These fantastic healthy oatmeal date cookies are not only gluten-free and taste heavenly, but they are also vegan oat cookie recipe that you’ve never made it. They are soft and have a sweet flavor that is not overpowering.
They take less than twenty minutes to create, and in addition to being delicious as a dessert or snack, they are simple to make. These vegan cookies are a fantastic delight because they are made with oats and almonds but contain no sugar or oil and are sugar-free.
Dates give these cookies a delightful texture and a rich butterscotch taste, but you may use any dried fruit that strikes your fancy instead. These cookies are delicious.
A delicious oatmeal biscuit can also be made with dried fruits like apricots, cranberries, or blueberries. It’s possible that these oatmeal date walnut cookies will end up becoming my all-time favorite oatmeal cookies.
Cookies with chocolate chips and oatmeal have always been one of my favorites, but these are truly outstanding, and I believe that I enjoy them much more. I’m sorry chocolate, but I think I’ll pass on it this time and go for the dates instead.
I really like how dates have a flavor similar to caramel, especially when they are baked. Although Medjool dates are my personal favorite, you are free to use any other type of date that you choose.
These cookies are not only delicious but also beneficial to your health! They are chock full of nutritious fats, fiber, and protein thanks to the use of oats, dates, walnuts, and flaxseed in their creation!
They go wonderfully with dessert, brunch, or as a snack all on their own. They are dangerously addicting due to their naturally occurring sweetness, and they are in high demand.
Try your very best to not miss out on this one! These vegan oatmeal date cookies are incredible in terms of both their texture and flavor.
To enhance the flavor of this basic oatmeal base and give it a delightful and sticky sweet quality, add some chopped dates and shredded coconut.
These cookies have a very tender and moist texture. In addition to being healthier, they are also vegan, gluten-free, and free of processed sugar.
These cookies begin with a blend of ground oats and oat flour as their primary ingredient for the basic coconut oil giving the texture of rich butter while also contributing some healthful fats to the dish.
These cookies are the perfect pick-me-up for the middle of the morning.
They are not excessively sweet, and their composition includes both complex carbohydrates and some healthy fats, both of which are sources of energy.
These do not include any nuts and would be an excellent addition to school meals as well. In order to make the flax egg, combine the ground flax with the water in a small bowl and let the mixture sit until it becomes thicker, which should take around ten minutes.
In the meantime, make the oat flour by pulverizing three-quarters of a cup and a half of oats into a fine powder.
To the contents of a large bowl, add the oat flour, oats, baking powder, baking soda, and salt. Combine in order to incorporate. Put 2/3 of a cup of dates and 1/3 of a cup of water into a blender. Blend until smooth.
Blend the ingredients together until you get a homogeneous paste. In the bowl containing the dry ingredients, add the paste, along with the flax egg, melted coconut oil, apple cider vinegar, and any additional water.
Mix well. Stir to mix. To the bowl, add the shredded coconut and sliced dates. Stir until mixed.
While you are preheating the oven to 350 degrees Fahrenheit, you should let the dough rest in the refrigerator for around 10 to 15 minutes. Spread parchment paper on the surface of two baking sheets.
Place balls of dough approximately the size of a tablespoon on the sheet and flatten them with your palm to create cookies. Depending on their size, you should have between 16–18 cookies.
Bake the cookies in an oven that has been warmed for about ten to twelve minutes, or until they have become firm and have a golden hue around the edges.
Allow to room temperature. Keep for up to a week in the refrigerator after opening. Oatmeal date cookies that have been prepared and stored in an airtight container can be kept at room temperature for up to six days.
If you want the cookies to last longer, place them in an airtight container and freeze them for one to two months. Because honey is included as an ingredient in these cookies, consuming them is not an option for vegans.
If you want to make vegan oatmeal date cookies, you may always replace the honey with extra maple syrup or another vegan sweetener (such as gave syrup or date syrup).
You can create these oatmeal cookies, which are actually just simple banana cookies, with 100% unprocessed ingredients if you make sure that the granola you use meets the requirements.
Therefore, we do not have any flour, refined sugars, oil, honey, or any other items derived from animals in any way.
Use granola that is consistent with the whole food, plant-based, no-oil diet that is your favorite. It is in the bulk section of my neighborhood co-op where I can find it.
You may even make your own with the help of this recipe for sugar-free granola if you are unable to get any in stores.
Or, you may just use 1 12 cups of unbaked oats along with some other ingredients, such as a half teaspoon of cinnamon, a cup of almonds, a quarter cup of unsweetened coconut flakes, an additional date, and 2 tablespoons of erythritol. Just double-check that you have a total of 2 cups worth of ingredients.
Although employing granola yields a cookie that is a touch crunchier and toastier than this simpler variation, the latter does not diminish the cookie’s overall deliciousness.
