Vegan Gluten Free Oatmeal Cookies
Enjoy the simple pleasure of these vegan gluten-free oatmeal cookies, made with just three wholesome ingredients. They're a nutritious snack, with the perfect texture and satisfying crunch.
Servings: 8 cookies
Calories: 129kcal
Equipment
Ingredients
Wet Ingredients
- ⅓ cup Maple syrup
- 4 tbs Tahini
Dry Ingredients
- 1¼ cups Rolled oats
- 1 pinch Sea salt
Instructions
- In a large mixing bowl, whisk together the maple syrup, tahini and sea salt until evenly combined.⅓ cup Maple syrup, 4 tbs Tahini, 1 pinch Sea salt
- Take ½ cup of rolled oats and grind them in a spice grinder or high-speed food processor until a rough flour is formed. Add this to the wet ingredients along with the remaining rolled oats. Fold all the ingredients together until combined and the cookie batter has formed.1¼ cups Rolled oats
- Line a baking sheet with parchment paper. Use a cookie scoop (or a wet spoon) to drop the cookie dough onto the prepared baking sheet, making 8 even mounds. Wet the back of the spoon and flatten each cookie dough into a round disc, approximately ¼ inch (½ cm) thick. Leave a 2-inch (5cm) gap between each cookie.
- Place each baking sheet in the middle of a preheated 356°F (180°C) fan-forced oven for 13-14 minutes until they turn golden brown. Let the oatmeal cookies cool for 5 minutes (they will still be slightly soft straight out of the oven) before transferring them to a wire rack to cool completely to room temperature.
Video
Notes
These delicious cookies will harden when cooled to room temperature, making them nice and crunchy.
If you like this recipe, you may also like the chocolate chip cookie version or my ANZAC biscuits
Nutrition
Calories: 129kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 9mg | Potassium: 110mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 1mg