Recipe: Whole Wheat Vegan Oatmeal Cookies

whole wheat vegan oatmeal cookies - tiffany lane

I’m no vegan, but I do appreciate plant based foods.  And not only are these babies vegan, they’re packed full of healthier whole foods like coconut oil, honey, coconut palm sugar, applesauce, whole wheat flour and oats.

You might be wondering why I’m posting a recipe with whole wheat when I’m trying to avoid it. Well, I made these cookies before my whole wheat detox and didn’t get a chance to share them with you. I’m sure I’ll make them again, wheat free, but in the mean time, those of you not avoiding wheat can try something yummy.

I originally made them over the holidays while visiting some vegan friends and again recently for game night.  Boy do they deliver! Trust me, these cookies are delicious and even approved by non-vegan folks!  If you don’t believe me and want to try your hand at a more traditional recipe, you can substitute equal parts butter for coconut oil and one egg for the applesauce.  But seriously, these are so good no one will bat an eye about what’s inside!

whole wheat vegan oatmeal cookies - tiffany lane

Whole Wheat Vegan Oatmeal Cookies

Adapted from Williams Sonoma, Cookies

Makes about 3 dozen cookies

Ingredients
1 cup coconut oil
1 cup honey
1 cup coconut palm sugar
1/2 cup unsweetened applesauce
2 tsp vanilla extract
1/2 cup whole wheat flour
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt

3 cups rolled oats

Optional Add-Ins

1 cup: chopped dried fruit (pictured with raisins), coconut flakes, chocolate chips (vegan if necessary), nuts

Preparation

In a saucepan, melt the coconut oil, then remove from heat.  Whisk in the honey and coconut palm sugar until blended, then add the applesauce and vanilla extract.

Sift the flour, baking soda, cinnamon, nutmeg and salt together into a small bowl, then slowly stir this mixture into the wet ingredients until blended.  Add the rolled oats and mix again.  Cover and refrigerate for at least 30 minutes.

Preheat oven to 350 degrees Fahrenheit.  Line baking sheets with parchment paper or baking mats.  Drop batter by the tablespoon  onto the prepared pans, spacing the cookies at least 2 inches apart.

Bake the cookies until golden brown, 12-15 minutes.  Once removed from the oven, allow to set for a couple of minutes, then transfer cookies to wire racks to cool completely.

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Filed under Food + Recipes, October Unprocessed

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