vegan oat cookies

These jam-filled vegan oat thumbprint cookies are a mouthwatering and delicious treat, suitable for breakfast, snacks &amp; dessert! They are gluten-free &amp; easy to make.

Vegan Oat Thumbprint Cookies {gluten-free, flourless}

(200 g) rolled oats (certified gluten-free, as needed)

coconut sugar (or packed brown sugar)

cinnamon (or spice(s) of choice)

baking soda

fine sea salt

(60 mL) smooth nut

(60 mL) water

vanilla extract

all-fruit preserves (or jam

Preheat oven to 325F. Line a large baking sheet with parchment paper.

In a food processor, pulse the oats until they resemble a coarse flour or meal. Transfer the oats to a large bowl.

Add the coconut sugar, cinnamon, baking soda and salt to bowl of oat meal; stir to combine.

Add the remaining ingredients (except the jam), stirring until completely blended.

Using a small cookie scoop or spoon, scoop dough in 2 teaspoon portions. Roll each portion into a ball and place 2 inches apart on the prepared baking sheet.

Flatten (slightly) each dough ball, and then press a deep thumbprint size impression in the center. Fill each impression with 1/2 teaspoon preserves.

Bake in the preheated oven for 12 to 15 minutes until golden brown. Remove from oven and transfer cookies to a cooling rack to cool completley.

Just made these and they are delicious!!! Thank you!!

Camilla, I just made these as well as your chickpea bread and they are both divine. For a novice baker, they were so easy and fool proof, I really appreciated it. I also appreciated your clear instructions and subbed apple sauce instead of oil. You are so correct when you said these tasted like chewy granola bars with a hint of jam. Off I go now to try more of your recipes and buy a cookie scoop. Thank you from the bottom od my heart.

First time making thumbprint cookies and they turned out so delicious! I didn’t have avocado oil so I opted for olive oil instead. I also used sunflower butter for the nut butter.

Healthy and delicious overnight oats...in cookie form! Soft, cakey, and not too sweet, they are vegan, gluten-free, and oil-free.

Vegan Overnight Oatmeal Cookies {GF, oil-free}

(237 mL) nondairy milk (I used almond milk)

(18 g) coconut sugar (or sweetener of choice)

(16 g) creamy nut butter (e.g., almond butter, peanut butter)

flaxseed meal

cinnamon

(100 g) old-fashioned rolled oats (certified gluten-free, as needed)

(75 mL) dried fruit, finely chopped, divided

baking powder

In a medium bowl, combine the milk, coconut...

In a medium bowl, combine the milk, coconut sugar, nut butter, flaxseed meal, cinnamon, vanilla, and sea salt until blended.

Stir in the oats. Reserve 1 and 1/2...

Stir in the oats. Reserve 1 and 1/2 tablespoons dried fruit. Add the remaining dried fruit to bowl. Cover and refrigerate for at least 3 hours or up to 12 hours (the liquid will be absorbed and the mixture firm).

Preheat oven to 400F (200C). Lightly spray a...

Preheat oven to 400F (200C). Lightly spray a large cookie sheet with cooking spray.

Stir the oats to loosen and break them...

Stir the oats to loosen and break them down slightly; add the baking powder and vigorously stir to blend.

Using a small cookie scoop or tablespoon, scoop...

Using a small cookie scoop or tablespoon, scoop the dough in small mounds, spacing 2 inches apart, on prepared sheet.  Sprinkle the reserved fruit bits on top of cookies.

Bake in the preheated oven for 11 to...

Bake in the preheated oven for 11 to 13 minutes until cookies have spread, are golden brown, and the centers are set.

Remove from oven and let the cookies cool...

Remove from oven and let the cookies cool on sheet for 2 minutes before removing to a cooling rack to cool completely.

These chewy vegan oat cookies are sweet and super simple to make! Ready in just 20 minutes!

Vegan Oat Cookies

vegan butter

soft brown sugar

tbsp arrowroot/cornflour

water

vanilla essence

plain flour

tsp baking powder

rolled oats

chocolate chips

Preheat the oven to 180C/350F.

Beat the butter and sugar in a bowl...

Beat the butter and sugar in a bowl until light and fluffy.

Mix the arrowroot and water together in a...

Mix the arrowroot and water together in a cup and then add to the mixture with the vanilla. Stir until combined.

Sift in the flour, baking powder and cinnamon....

Sift in the flour, baking powder and cinnamon. Add the oats and mix again until the flour is all combined,

If you're adding choc chips do that now...

If you're adding choc chips do that now and mix again.

Line a baking sheet with parchment paper (you...

Line a baking sheet with parchment paper (you may need two). Use a cookie scoop to divide the mixture into 16 or use your hands to roll into 16 golf sized balls.

Gently push down the top of the cookies...

Gently push down the top of the cookies and place in the oven.

Bake for 8-10 minutes. They will continue to...

Bake for 8-10 minutes. They will continue to cook once they're out the oven so you want them to look a little underdone so they stay chewy!

No roll vegan oat speculaas cookies (biscoff) that are as easy as blend, pour and bake! The not-too-sweet cookies ares also gluten-free and oil-free.

Vegan Oat Speculaas Cookies (Easy, GF, Oil-Free)

rolled oats ((certified GF as needed))

coconut sugar ((see notes for options))

nuts

speculaas spice combination ((see notes below))

salt

Preheat

Preheat the oven to 350F (180C). Spray a large rimmed baking sheet (I used an 18x13 inch half sheet pan) with nonstick cooking spray. (if you can eat some oil) or line with parchment paper.

Blend

In a blender, process the oats, coconut sugar, nuts or seeds, water, spices, vanilla and salt (not the baking soda) until smooth. Stop and scrape down the sides of the container several times until completely smooth. Add the baking soda and blend a few second to combine.

Spread

Pour the batter onto the prepared baking sheet. Spread with a spatula into an even layer (lift and tilt the pan for even and complete coverage).

Bake

Bake in the preheated oven for 10 minutes.

Remove the baking sheet from the oven; using a knife or pastry scraper, cut into rectangles (I cut into 7x8 rows, 56 cookies).

Return the cut cookies to the oven and bake for another 30 to 35 minutes until deep golden brown and crispy (they will look dry, and also feel firm to the touch).

Transfer

Remove all the cookies that look done. If any cookies (towards the middle) need additional baking, keep them on the baking sheet and return to the oven for several more minutes until the cookies are crisp.

Cool

Completely cool the cookies on a cooling rack.

Made these with toasted pecans. Good news is they are DELICIOUS, bad news is I can’t stop eating them!

Top 4 vegan oat cookies recipes from across the web

The most viewed vegan oat cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Oat Thumbprint Cookies {glute...

Vegan Overnight Oatmeal Cookies {GF...

Vegan Oat Cookies

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Top 4 vegan oat cookies recipes from across the web

The most viewed vegan oat cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Oat Thumbprint Cookies {glute...

Vegan Overnight Oatmeal Cookies {GF...

Vegan Oat Cookies

Vegan Oat Speculaas Cookies (Easy, ...

The most viewed vegan oat cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine