A crunchy oatmeal granola cookie that packs well for grab and go snacks or quick breakfasts. Make these big for a filling breakfast. Vegan recipe.
Prep Time30 minutesmins
Cook Time10 minutesmins
Total Time40 minutesmins
Course: Cookies and Squares, Snack
Cuisine: Vegan, Vegetarian
Keyword: apple sauce, flaxseed, oatmeal
Servings: 16large cookies (24 small cookies)
Calories: 183kcal
Author: Trish | The In Fine Balance Food Blog
Equipment
cookie or muffin scoop for uniformly sized cookies, use the largest size for big cookies
Ingredients
½cupvegan butterI used Earth Balance baking sticks, or Becel plant-based unsalted baking sticks
⅔cupwhite granulated sugar
⅔cupbrown sugarlightly packed
⅓cupapplesaucestore-bought or homemade
1teaspoonvanilla
2-¼cupsoatmeallarge flake or old fashioned
1.5cupsall-purpose flour
2Tablespoonsground flaxseed meal
1.5teaspoonsbaking powder
1teaspoonsalt
1teaspooncinnamon
¼teaspoonground cloves
Instructions
In a large bowl combine dry ingredients: oatmeal, flour, flaxseed, baking powder, and spices. Set aside.
In a stand mixer cream together vegan butter, white sugar and brown sugar until light and creamy. Add apple sauce, vanilla extract and mix again. With the mixer running on low speed add oatmeal and flour mixture. Scraping down the sides halfway through. Mix gently just until a dough has formed. Remove from mixer and cover bowl. Chill for about 30 minutes.
Preheat oven to 375 and line one large cookie sheet with parchment paper or a Silpat. I made large cookies using my ¼ cup scoop, about 16 cookies. Flaten and shape each cookie into round, flattish disk. Bake for 10-12 minutes until lightly browned around edges. Allow to cool on cookie sheet for 5-10 minutes before moving to a cooling rack. Cookies will keep in an airtight container for about a week.
Notes
This cookie dough is best chilled for 30 minutes before baking. So plan accordingly.Nutritional information based on 16 large, ¼ cup sized, cookies.