Vegan Apple Cookies with Oatmeal
These Vegan Apple Cookies with Oatmeal are an absolute must-bake during Fall and the cooler months of the year. They’re loaded with warm cinnamon flavor, sweet apples, and crunchy rolled oats!
Soft in the center with slightly crunchy edges are qualities in these vegan oat biscuits that make them simply irresistible. Pair your cookies with a warm latte or mug of your favorite coffee. They’re ideal as a breakfast snack, lunchbox filler, or treat to keep you fueled any time of the day!
IS THIS VEGAN OATMEAL COOKIES RECIPE GLUTEN-FREE?
These vegan apple oatmeal cookies aren’t 100% gluten-free since they are made with all-purpose flour but that can easily be rectified by using a gluten-free flour such as this one from King Arthur which is a measure for measure substitution.
Apart from the flour, you should also double-check that the oats you use are gluten-free. Pure oats are gluten-free but oats are often processed and housed in facilities with other gluten-based products so that may be an issue for anyone with a serious sensitivity to gluten. For this reason, it’s best to check the packaging details of the rolled oats you use.
INGREDIENTS FOR VEGAN APPLE OATMEAL COOKIES
The ingredients list for these vegan oat cookies is really simple. Let’s have a look at what you’ll need to have on hand (measurements in recipe card below):
- Coconut oil
- Brown sugar – I use simple brown sugar for this recipe, but you could also use coconut sugar ot blonde sugar.
- Vanilla extract
- Flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water, mix and let it sit for 5 minutes)
- All-purpose flour – could be subbed out for gluten-free flour if needed.
- Cinnamon – baked apple recipes are always better with cinnamon!
- Salt
- Rolled oats – for added texture.
- Diced apple – see notes on variety below.
- Oat flour – you can make your own by processing rolled oats through a blender or food processor for a couple of minutes.
WHAT TYPE OF APPLES ARE BEST FOR THESE VEGAN APPLE PIE COOKIES?
I haven’t specified the kind of apple to use in this recipe – it’s really a matter of preference. Any red or green apple will be good for these easy vegan oatmeal cookies. If you’re in a pinch and don’t have any apples when making these cookies, they’ll taste delicious as just simple oat cookies too.
HOW TO MAKE EASY VEGAN OATMEAL COOKIES
Pre-heat oven to 350F / 175C. Line a baking tray with parchment paper.
Prepare the flaxseed egg by mixing one tbsp of ground flaxseeds with 3 tbsp of water. Let it sit for five minutes.
In a large mixing bowl, combine the melted coconut oil, brown sugar and vanilla extract. Stir well.
Add the flaxseed egg to the mixture and stir again.
In another bowl, mix the all-purpose flour with cinnamon, baking powder and salt. Then add the dry ingredients to the wet. Stir until combined.
Add the rolled oats and oat flour, and stir again.
Finally, add the diced apple and fold it into the mix.
Spoon the dough into 12-14 cookies, leaving two inches in between to let them expand. The batter will be sticky but easy to work with.
Bake the cookies for 12 to 15 minutes or until golden around the edges.
Let cookies cool down completely before transferring them to a plate.
WHAT VARIATIONS CAN I MAKE TO THESE VEGAN OAT BISCUITS?
- Chopped nuts such as walnuts are a great addition to these cookies, especially if you love extra crunch to your baked treats! They’re also a good source of healthy fats.
- Drizzle some melted vegan white chocolate chips over your cookies once slightly cooled for an added bit of decadence or add in some mini chocolate chips into the cookie batter.
- Refined sugar can be replaced with pure maple syrup in this recipe.
- Instead of diced apple pieces, consider grating your apple and adding that to the cookie batter for some great texture. You’ll just need to make sure that you dab excess apple juice from the grated apple before adding it to the batter otherwise the cookie batter could be a bit too wet to work with.
TIPS FOR MAKING BUTTERLESS OATMEAL COOKIES
- The rolled oats in these cookies provide a lovely crunchiness but you could also use quick oats instead for a softer cookie.
- This recipe makes 12-15 cookies. Feel free to make smaller cookies so that you end up with a larger serving size or double the ingredient quantities when serving to a larger crowd or making these treats ahead of time.
- For a less sweet tasting cookie, simply reduce the amount of brown sugar called for in the recipe ingredients.
HOW SHOULD I STORE VEGAN APPLE COOKIES WITH OATMEAL?
These vegan apple pie cookies can be stored in an airtight container for up to 5 days at room temperature.
They’re also great for longer storage in the freezer. Simply place them in an airtight container or a Ziploc bag and they’ll be good for another 2 months. Thaw at room temperature with the option of reheating in the oven for about 10 minutes at 350℉ prior to serving.
OTHER VEGAN COOKIES TO TRY:
- Carrot Cake Cookies
- Gluten-Free Peanut Butter Cookies
- White Bean Chocolate Chip Cookies
- Amaretti Cookies
- Coconut Macaroons
Vegan Apple Cookies with Oatmeal
Ingredients
- 1/3 cup coconut oil
- 3/4 cup brown sugar
- 1 tsp vanilla
- 1 tbsp flaxseed meal + 3 tbsp water
- 3/4 cup all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup rolled oats
- 1 cup diced apple one large apple
- 1/2 cup oat flour processed oats
Instructions
- Pre-heat oven to 350F / 170C. Line a baking tray with parchment paper.
- Prepare the flaxseed egg by mixing one tbsp of flaxseed with 3 tbsp of water. Let it sit for five minutes.
- In a large mixing bowl, combine the melted coconut oil, brown sugar and vanilla extract. Stir well.
- Add the flaxseed egg to the mixture and stir again.
- In another bowl, mix the all-purpose flour with cinnamon, baking powder and salt. Then add the dry ingredients to the wet. Stir until combined.
- Add the rolled oats and oat flour, and stir again.
- Finally, add the diced apple and fold it into the mix.
- Spoon the dough into 12-14 cookies, leaving two inches in between to let them expand. The batter will be sticky but easy to work with.
- Bake the cookies for 12 to 15 minutes or until golden around the edges.
- Let the cookies cool down completely before transferring them to a plate.
