These flourless, vegan oatmeal cookies are crunchy and yummy! No flour, no butter, and you will need only 5 ingredients!
These oatmeal cookies are so good that you won't believe they don't contain any flour nor butter. If you are cutting down on flour or looking for gluten-free desserts, this recipe is for you!
And It's so easy to make and only 5 ingredients are required!
They're perfect for breakfast or afternoon snacks, so give them a try today--you'll be hooked in no time!
- This recipe is for you if:
- You are looking for oatmeal cookie recipe
- You want to make flourless cookies
- You like easy vegan cookies
Let me walk you through the ingredients and how to make it with step by step instructions. Let's dive in!
Jump to:
About this recipe
- Vegan and gluten-free cookies
- 5 ingredients oatmeal cookies
- Coconut flavor (coconut flakes and coconut oil)
- Cooking time is under 30 minutes
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below).
- Rolled oats
- Almonds: I use unsalted roasted almonds.
- Coconut oil
- Coconut flakes: You can omit coconut flakes if you don't have them.
- Maple syrup: You can substitute it with other syrup like agave syrup.
🔪Instructions
All right, let's make the cookies. Watch how to make in this video also!
Firstly preheat an oven to 180C/356F.
- Chop almonds and microwave coconut oil
- Mix ingredients
- Form by pressing
- Bake for 15 minutes
Here you go! They are easy to fall apart right after baking, so let them cool completely before eating!
If the dough falls apart
Suppose you feel that the dough is unlikely to stick together; pulse half of the oats in the food processor and mix with the other ingredients. This will make the dough easier to form.
Another option is adding a small amount of almond flour or rice flour.
How to eat the cookies
First of all, just eat it as is. You will enjoy the crunchy texture that makes a great breakfast or snack.
It's made from almost the same ingredients as granola and tastes delicious when mixed with your favorite milk or yogurt!
I love to eat breaking oatmeal cookies by putting them on top of my plain yogurt for an extra flavor punch and then topping off with raisins and dried figs.
Thanks For Stopping By
I hope you liked the recipe! Once you've made it, I'm sure that you'll want to bake this over and over again because it's easy to make and absolutely delicious!
If you have any questions, please let me know in the comment section below:)
Thank you for taking time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog which share simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step by step instructions.
More Cookie Recipes You Might Like
- Matcha cookies
- Peanut butter cookies
- Cacao cookies
- Kabocha squash cookies
- Chocolate covered whole wheat cookies
Watch How To Make It
📖 Recipe
Flourless Vegan Oatmeal Cookies
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 9 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
These flourless, vegan oatmeal cookies are crunchy and yummy! No flour, no butter, and you will need only 5 ingredients!
Ingredients
- 1c Rolled oats (100g/250ml)
- 2Tbsp Coconut flakes (10g/33ml)
- 2Tbsp Almonds (20g/38ml)
- 2Tbsp Coconut oil (30g/35ml)
- 2Tbsp Maple syrup (30g/25ml)
Instructions
- Preheat oven: 180C/356F
- Prepare ingredients: Chop almonds into small pieces. Microwave coconut oil until melt.
- Mix ingredients: Put all the ingredients in a bowl and mix them.
- Form: Place a cookie-cutter on a silicone mat (or parchment paper), put a few teaspoons of dough, and press to make a shape (thickness is less than 1 cm).
- Bake: Place the silicone mat on a baking tray and bake for 15 minutes at 180C/356F.
Notes
- Equipment: Silicone baking mat, a cookie-cutter (6cm/2.3 inch)
- Storage: Transfer to a container and store at room temperature for one week.
- Substitute: You can substitute maple syrup with other syrup like agave syrup. You can omit coconut flakes if you don't have them.
- A silicon mat makes cookies more crispy.
- When you press and form a cookie, a small measuring cup works well.
- If you don't have a cookie-cutter, you can scoop it up and place it on the mat. It will harden when baked.
- The dough does not stick together easily, so when pulling the cookie-cutter, do it slowly.
- They are easy to fall apart right after baking, so let them cool completely before eating.
- Rolled oats, Maple syrup
- *US/M conversion doesn't work right for some ingredients, so please refer to the amount inside () for a more accurate amount.
Keywords: flourless vegan oatmeal cookies
Kyashi Suszczewicz
We have a coconut allergy in the family. What can we sub for the flakes and the oil?
Chef JA
Hi Kyashi, thanks for asking a question. You can omit coconut flakes. And for the oil, you can use butter(or vegan butter), or some neutral flavor oil such as canola oil and sunflower oil. I haven't tried with these but it should work. I don't recommend extra virgin olive oil for baking as it has a distinct flavor(if your olive oil has no smell, you can try that though). I hope this help! If you have more questions, please let me know:)
Lynn
Can you make sure the oatmeal cookies with quick oats?
Chef JA
Hi Lynn, sorry about that it's quick oats. I'm going to correct the recipe. Thanks for letting me know!