour of choice
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ cup raisins
Wet mixture: Banana, Applesauce, Maple Syrup or Honey, Non-Dairy Milk, & Vanilla Extract.
Dry mixture: Oats, Flour, Baking Soda, & Cinnamon.

Directions:

  • Preheat oven to 350°F or 175°C.
  • Grease a cookie sheet (using a thin layer of coconut oil is my personal favourite) and set aside for later.
  • In one bowl, mash the banana completely. Then add applesauce, maple syrup or honey, non-dairy milk, and vanilla extract, stirring together.
  • In another bowl, combine the oats, flour, baking soda, and cinnamon.
  • Transfer the wet mixture into the dry mixture, and stir really well until totally combined.
  • Then add the raisins, mixing them in. The cookie dough may look pretty wet initially, but most of that moisture will bake away.
  • Drop spoonfuls of the cookie dough onto the prepared cookie sheet and bake 10 to 15 minutes, or until firm and slightly springy to the touch. The bottoms of the cookies should just be starting to turn a warm brown colour. Obviously no need to worry about under-baking these cookies since they are Vegan.
  • Makes roughly 2 dozen cookies. Enjoy!
My little kitchen helper

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Author: helen.wildrose

Christian • Herbalist • Writer • INFJ

8 thoughts on “Healthy Vegan Oatmeal Cookies”

  1. Oh wow, I couldn’t fit all the mixture so I just had a few spoonfuls if the uncooked cookie dough – A-MAZING! Looking forward to trying the cooked result in about 15 mins…

    Liked by 1 person

  2. Oh good!! Isn’t it tasty?? :) It’s such a favourite of ours. I’m always making it for when we have people over too.

    Like

  3. YUM! Wow, these turned out so beautifully. You are making me drool here! Your photography is stunning. I want some of these! So glad I found your blog. These look spectacular :) Are the cookies on the crunchy side or chewy?

    Liked by 1 person

  4. Thank you, that’s so kind! And well get baking then! haha. ;) They are a super quick recipe, no joke. And I’d say that they are more on the chewy side. The fruit ingredients make for a pretty wet dough, and unless you baked them a long time, the finished product should end up pretty chewy.

    Liked by 1 person

  5. Chewy cookies are the best, especially when they are a little warm. I bet these will be absolutely delicious, and I cannot wait to add them to my repertoire of favourite recipes. Thank you for sharing!

    Liked by 1 person

  6. Yes, the absolute best! 😍 And I’m sure you’ll like them too! Super quick and easy as well. And no problem! It’s a fun creative outlet taking photos and writing up our versions of recipes. :)

    Liked by 1 person

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