oil free cookies

You only need 8 ingredients to make these delicious healthy Vegan Gluten-free Breakfast Cookies that are so healthy, oil-free and refined sugar-free! They have an amazing depth of flavor compared to other breakfast cookies because of the pumpkin pie spices and a crispy texture that is undeniable!

Vegan Breakfast Cookies (Oil-free and Gluten-free!)

almond butter

(120 grams) pure maple syrup

(8 grams) ground flaxseed

pumpkin pie spice (I used my homemade blend)

fine sea salt

(50 grams) gluten-free old-fashioned oats

(23 grams) brown rice crisp cereal

(45 grams) dried cherries

scale.

Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper.

Add the almond butter, syrup, flaxseed, pumpkin pie spice and salt to a large bowl and stir very well until mixed.

Add the oats, rice crisp cereal, cherries and nuts/seeds. Stir until a very thick and sticky batter forms.

Use a cookie scoop with 2 tablespoons worth of batter and place them onto the pan 2 inches apart. I always get 13-14 cookies. The batter will be VERY sticky and fragile, loose, but will firm up a ton after baking, so don&#039;t worry.

Piece any loose pieces back together along the edges of the cookies, trying to form a round shape.

Use a small square piece of parchment paper to gently press each cookie down to 1/2 inch thickness.

Bake for JUST 10 minutes. They should be looking golden brown. Do not overbake these, as they will taste burnt and not good. The cookies will be VERY tender after removing them from the oven, so do not try to remove or eat them yet or they will crumble! Leave them on the pan for 15 minutes, and they will be totally firm and crispy by then. Transfer to a cooling rack using a thin spatula. Store at room temperature covered.

These sugar-free Banana Cookies are mind-blowing. You only need 5 basic ingredients to make them, and they are also vegan and oil-free. They are soft with crisp edges.

Vegan &amp; Sugar-Free Banana Cookies

bananas

oat milk ((or any plant-based milk))

almonds

all-purpose flour

baking powder

Preheat the oven to 350°F/180°C.&nbsp;

Peel the bananas and mash them in a mixing bowl.

Add the oat milk and stir to combine. 

Add the ground almonds, flour, and baking powder and stir to combine until it&#39;s a thick batter. Try not to overmix.

Use an ice cream scoop to scoop equally sized blobs (about 9) of batter onto a baking tray lined with parchment paper. 

Bake the cookies in the oven for about 13-15 minutes (until slightly brown on the edges).

Let them cool off a bit and enjoy!&nbsp;

Soft, chewy, and full of flavor, these Vegan Oatmeal Raisin Cookies make a delicious dessert--or a healthy breakfast. Since they&#039;re oil and refined sugar-free you can feel good about eating them any time of day!

Vegan Oatmeal Raisin Cookies (Oil-Free &amp; Refined-Sugar-Free)

whole wheat flour

oats

cinnamon

tbsp milled flaxseed

tsp baking powder

tsp baking soda

salt ((optional))

apple sauce

maple syrup

tsp vanilla extract

raisins

Preheat the oven to 350° F or 175°C.

Add all of the dry ingredients to a bowl and whisk to combine.

Add the wet ingredients to the dry ingredients and mix to combine.

Fold the raisins into the batter until evenly distributed.

Using a cookie/ice cream scoop or two spoons, drop 2 to 3 tablespoons of the batter onto a lined baking sheet in rows. You should have about 12 cookies. Be sure to leave a little space between the cookies (they will spread, but not as much as cookies made with butter).

Place the baking sheet in the oven and bake for 15 to 17 minutes, or until the cookies are lightly browned.

Remove the baking sheet from the oven, place the cookies on a cooling rack or plate and let cool for 5 minutes. Serve and enjoy right away or store in an airtight container at room temperature or in the refrigerator for up to 5 days.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1658826622/bysbvqiynfyivzhmgk6f.mp4

Soft, chewy, and full of flavor, these easy Vegan Oatmeal Raisin Cookies make a delicious dessert--or a healthy breakfast. Since they're oil and refined sugar-free you can feel good about eating them any time of day!

Vegan Oatmeal Raisin Cookies

Got ripe bananas? Then why not make a batch of 2-ingredient peanut butter banana cookies! They are vegan, grain-free, gluten-free, added sugar-free, oil-free, and Paleo. You can also make them with any other nut or seed butter.

2-Ingredient Peanut Butter Banana Cookies (V, GF, oil-free)

(60 mL) banana

(128 g) natural peanut butter (see notes for options)

Preheat the oven to 350F (180C). Line a...

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.

In a small or medium bowl, finely mash...

In a small or medium bowl, finely mash the banana (so that no large lumps remain)

Add the peanut butter. Stir until completely blended...

Add the peanut butter. Stir until completely blended into a dough. Divide the dough into 10 equal portions and roll each into a ball (about 1 inch/2.5 cm each).

Place the dough balls on the prepared baking...

