If you’ve been looking for a healthy cookie recipe, then look no further! These vegan oat cookies are dairy-free, meal prep/freezer friendly, and low carb. Find the calorie and macro count in the recipe card.
This recipe was inspired by my hankering for a delicately sweetened treats. Not too sweet–just right. These pair well with:
Homemade Black Sesame Horchata
*insert drool emoji*
Follow the recipe or switch it up and add chocolate chips, butterscotch chips, or peanut butter-flavored chips for a different take on a classic.
Ingredients
You may already have some of these in your pantry
- oats
- oat flour (or, just make your own by blending dry oats into a fine powder)
- almond meal
- maple syrup
- coconut oil
- baking powder
See recipe card for quantities
How to Make Vegan Oat Cookies
These cookies are so simple to make. In fact, I can sum the instructions in 5 steps:
- Pre-heat the oven
- Combine all ingredients in a mixing bowl
- Create 12 balls out of the mixture
- Place them on a baking tray (using a fork or bottom of cup to create cookie shape)
- Bake for 20 minutes and cool before eating
Craving more health conscious sweets? Try these!
Loaded Peanut Butter Acai Bowl
Recipe
Simple Vegan Oat Cookies
If you've been looking for a healthy cookie recipe, then look no further! These vegan oat cookies are dairy-free, meal prep/freezer friendly, and low carb. Find the calorie and macro count in the recipe card.
Servings 12 cookies
Calories 166kcal
Ingredients
- 2 cups oats
- 1 cup oat flour
- ½ cup + 2 tablespoons almond meal
- 6 tablespoons maple syrup
- 4 tablespoons coconut oil melted
- 1 teaspoon baking powder
- 1 pinch salt
Instructions
- Preheat oven to 360°F (180°C) and line a baking tray with baking paper.
- In a bowl, mix the oats, flour, almond meal, baking powder, and a pinch of salt. Add in maple syrup and coconut oil ,mix well until combined.
- Using slightly wet hands, create 12 balls out of the mixture and place them on the baking tray and push them down to create cookies shapes (I used a fork).
- Bake for 20 minutes until golden and allow to cool before eating.
Notes
Macros:
Fats: 9 grams
Carbs: 18 grams
Protein: 4 grams
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