Vegan Oatmeal Carob Cookies
Indulge in the wholesome goodness of these Vegan Oatmeal Carob Cookies—a plant-based treat that’s as nutritious as it is delicious! Made with rolled oats, naturally sweet carob powder, and a touch of coconut sugar, these cookies deliver a rich, chocolate-like flavor without the caffeine. The recipe is fully customizable, allowing you to fold in shredded coconut or chopped nuts for added texture and flavor. Perfectly soft and chewy, these cookies are easy to prepare, taking just 15 minutes of prep time and a quick 10-minute bake. Ideal for gluten-free and dairy-free diets with simple ingredient swaps, they’re a healthy and satisfying option for dessert or snacking. Serve them with your favorite plant-based milk or enjoy them on their own for a guilt-free indulgence!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup All-purpose flour (or gluten-free flour blend)
- 0.5 cup Carob powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Coconut sugar
- 0.5 cup Unsweetened almond milk (or any plant-based milk)
- 0.33 cup Coconut oil (melted)
- 1 teaspoon Pure vanilla extract
- 0.5 cup Unsweetened shredded coconut (optional)
- 0.5 cup Chopped nuts (e.g., walnuts or pecans, optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, combine the rolled oats, all-purpose flour, carob powder, baking powder, baking soda, and salt. Mix well to evenly distribute the dry ingredients.
In a separate medium-sized bowl, whisk together the coconut sugar, almond milk, melted coconut oil, and vanilla extract until smooth and well combined.
Gradually pour the wet mixture into the dry ingredients. Stir until everything is just combined, being careful not to overmix.
If using shredded coconut or chopped nuts, fold them into the dough using a spatula.
Scoop heaping tablespoons of the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Gently press down on each cookie to flatten them slightly, as they will not spread much during baking.
Bake in the preheated oven for 8–10 minutes, or until the edges are set and the tops appear slightly dry.
Remove the baking sheets from the oven and let the cookies cool 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 |
3130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1788 mg | 78% | |
| Total Carbohydrate | 454.8 g | 165% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 210.8 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 587 mg | 45% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1755 mg | 37% | |
*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.
