Gluten Free Vegan Sugar Free Oatmeal Cookies
Indulge guilt-free with these Gluten-Free Vegan Sugar-Free Oatmeal Cookies, a wholesome treat packed with nourishing ingredients and naturally sweet flavors. Perfect for those following special dietary needs, these cookies combine almond flour and gluten-free rolled oats for a chewy texture, while unsweetened applesauce and monk fruit sweetener provide just the right touch of sweetness without refined sugars. Enhanced with warm hints of cinnamon and the option to add crunchy walnuts or pecans, these cookies are as versatile as they are delicious. Quick and easy to prepare, they’re ready in under 30 minutes and make an ideal snack for kids, a post-workout bite, or a comforting tea-time companion. With no sacrifices on taste or texture, these oatmeal cookies are the ultimate healthy dessert for everyone to enjoy!
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Recipe Information
Ingredients
- 2 cups Gluten-free rolled oats
- 1 cup Almond flour
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 0.5 cup Unsweetened applesauce
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 0.25 cup Monk fruit sweetener or erythritol
- 0.5 cup Raisins or chopped dates
- 0.25 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, combine the ground flaxseed and water to create a flax 'egg'. Let it sit for 5 minutes to thicken.
In a large mixing bowl, whisk together the gluten-free rolled oats, almond flour, baking powder, cinnamon, and salt.
In a separate bowl, mix the flax 'egg', applesauce, melted coconut oil, vanilla extract, and monk fruit sweetener until well combined.
Pour the wet ingredients into the dry ingredients and stir until a dough forms.
Fold in the raisins (or chopped dates) and optional nuts if using.
Scoop tablespoon-sized portions of the dough onto the prepared baking sheet and gently flatten the tops with your fingers to shape the cookies.
Bake for 10-12 minutes or until the cookies are lightly golden around the edges.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 270.6 g | 98% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 64.8 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2339 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
