Nicole Ciuppa, RDN
Recently, I have had such a craving for oatmeal cookies. I loved my great aunt's oatmeal cookies when I was a little girl and decided to make my own!These cookies are nut, dairy, seed, and egg free as well as vegetarian and vegan. I love these soft and chewy; hearty and filling oatmeal cookies.
1 cup quick rolled oats
3/4 cup whole grain flour
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
A pinch of salt
1 tsp vanilla extract
1/2 cup honey
2 tbsp allergy free butter substitute, melted
1 egg replacer
Serves: 14-15 cookies
In a bowl, whisk together the oats, flour, salt, cinnamon, and baking powder.
In a separate bowl, whisk together the vanilla, melted allergy free butter substitute, and egg replacer. Whisk in the honey.
Add in the dry mixture and stir until it is just combined together.
Let chill for 30 minutes.
Preheat oven to 325 degrees F and line a baking sheet with parchment paper/use a non stick cookie sheet.
Pour the dough onto the pan in 15 cookie rounds. Flatten them slightly.
Bake for 11-14 minutes at 325 F. If the cookies are slightly golden on the bottoms, then they are done! Let the cookies cool and enjoy. Although, I am an impatient baker and ate my cookies while warm.
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