Vegan Oatmeal Cookies with Coconut + coffee on a crisp fall afternoon, yes! Two winning combinations of gluten free oatmeal cookies: coconut blueberry pecan + coconut cherry white chocolate.
As the weather cools it gives me a great excuse to turn on the oven. As if I needed an excuse!
I’ve been playing around with vegan and gluten free cookie recipes lately. I made these twice. Once with coconut, blueberries and pecans + then again with coconut, cherries, and white chocolate. Both are excellent combos for a quick and healthy cookie!
How to Make Vegan Oatmeal Cookies
Step 1: Toast Oats and Coconut.
Toasting the oats and coconut gives these cookies that toasted flavor and extra light crunch.
Step 2: In a large bowl, combine dry ingredients.
Step 3: Cream nut butter + sugar. Followed by almond milk and extract.
In this recipe, nut butter replaces regular butter to create a vegan cookie. Since nut butters vary in thickness – you may need to add a couple extra tablespoons of almond milk to get a workable cookie dough.
Step 4: Stir in toasted oats and coconut, fruit and nuts.
Mix all ingredients well and form dough balls.
Step 5: Bake.
These cookies have very little spread. For a flatter cookie, press the dough balls down. Dough balls are freezable – just bake them a few extra minutes straight from the freezer.
+ Bonus + With vegan cookie dough – you can eat the dough before it bakes!
Variations on these Vegan Oatmeal Cookies
- These cookies can be made with any nut butter. Cashew butter is silky smooth – it’s my nut butter of choice.
- Use regular or whole wheat flour if you’re not gluten free.
- Coconut blueberry pecan
- Coconut cherry white chocolate
- Coconut raisin walnut
Looking for a no bake gluten-free, vegan snack – try this Chocolate Cherry Ball recipe.
Two winning combinations of gluten free cookies: coconut blueberry pecan + coconut cherry white chocolate
- 1/2 cup all- purpose or whole wheat flour Gluten Free Option: 1/4 cup coconut flour, 1/4 cup oat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 cup cashew butter or other nut butter**
- 1/4 cup dark brown sugar
- 1/4 cup almond milk**
- 1/2 tsp vanilla extract
- 1/2 cup old fashioned rolled oats toasted
- 1/2 cup flaked coconut toasted (use half this amount if you have shredded coconut)
- 1/3 cup chopped dried fruit (blueberries, cherries or raisins)
- 1/2 cup chopped pecans (I used pecans in my blueberry version)
- optional: 1/4 cup white chocolate chips
Heat oven to 350 degrees.
On two separate rimmed baking sheets, toast the coconut and oats. The coconut will take under 5 min and should be watched carefully, the oats will be about 5-8 min - toast both until just starting to get golden. Set aside.
Line a large baking sheet with a baking mat or parchment paper for the cookies.
In a small bowl, whisk together flour(s), baking soda, salt, and cinnamon. Set aside.
With an electric mixer, combine the nut butter and brown sugar. Mix until smooth and light, about 2-3 minutes. Mix in the almond milk and vanilla extract, scraping down the sides.
Turn the mixer to low and add the dry ingredients. Mix until just combined. Stir in the oats, dried fruit, coconut and optional nuts and/or white chocolate chips.
Roll cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Gently flatten the dough balls with the palm of your hand.
Bake cookies for 10 minutes or until they are set and golden brown around the edges.
Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.
**Since nut butters vary in thickness - you may need to add a couple tablespoon of extra almond milk to get the dough to come together.
Recommended: Freeze the dough balls for late afternoon snack-time, just bake an extra couple minutes!
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