Big Ole Vegan and Gluten Free Oatmeal Cookies
Equipment
- Hand Mixer
- Large Mixing Bowl
- Oven
- Cookie Scoop or Large Spoon
- Spatula
- Cookie Sheet
- Parchment paper for easy clean up
Ingredients
Sugar and Butter Mixture
- 3/4 Cup Vegan Butter room temperature
- 3/4 Cup Coconut Sugar
- 3/4 Cup Brown Sugar
The Big Ole Cookie Ingredients
- 1 1/4 Teaspoon Baking Soda
- 3 Cups Gluten Free Rolled Oats
- 1/2 Cup Chopped Pecans optional
- 2 Tablespoons Flax Meal or Chia Seeds for egg replacement
- 1 Teaspoon Vanilla Extract
- 1 Cup Peanut Butter
- 1/2 Cup Chocolate Chips optional
- 6 Tablespoons Water
Instructions
- Preheat your oven to 350F and make the flax eggs combining 2 tablespoons of flax meal to with 6 tablespoons of water. Whisk the flax meal with the water and let it set.
- In a large mixing bowl combine and mix with your hand mixer the sugar, brown sugar and the vegan butter, peanut butter and vanilla extract until creamy and smooth.
- Combine all of the ingredients with the hand mixer or a spatula until you form a batter.
- I made 2 batches, the first were very large. Bake the cookies for 15 minutes in the oven at 350F.
- The second batch were smaller ones. Bake for 10 minutes in the oven at 350F. Make sure the cookies are 2 inches or so apart. Mine were a little too close but I managed.
- Enjoy with the people you love.
Notes
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