Best 2 Oatmeal Cookies Raw Vegan Recipes

Indulge in the delectable delight of Oatmeal Cookies, a symphony of flavors and textures that will tantalize your taste buds. These cookies are not just any ordinary treats; they are crafted with a unique blend of wholesome ingredients, resulting in a guilt-free indulgence. Experience the harmonious union of rolled oats, a treasure trove of fiber, and ripe bananas, adding a touch of natural sweetness. These cookies are further enriched with creamy peanut butter, a source of protein and healthy fats, and a hint of pure vanilla extract, elevating their flavor profile. Whether you prefer a chewy or crispy texture, these cookies can be customized to your liking, ensuring a satisfying experience with every bite.

The article presents two extraordinary recipes: one for Raw Oatmeal Cookies, a delightful treat that embraces the principles of veganism and raw foodism, and another for Baked Oatmeal Cookies, a classic indulgence with a touch of nostalgia. Both recipes celebrate the goodness of oats, offering a delightful balance of taste and nutrition.

Here are our top 2 tried and tested recipes!

REALLY GOOD RAW VEGAN OATMEAL COOKIES

Really Good Raw Vegan Oatmeal Cookies image

You won't believe these decadent cookies are raw and vegan, topped with a creamy vanilla frosting and sprinkled with cinnamon.

Provided by Sarah

Time 2h15m

Number Of Ingredients 14

Ingredients

1 Cup Gluten-Free Rolled Oats (ground)
1 Cup Gluten-Free Rolled Oats (whole)
2/3 Cup Raw Coconut Sugar
2 Tsp Cinnamon
2 Tsp Ground Ginger
1 Cup Pecans
12 Medjool Dates (pitted)
1/2 Cup Coconut Oil
Up to 6 Tbs Water (if needed)
1 Cup Cashews (soaked overnight)
2/3 Cup Almond Milk (or other plant milk)
1/2 Tsp Vanilla
2 Tbs Coconut Oil
2 Tbs Coconut Nectar

Steps:

Start by grounding the first cup of oats into flour using a blender. Once a rough flour is formed, add to a bowl with whole oats, coconut sugar, ginger, and cinnamon.
In a food processor, process pecans, dates, and coconut oil until a smooth-ish "dough" is formed - the dough should ball up in the food processor.
Combine dry ingredients with wet ingredients in a bowl until a sticky dough is formed. I found it best to mix dough with your hands!
If the dough doesn't clump together, add up until 3 Tbs of water until it sticks. If dough is too thin, add a little more oat flour incrementally.
Using an ice cream scoop, form little dough balls and flatten with hands into cookies.
On a baking sheet lined with parchment paper, dehydrate cookies in your oven at its lowest setting for two hours, checking halfway for doneness. When done, cookies should hold their shape but still be a bit soft in the middle.
Start by draining the cashews from the water they soaked in. Add drained cashews to a blender with almond (or other plant) milk, vanilla, coconut oil, and coconut nectar. (If you haven't any coconut nectar, maple syrup can be used as well.)
Blend frosting until it's smooth and creamy. Scoop a dollop of frosting on each cookie, and top with a little bit of cinnamon.
Enjoy!

AMAZING VEGAN OATMEAL COOKIES

Amazing Vegan Oatmeal Cookies image

I started off with an oatmeal cookie recipe but changed almost all the ingredients so I couldn't call it the same recipe! This vegan result is crispy on the outside, but soft on the inside, and tastes great!

Provided by Quentin Swindells

Categories Desserts Cookies Oatmeal Cookie Recipes

Time 35m

Yield 40

Number Of Ingredients 14

Ingredients

1 cup non-dairy margarine
½ cup brown sugar
½ cup confectioners' sugar
½ cup lukewarm water
2 tablespoons ground flax seeds
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 cups rolled oats
¼ cup shredded coconut
2 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ cup vegan chocolate chips
½ cup dried apricots, quartered

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Combine margarine, brown sugar, and confectioners' sugar in a large bowl; beat with an electric mixer until creamy. Mix in water, flax seeds, and vanilla extract. Add flour and baking powder. Fold in oats, coconut, cinnamon, and cloves. Add chocolate chips and apricots.
Form dough into small balls and arrange on baking sheets. Flatten slightly with the palm of your hand.
Bake in the preheated oven until edges are golden, about 15 minutes.

Nutrition Facts : Calories 120.5 calories, Carbohydrate 14.9 g, Fat 6.6 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 2.4 g, Sodium 70.7 mg, Sugar 5.2 g

Tips:

Use a high-powered blender: This will ensure that the oats are ground into a fine flour and that the cookies have a smooth texture.
Add a little extra liquid if needed: The dough should be thick and sticky, but not too dry. If it's too dry, add a little extra liquid, such as almond milk or water.
Don't overmix the dough: Overmixing will make the cookies tough. Mix just until the ingredients are combined.
Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies at a low temperature: This will help them cook evenly without burning.
Let the cookies cool completely before storing them: This will help them set and firm up.

Conclusion:

These oatmeal cookies are a delicious and healthy snack that are perfect for breakfast, lunch, or dinner. They're also a great way to use up leftover oats. With just a few simple ingredients, you can make a batch of these cookies in no time. So what are you waiting for? Give them a try today!