Gluten Free Vegan Oatmeal Cookies Recipes

Steps:

• Preheat oven to 350 degrees. Place the dry ingredients into a food processor fitted with the "s" blade. Process until very finely ground (not as fine as oat flour, still a little coarse).
• Add wet ingredients, process until the mixture forms a cohesive ball. It may take a few minutes but it will happen. Pulse the processor if needed.
• Remove dough, finish forming into a ball with your hands. Chill the dough if it is too soft for 20 to 30 minutes. Then place on parchment or waxed paper for rolling. Roll out dough. Cut into heart shapes with a cookie cutter.
• Place onto a parchment-lined baking sheet. Bake for approximately 15 to 16 minutes. Cool on a wire rack.
• Dip in a glaze made from about 3 ounces dark chocolate, 1 tablespoon coconut oil, and 1 tablespoon sweetener. (Melted and whisked together over low heat). Enjoy!

Steps:

• Preheat oven to 350° F.
• In a small bowl, whisk together the flax and water. Let sit for 2 minutes.
• In a separate bowl, whisk together the oats, flour, cinnamon, baking soda and salt.
• In the bowl of a standing mixer, or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the flax mixture and vanilla extract and stir until combined.
• Gradually add the flour mixture until just combined. Add the raisins and stir to thoroughly combine.
• Using a 2 tablespoon measure, place cookie dough onto Silpat or parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.

Steps:

• Preheat oven to 350 degrees F. Grease cookie sheet or line with foil or parchment paper.
• Using a mixer, mix together the coconut oil, apple butter, honey or agave nectar, molasses if using, vanilla, almond extract if using and water thoroughly. If you're using melted coconut oil, you can just mix everything up with a wooden spoon.
• Sift together the dry ingredients (including the egg replacer) then stir in the oats. Add the dry ingredients to the wet and mix by hand. Add any optional add-ins if using.
• Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.