This recipe was born because of leftover quinoa flour that needed to be used. I rarely have any kind of flour in the house, and I rarely follow recipes. Despite that, I bought quinoa flour a long time ago for some specific recipe and had just a quarter cup left.
I bet any kind of flour would work just fine, though you may get a slightly different texture or flavor, but I think it would still be delicious. I’m no baker, but I these turned out quite well, so if I can do it, anyone can!
Vegan Oil-Free Oatmeal Cookies
Course: Snacks, DessertCuisine: Vegan, Oil-free, Gluten-freeDifficulty: Easy14
cookies10
minutes12
minutesToasty on the outside, soft and fluffy on the inside, these easy and foolproof oil-free cookies are also healthy!
Ingredients
- Dry Ingredients
½ cup quinoa flour
1 ½ cup rolled oats*
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon oatmeal spice mix or a pumpkin spice blend
½ cup goji berries*
- Wet Ingredients
¼ cup aquafaba (juice from can of salt-free chickpeas)
¼ cup mashed banana
¼ cup maple syrup*
1 teaspoon vanilla
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Combine the dry ingredients in a medium-sized mixing bowl.
- Use a 1 cup liquid measuring cup to combine the wet ingredients.
- Add the wet ingredients to the dry and mix until combined.
- Scoop out cookies onto parchment- or silicone-lined baking sheets. Makes about 8 to 10 large cookies or 14 small cookies.
- Bake 10-14 minutes depending on the size, until edges start to turn golden.
- Enjoy hot out of the oven or keep in an airtight container. I would keep leftovers in the fridge if you think they will last more than a couple days, but you’ll likely eat them before then!
Notes
- If you need to be strictly gluten-free, be sure to choose certified gluten-free oats.
- You could also use raisins or other dried fruit instead of the goji berries, or add chocolate chips or nuts.
- To make this a more “whole food” cookie, you could use a date paste or syrup instead of maple syrup.
