Vegan Oatmeal Cookies
These vegan oatmeal cookies are soft, chewy, and sweetened naturally with apple and maple syrup, no refined sugar needed. A flax egg binds the dough and blended apple adds moisture, then chocolate chips get folded in for little bursts of richness in every bite. No eggs, no dairy, no butter. Wholesome enough for breakfast and delicious enough to call a proper treat. Great for lunchboxes too. Also try my Coconut Oatmeal Cookies, Sugar-Free Banana Cookies, or Espresso Chocolate Chip Cookies.
Eggless Dairy-Free Oatmeal Cookies
These Vegan Oatmeal Cookies are delicious and easy to make.
Ingredients
Flax Egg
- 2 tbsp (14 g) Ground Flax Seed
- 6 tbsp (90 ml) Warm Water
Blended Apple
- 2 medium size apple, cut into chunks
- 3 tbsp (45 ml) Water
Cookie Dough
- 1 cup (250 g) Blended Apple
- Flax Egg
- 2 tbsp (30 ml) Maple Syrup
- 2 cups (200 g) Quick or Rolled Oat
- 1/3 cup (65 g) Chocolate Chips
Instructions
Flax Egg
- Mix ground flax seed with water. Let stand for 10 minutes or until gel-like consistency is obtained.
Blended Apple
- Peel apples, remove core and seed. Cut into chunks.
- In a food processor or blender, process apple chunks with water. Set aside.
Cookie Dough
- Line a baking tray with parchment paper and set aside.
- To a large bowl, combine blended apple with maple syrup, flax egg and oat. Mix.
- Add chocolate chips and mix.
- Scoop dough onto parchment paper. Flatten dough into cookie shape. Cookies will not spread in the oven. Make sure to form them into a cookie before baking.
- Bake in preheated oven to 350oF (180oC), rack middle position, 15 minutes.
- Let cookies cool down on baking sheet for 10 minutes. Then transfer to wire rack to cool down completely.
