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Crunchy, simple, fuzz-free, these Vegan Gluten-Free Oatmeal Cookies are super delicious and you only need 4 basic ingredients to make them!
I will start by saying, I’m a cookie person. I have loved cookies for as long as I can remember. And I fell in love with oats a while ago, so they go hand in hand in this recipe!
I’ve shared a crunchy oatmeal cookie recipe a while ago. They are great and they are vegan, but I still want to challenge myself to make a gluten-free version, pure for fun and the sense of achievement.
The mission is complete! Here are the delicious oatmeal cookies that are gluten-free, vegan, and super easy to make. Oh, did I mention that you only 4 basic ingredients to make them?
Ingredients You Need
These cookies are vegan, meaning no egg, no dairy, and no common flour or sugar. How interesting, right? They are made from 4 basic ingredients:
- Rolled oats: We’re going to use some whole and some ground. If you don’t have a grinder or a food processor, you can use store-bought oat flour.
- Almond meal: I usually grind my almonds with the rolled oats. Both almond meal or almond flour will work.
- Maple syrup: aka my favorite liquid sweetener. Use pure maple syrup and you won’t regret it.
- Coconut oil: Extra-virgin coconut oil is my go-to choice. If you don’t like coconut flavor, use refined coconut oil, which tastes pretty nutrient.
The 4 ingredients are the most-have ones. There are some ingredients I will recommend adding in for more flavor.
- Salt: I kind of always add a pinch of salt to my dessert recipe. It will bring out more flavor.
- Ground cinnamon: I know some of you might not be a big fan of cinnamon, but just a pinch will make a difference. If you really have fear toward the spicy taste of cinnamon, try Cyleon cinnamon, which is more subtle and sweet in taste.
How to Make Vegan GF Oatmeal Cookies
It’s a simple recipe that almost everything is done in one big bowl.
First, grind 15 g (1/6 cup) oats in a grinder or food processor. They need to be very fine and powdery.
Add the oat flour, rolled oats, almond meal, cinnamon, and salt to a big mixing bowl. Give them a mix.
Then add the maple syrup and melted coconut oil. Mix to incorporate. The texture should bit not very wet nor very dry.
After that, use a tablespoon to scoop out the mixture and press it down against the spoon. Then put the mixture onto a lined baking sheet. Repeat to finish all the mixture.
Use your palm to press the mixture down and shape them into the cookie shape you like. They won’t change much in terms of shape, so make sure you shape them before putting them into the oven.
Once you shape them all, put them into the preheated oven to bake at 175 C / 350 F for 10-12 minutes. Keep an eye on them for the final 2-3 minutes. If their edges turn too dark, drop the oven temperature to 150 C / 300 F.
Let them sit in the oven for 5 minutes and then transfer the baking sheet onto a wire rack to cool down completely. Time to dig in!
Make sure to let them cool completely so they could be super crunchy and crispy.
I like to bake them until they are dark brown in color so they have more flavor. Sometimes the edges get a little bit charred, which I don’t mind. But if you do, just keep an eye on them in the last few minutes in the oven.
Substitution & Notes
How to serve these cookies?
Like regular cookies, they are delicious as they are! You can also enjoy them with a cup of tea or a glass or plant milk.
How to store these cookies?
Store them in an air-tight container in a cool place. They should last 3-4 weeks, but I really haven’t let them sit that long before eating all out by my self.
Can I use instant oats instead of rolled oats?
I will say yes and no. Yes, it probably could still work, but no, the texture will be quite different. I sure the taste will still be good, though.
Can I use other oil instead of coconut oil?
Other oil might influence the cookies’ texture as well, so I don’t recommend switching coconut oil with other oil.
If you really don’t have coconut oil, vegan butter would be the best substituting option.
Can I make a big batch at one time?
Yes, you can. Just double or triple the ingredients and follow the same steps. I didn’t make a lot at one time because I have only one stomach.
These oatmeal cookies are super crunchy and tasty. And they are so simple, both ingredient-wise and method-wise. They are now one of my go-to snacks to enjoy all the time.
I hope you could give it a try and let me know what do you think of them!
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Easy Vegan Gluten-Free Oatmeal Cookies (4 ingredients)
- 70 g rolled oats, divided into 55 g and 15 g (1/2 cup + 2 Tbsp and 1/6 cup)
- 25 g ground almond
- 1.5 Tbsp coconut oil
- 30 g (1.5 Tbsp) maple syrup
- 1/8 tsp ground cinnamon, ground
- 1/8 tsp salt
- Preheat the oven at 175 C / 350 F. Line a baking sheet with a baking mat or parchment paper.
- Ground 15 g (1/6 cup) rolled oats in a grinder or food processor until they are finely ground.
- In a bowl, add the rolled oats, oat flour, almond meal, cinnamon, and salt. Mix all together.
- Add melted coconut oil and maple syrup. Mix to incorporate.
- Use a tablespoon to scoop out the mixture and press it firmly so the mixture can stick together. Put the mixture onto the baking sheet and repeat to finish all the mixture. Use your palm to press them down and shape them into the cookie shape you like. They won’t change much shape-wise in the oven.
- Bake at 150 C / 350 F for 10-12 minutes until they are golden brown. Let them sit in the oven for 5 minutes then transfer the cookie sheet onto a wire rack to cool down completely. EAT!
- Store the cookies in an airtight container for 2-3 weeks.