All the taste of Grandma’s cookies, but none of the fat! These vegan oatmeal cookies are oil-free, dairy-free, and egg-free, with only 88 calories and 1 gram of fat per cookie!
Nutrition in Oats
Oats are a whole-grain food and are rich in fiber, manganese, the B vitamins thiamin and riboflavin, vitamin E and protein. They’re also low in sodium and fat and free of sugar, cholesterol and saturated fats.
One cup of rolled oats contains 160 calories, 3 grams fat, 10 milligrams sodium, 28 grams carbohydrates, 4 grams fiber and 6 grams protein; it also provides 4 percent of the daily value for calcium and 12 percent of the daily value for iron.–LiveStrong
The way we avoid baking these with eggs is to use a mixture of flax seed and water. In a blender, whip together the flaxseed with the water until thick and creamy. The consistency will be somewhat gelatinous and look like this.
Sometimes, when I need to batter something in another recipe, I will use this ground flaxseed mixture. Tempura made in my air fryer is one example. I batter up asparagus, sweet potatoes, broccoli, and even tofu.
After being coated with this flaxseed mixture and rolled in dry coating, they cook to a wonderful crispy crunch!
The apple sauce in this oatmeal cookie recipe keeps the batter moist without needing to add any oil. I never would have believed that before switching to a plant-based lifestyle, because I had always baked with oil and thought that was required in order to have moist sweets.
I was pleasantly surprised to find out that I was wrong.
After mixing up the dry and wet ingredients, scoop dough with tablespoon onto prepared cookie sheet. With lightly wet hands, press to form ½ inch thick rounds. Bake at 350 degrees on a parchment paper on silicone baking mat to keep these completely oil-free.
I make these a lot when I’m baking for family or social functions. One batch makes 42 cookies so, if you’re making them just for the family, you might want to make a half-batch or freeze leftovers for later. These vegan oatmeal cookies are always a hit!
To adjust the serving sizes of any of my recipes, simply go to the ‘Servings’ listed in the recipe card right above the ingredients list. Hover over the number of servings, and a sliding bar will appear. Slide to the number of servings you would like, and the ingredients will automatically adjust the amounts.
Other Great Dessert Recipes:
- 2 Tbsps. ground flaxseed (equivilant to 2 eggs)
- 6 Tbsp water
- 1-1/2 cups apple sauce unsweetened
- 1 Tbsp vanilla extract
- 1 cup sucanat or other unrefined sugar (this is for 42 cookies)
- 1 Tbsp black strap molasses
- 1-3/4 cups unbleached flour I use spelt
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 cups rolled oats (not quick cooking)
- 1 cup raisins
- 1/4 cup chopped walnuts (optional)
Preheat oven to 350 degrees and line two cookie sheets with parchment paper
In a blender, whip together the flaxseed with the water until thick and creamy. The consistency will be somewhat gelatinous and look like this.
By hand or using an electric mixer cream together the apple sauce, sugar, vanilla, molasses, and flaxseed mixture until well blended.
It will look like this when blended.
In a separate bowl, thoroughly combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Add to the creamy mixture and mix until well blended and smooth.
Stir in the rolled oats, walnuts, and raisins until thoroughly combined.
Scoop dough with tablespoon onto prepared cookie sheet, and with lightly wet hands, press to form ½ inch thick rounds.
Bake until the cookies are golden brown, about 12-15 minutes. Remove from the oven and allow the cookies to firm up for a few minutes while still on the cookie sheet.
Serve. Store cookies in an air-tight container to retain moistness.