Vegan and Heart Healthy Cookies
Indulge guilt-free with these Vegan and Heart-Healthy Cookies, a wholesome treat crafted for both your taste buds and your wellness goals. Made with nutrient-rich rolled oats, whole wheat flour, and the magic of flaxseed meal, these cookies are a fiber-packed, plant-based delight. Sweetened naturally with pure maple syrup and studded with dairy-free dark chocolate chips and crunchy walnuts, they offer the perfect balance of indulgence and nutrition. Almond butter adds a creamy, nutty richness, while cinnamon provides a warm touch of spice. Ready in under 30 minutes, these cookies are perfect for a quick snack or dessert that doesn’t compromise on health. They're cholesterol-free, low in saturated fat, and ideal for vegans or anyone seeking a heart-friendly alternative to traditional cookies.
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 2 tablespoons Flaxseed meal
- 6 tablespoons Water
- 1 cup Unsweetened almond butter
- 1 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 cup Dark chocolate chips (dairy-free)
- 0.5 cup Chopped walnuts
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone baking mat.
In a small bowl, combine the flaxseed meal and water to create a flax egg. Stir well and let it sit for 5 minutes until it thickens.
In a large mixing bowl, whisk together the rolled oats, whole wheat flour, baking soda, cinnamon, and salt.
In a separate medium bowl, mix the almond butter, maple syrup, vanilla extract, and the prepared flax egg until smooth and creamy.
Pour the wet ingredients into the dry ingredients and stir until combined. The dough will be thick.
Fold in the dark chocolate chips and chopped walnuts using a spatula.
Scoop about 2 tablespoons of dough for each cookie and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your fingers or the back of a spoon.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake as they will harden as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
4883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.3 g | 341% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1898 mg | 83% | |
| Total Carbohydrate | 597.1 g | 217% | |
| Dietary Fiber | 79.2 g | 283% | |
| Total Sugars | 321.6 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 845 mg | 65% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 4602 mg | 98% | |
*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.
