These cookies are vegan and can be easily made to be gluten free too! Perfect for an afternoon snack

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 14 minutes
  • Total time: 24 minutes
  • Yield: 8 cookies
  • Category: Cookie, Snack
  • Cuisine: American, Vegan

Ingredients

  • 2 Tablespoons oil (I use 1 Tbsp virgin coconut and 1 organic canola oil. or Use 1.5 Tbps nut butter and 1 Tbsp canola oil)
  • 1.5 Tablespoons warm water or non dairy milk
  • 2 teaspoons flaxmeal
  • 1 Tablespoon agave syrup or maple
  • 3-4 Tablespoons raw sugar or equivalent sweetener (3 for moderate sweet)
  • 2/3 cup Oats (I used old fashioned)
  • 1/3 cup whole wheat flour (Use Oat flour for gf)
  • 2 Tablespoons all purpose flour or Spelt flour (Skip for gf)
  • 1/2 tsp baking powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon spices of choice (I use cloves and cinnamon powder)
  • 1/3-1/2 cup cranberries (almond slivers, raisins, chocolate chips (I added cranberries, chopped almond slivers and some chocolate chips.))

Method

  1. In a bowl, add flaxmeal, warm water, agave, oils and sugar and mix for 2 minutes.
  2. In another bowl, whisk the flours, salt and baking powder well.
  3. Add the 1/4 cup flour mix, oats and cranberries or chocolate chips or both and/or almond slivers to the wet mix.
  4. Mix to combine well, add more flour (and oats), if the mix is too wet to form a slightly stiff doughy mix.
  5. Drops spoonfuls on parchment or greased baking sheet.
  6. Flatten a little and Bake 12-14 minutes at 350 degrees F until the edges are golden and the center is not runny.
  7. Cool on rack for 2 minutes before finishing them off!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.