In my books, the perfect oatmeal cookie is crunchy and crispy on the outside but soft and chewy in the middle - and these cookies definitely fit that description! I've seen variations for these nutritious, vegan cookies all over the blog world so I decided to make them using the ingredients I had on hand. It’s a delicious, winning recipe!
2 cups quick oats
1 and 1/3 cups whole wheat flour
2 tsp. baking powder
1/2 tsp. sea salt
1 tsp. cinnamon
1/4 cup unsweetened shredded coconut
1/2 cup raisins or chopped dried fruit
1/4 cup + 2 Tbsp. chopped walnuts
2/3 cup flax meal
1 cup pure maple syrup, honey, or agave
1/4 cup + 2 Tbsp. almond butter or peanut butter
3 tsp. vanilla extract
1/4 cup unsweetened applesauce or mashed banana
Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper.
In a large bowl, combine the quick oats, flour, baking powder, salt, cinnamon, coconut, raisins, and walnuts.
In a separate bowl, combine the flax meal, maple syrup/honey/agave, almond/peanut butter, vanilla, and applesauce/banana and stir until mixed. Add this to the dry ingredients and stir until just combined.
Drop rounded spoonfuls of cookie dough onto the prepared baking sheets and lightly flatten. The cookie dough will be very sticky and it won't spread much while baking so be sure to flatten them to the thickness you would like your finished cookies to be.
Bake for 10-12 minutes. Remove from oven and allow the cookies to cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container on the counter or freeze for longer storage.
*Recipe adapted from Eat Drink and Be Vegan