Vegan Oil-Free Oatmeal Trail Cookies
Ingredients
- 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
Instructions
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Pre-heat oven to 375 degrees.
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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.
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Add applesauce and mix well. Stir in vanilla.
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In a separate bowl, mix the flour, spices, salt, baking powder, and baking soda. Add the oats and coconut and mix well.
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Add the dry ingredients to the sugar mixture and mix on medium speed until well incorporated.
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Stir in the chocolate chips, if using.
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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.
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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.
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With a 2" diameter cookie scoop, I was able to get 12 cookies.
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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.
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Cool on a wire rack. Store in an airtight container at room temperature for 2-3 days or freeze.
Recipe Notes
- 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.