Whole Food Plant Based Oatmeal Cookies
These whole food plant based oatmeal cookies are totally decadent and loaded with chocolate, yet free of oil, sugar, and gluten. Serve with a big glass of plant based milk!
Equipment
- cookie sheet
- Food Processor
Ingredients
- 1 cup oats (gluten free if necessary)
- 1 cup oats (gluten free if necessary) blended into flour in food processor or blender
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/2 teaspoon liquid stevia or 1/2 cup coconut sugar
- 6 tablespoons unsweetened plant milk
- 3 tablespoons unsweetened almond butter
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chunks or chocolate chips or raisins preferably sweetened with stevia or other unrefined sugar
Instructions
- Preheat the oven to 350 degrees. To begin, measure out a cup of oats and blend in a food processor or high speed blender to create oat flour. Measure a cup of this flour and add to a large bowl.
- Add the oats, baking soda, cinnamon, and coconut sugar (if using). Stir to combine.
- In a small bowl, combine the almond butter, liquid stevia (if using), plant milk, and vanilla.
- Add the wet ingredients to the dry ingredients and stir well.
- Add the chocolate chunks, chocolate chips, or raisins and stir to combine.
- Place a sheet of parchment paper over the cookie sheet and scoop batter onto the cookie sheet. This batter will make 12 small or 6 large cookies. Flatten slightly with your fingers if necessary. Bake for 8-10 minutes.
- Let cool for five minutes, then transfer to a cookie rack to cool fully.
- These cookies are great served warm with a big glass of ice cold plant milk or with coffee or tea. They also work well crumbled and used in my Sugar Free Banana Pudding (just omit the chocolate chips and add an extra 1/4 cup coconut sugar).