These packable, shareable, delicious Vegan Oil-Free Oatmeal Trail Cookies are perfect for that afternoon tea break and for any other cookie eating occasion.
I should have added a book to that photo and then it would have been a true depiction of one of my favorite ways to take an afternoon break. You can’t tell, but between that last sentence and this one, there was an hour pause while I sat down with a cup of tea and a cookie and my book. Ahhh…I’m ready to get back to work.
This recipe is one that was created because I used to love a “Cowboy Cookie” back in my non-vegan oily days.
I found this info about where that name came from:
“Cowboy Cookies are said to be a cookie that cowboys on the trail enjoyed. They were considered the first power bar. They were a quick and easy way to get nutrients for the long travels that cowboys made. They also kept well.”
Other sites claim they were called Trail Cookies. Either way, this is a version that I can feel pretty good about indulging in.
Gather all your ingredients!
As you can see, I used a gluten-free baking mix, but any flour will do. Chocolate chips or chunks are optional. I used the last bit of chunks I had and some mini chips.
I used sunflower seed butter, but you can use any nut butter that you like. The powdered sugar is optional. I can do without it, but many cookie lovers expect really sweet cookies and this gives them that sweetness that just the brown sugar doesn’t provide.
The coconut that I use is shredded down to almost a consistency of almond flour and gives a good chewiness to the cookie. If you have the kind that is more of a shred, you can give them a whirl in a food processor if you want to try it my way. I prefer it over those strings of coconut that is common with the shredded kind.
I used my stand mixer with the paddle blade to make this batch, but I have made them by hand with a wooden spoon and lots of muscle.
Start by adding the brown sugar and nut butter to the mixer bowl. Whisk or beat it until really incorporated and sort of fluffy. Add the applesauce and powdered sugar (if using) and mix well.
Mix the flour, spices and baking soda and powder in a separate bowl. Dump that into applesauce mixture and mix at a low speed. While the mixer is running, add all other ingredients.
Mix until everything is incorporated well and you can spoon up a bit and make a ball (it will be sticky). If it is too wet, add some more oats. If it is too dry, add a little more applesauce.
I used a 2″ cookie scoop to place the dough onto the parchment lined baking sheet. These cookies don’t spread, so they can be close together. You can flatten them with the bottom of a glass if you want them flat, or leave them rounded as I did.
Bake at 375 degrees. They’ll take about 13-15 minutes if you use a 2″ scoop. If yours are smaller, check them at 10 minutes. Cool on a wire rack and store in an airtight container. I freeze them, but you can leave them out on the counter for 2-3 days.
- 1 1/4 cup flour I used a gluten-free mix
- 3/4-1 tsp cinnamon or pumpkin pie spice
- 1/2 tsp salt
- 1/2 tsp cardamon
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 cup oats
- 2/3 cup unsweetened shredded coconut
- 3/4 cup chocolate chips optional
- 1/4 cup powdered sugar optional
- 1/2 cup brown sugar
- 1/2 cup applesauce
- 1/3 cup nut or seed butter I used sunflower seed butter
- 1/2 tsp vanilla
-
Pre-heat oven to 375 degrees.
-
In the bowl of a stand mixer or a large bowl, cream together the brown sugar, powdered sugar (if using) and nut butter. Whip it until slightly fluffy.
-
Add applesauce and mix well. Stir in vanilla.
-
In a separate bowl, mix the flour, spices, salt, baking powder, and baking soda. Add the oats and coconut and mix well.
-
Add the dry ingredients to the sugar mixture and mix on medium speed until well incorporated.
-
Stir in the chocolate chips, if using.
-
Scoop into a spoon and check if it will form a loose ball. If it is too sticky, add a little bit more oats. If it is too dry, add more applesauce.
-
Using a cookie scoop or a spoon, place scoops of batter on a parchment-lined baking sheet. They can be placed close together because they do not spread. You can leave them rounded or flatten with the bottom or a glass.
-
With a 2" diameter cookie scoop, I was able to get 12 cookies.
-
Bake at 375 degrees for about 13-15 minutes. If using a smaller scoop, start checking at 10 minutes. They will get golden brown and retain their shape.
-
Cool on a wire rack. Store in an airtight container at room temperature for 2-3 days or freeze.
- Try subbing raisins or another dried fruit for the chocolate chips (or just add them in and leave the chocolate chips too!
- Nuts are another addition that would work well.
- These are great in a lunch box. They hold up well. Place a frozen one in your lunch bag in the morning and it will be perfect by lunchtime.
Leave a Reply