Place the dough balls on the prepared baking sheet, spacing 2 inches apart. Flatten with the tines of a fork (making cris-cross hatch marks). Alternatively, flatten with fingers, spatula, or a flat-bottom-glass until the cookie dough balls are about 2 inches (5 cm) in diameter.

Bake the cookies in the preheated oven for...

Bake the cookies in the preheated oven for 8 to 10 minutes until deep golden brown and the edges of the cookies appears dry (the cookies will look somewhat oily while warm).

Remove from oven and cool 5 minutes on...

Remove from oven and cool 5 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.

https://mediavine-res.cloudinary.com/video/upload/ycsa3osy26rzwnu6x6s8.mp4

Got ripe bananas? Then why not make a batch of 2-ingredient peanut butter banana cookies! They are vegan, grain-free, gluten-free, added sugar-free & oil-free. You can also make them with any other nut or seed butter.

2-Ingredient Peanut Butter Banana Cookies (vegan, gluten-free, oil-free)

Vegan ice cream sandwiches are one of our favorite frozen desserts. They&#39;re not only fun to make, but they keep in the freezer for weeks! Enjoy endless cookie and ice cream flavor combinations. With options for gluten-free, nut-free, oil-free, and coconut-free.

Vegan Ice Cream Sandwiches (Allergy-Friendly Options)

Nut-Free Vegan Sunbutter Cookies

Vegan Peanut Butter Cookies

Spiced Tahini Oatmeal Cookies (Omit the spices if desired.)

frozen very ripe bananas

strawberries

non-dairy milk

choice,

Plan

Planning: If making banana nice cream, do this at least 2 to 3 hours in advance so the ice cream has time to firm up in the freezer. If making any of the other homemade ice creams mentioned in the post above, it&#39;s best to make it the day before, or at least 5 hours in advance.

Blend

To make the strawberry nice cream: add the bananas, strawberries, and a splash of milk to a food processor. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.

Freeze

It will be similar to soft serve at this point. Scoop it into a freezer-safe container and freeze for about 2 hours. This will give you a firmer, scoopable texture for building the ice cream sandwiches.

Soften

If using store-bought ice cream or one of the other homemade ice creams: set out at room temperature to soften right after you put the cookies in the oven (next step). If you prefer a perfectly smooth disc of ice cream, spread the softened ice cream in a freezer-safe dish so that it&#39;s about 1-inch thick. Freeze it again for about 45 minutes or until firm enough cut into circles using a knife or biscuit cutter. *Use one of the cookies as a guide to see how large the discs of ice cream need to be.

Bake

Bake the cookies: select a cookie recipe and bake the cookies. Once the cookies are cool, place in the refrigerator until cold.

Assemble

Once the ice cream is firm enough, place one scoop or one disc of ice cream on a cookie and place another cookie on top, gently pressing them together. If needed, place ice cream sandwiches on a baking sheet or plate in the freezer for a few minutes. The amount of time needed depends on how soft the ice cream is when you make the sandwiches.

Serve

Enjoy ice cream sandwiches right away or wrap the individual sandwiches in plastic wrap and place inside an airtight freezer bag or other freezer-safe container. Transfer hard-frozen ice cream sandwiches to the refrigerator 10 to 15 minutes before serving.

Assemble the ice cream sandwiches:

So yummy!  I used almond butter and about 3T maple syrup.. I was looking for a cookie to use for an ice cream sandwich. Wish I could post a pic because they are beautiful and so tasty. I really appreciate that you don’t use oil. I also love your tahini spice cookies. Thank you!

5 wholesome-ingredient Easy Date Sweetened Cookies. Chewy and soft.

Almond Butter Easy Cookies | Vegan & Naturally Sweetened 

dates (120 g)

almond butter (65 g)

Tbsp non-dairy milk (we used almond milk) (45 g)

oats (80 g)

extract,

salt,

Preheat the oven to 180°C.

In a small bowl add the dates with...

In a small bowl add the dates with hot water for 10 minutes. Then strain them. In the meantime, blend the oats in a food processor and set them aside.

Mix wet ingredients: Add dates, non-dairy milk (we...

Mix wet ingredients: Add dates, non-dairy milk (we used almond milk), almond butter, salt, and vanilla extract into a food processor or blender and blend until smooth.

Make the dough: Add the blended oats and...

Make the dough: Add the blended oats and baking powder to the food processor and blend until a dough. If needed, scrape down the sides of the food processor.

Form the cookies: Make 1 Tablespoon-sized balls and...

Form the cookies: Make 1 Tablespoon-sized balls and roll them. Place the balls on a baking tray with baking paper or silicone paper. Flatten them with your fingers or with the back of the fork.

Bake them for 15 minutes at 180°C.

Recommendation: Let rest 5 minutes and then add melted...

Recommendation: Let rest 5 minutes and then add melted chocolate and chopped pistachios.

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