Decadent Vegan Oatmeal Cookies with Maltitol and Chocolate Chips
Indulge in these scrumptious Eggless Vegan Oatmeal Cookies, enriched with maltitol for a hint of sweetness without the calories. Packed with wholesome ingredients like almond butter and whole wheat flour, these cookies offer delightful chewy textures and a chocolatey kick (if you choose to add chocolate chips). Perfect for a guilt-free treat or sharing with family and friends, these cookies are simple to make and sure to satisfy your sweet tooth without compromising your dietary choices.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Almond butter
1/3 cup (smooth and creamy)
Canola oil
2 tablespoons (none)
Maltitol
3/4 cup (none)
Brown sugar
1/4 cup (packed)
Water
1/3 cup (none)
Vanilla extract
1 teaspoon (none)
Coconut flour
1/4 cup (none)
Whole wheat flour
3/4 cup (none)
Baking soda
1/2 teaspoon (none)
Oatmeal
1 cup (rolled and uncooked)
Chocolate chips (optional)
1/2 cup (vegan)
Instructions
1
Preheat your oven to 425°F (220°C). Lightly grease a large baking sheet or line it with parchment paper to prevent sticking.
2
In a large mixing bowl, combine almond butter, canola oil, maltitol, brown sugar, and water. Use a whisk or electric mixer to mix until the mixture is smooth and creamy.
3
Stir in the vanilla extract until well combined.
4
In another bowl, whisk together the coconut flour, whole wheat flour, baking soda, and oatmeal.
5
Gradually add the dry ingredients to the wet mixture, stirring until everything is well mixed. If desired, fold in the chocolate chips at this stage.
6
Using a tablespoon, drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart as they will spread slightly.
7
Bake in the preheated oven for about 12 minutes or until the edges begin to turn a golden brown.
8
Once baked, remove the cookie sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Are these cookies vegan?
Yes, these cookies are 100% vegan and contain no animal products.
What type of sweetener is used in this recipe?
The recipe uses a combination of maltitol and brown sugar for sweetness.
Are these cookies eggless?
Yes, this recipe is designed to be completely eggless.
What is the recommended oven temperature?
Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius.
How long should I bake the oatmeal cookies?
Bake the cookies for approximately 12 minutes until the edges are golden brown.
What kind of oats should I use?
The recipe calls for 1 cup of rolled and uncooked oatmeal.
Can I substitute the almond butter?
While the recipe specifies almond butter, you could likely use other smooth nut butters like peanut or cashew butter.
Are the chocolate chips mandatory?
No, the chocolate chips are an optional addition to the recipe.
What type of flour is required?
This recipe uses a mix of 3/4 cup whole wheat flour and 1/4 cup coconut flour.
How much maltitol is needed?
You will need 3/4 cup of maltitol for this recipe.
Is canola oil the only oil I can use?
The recipe specifically calls for 2 tablespoons of canola oil.
How should I prepare the baking sheet?
Lightly grease a large baking sheet or line it with parchment paper to prevent the cookies from sticking.
When should I add the vanilla extract?
Stir in the vanilla extract after mixing the almond butter, oil, sweeteners, and water until smooth.
How far apart should I place the cookie dough?
Space the spoonfuls of dough about 2 inches apart as they will spread during baking.
How long should the cookies cool on the pan?
Let the cookies cool on the baking sheet for 5 minutes before moving them.
What is the best way to cool the cookies completely?
After the initial 5 minutes on the sheet, transfer them to a wire rack to finish cooling.
How much brown sugar is used?
The recipe uses 1/4 cup of packed brown sugar.
What is the purpose of coconut flour in this recipe?
Coconut flour helps provide structure and absorbs moisture in these vegan cookies.
Is there any dairy in the chocolate chips?
To keep the recipe vegan, ensure you use vegan-certified chocolate chips.
Can I use an electric mixer?
Yes, you can use either a whisk or an electric mixer to combine the wet ingredients.
What is the role of baking soda in the cookies?
Baking soda acts as a leavening agent to help the cookies rise slightly.
How much water should I add?
The recipe requires 1/3 cup of water.
Do I need to prep the almond butter?
The almond butter should be smooth and creamy for the best results.
Can I add the dry ingredients all at once?
It is recommended to gradually add the dry ingredients to the wet mixture while stirring.
What is the total number of ingredients?
There are 11 ingredients total, including the optional chocolate chips.
How do I know when the cookies are finished baking?
The cookies are done when the edges begin to turn a golden brown.
Are these cookies considered plant-based?
Yes, these are plant-based cookies as they contain no animal-derived ingredients.
Can I use quick oats instead of rolled oats?
The recipe specifies rolled oats; quick oats may change the final texture.
Is the brown sugar measured specifically?
Yes, the 1/4 cup of brown sugar should be packed.
What is the primary fat source in this recipe?
The primary fats come from the 1/3 cup of almond butter and 2 tablespoons of canola oil.