Oatmeal Cookies

These vegan, wheat- and nut-free cookies can double as both breakfast and dessert. Try adding raisins or even chocolate chips for a special treat
By | October 01, 2013

Ingredients

  • 4 ½ cups old-fashioned oats, divided
  • ¼ cup flax meal
  • 2 teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon kosher salt
  • 1 cup coconut oil or vegetable oil
  • 1 cup mashed sweet potato
  • ½ cup pure maple syrup
  • ¼ packed brown sugar
  • 2 teaspoons vanilla extract

Instructions

Heat oven to 350°. In a food processor, add 2 ½ cups oats and process into a very fine meal. Pulse in flax, baking powder, cinnamon, and salt. Add oil, mashed potato, syrup, sugar, and vanilla and process until combined. Transfer to a bowl; stir in remaining oats. In batches, drop 2-tablespoonful mounds onto parchment-lined baking sheets. Flatten each with the palm of your hand; they will not spread while baking. Bake until golden brown at edges, about 15 minutes. Let cool 15 minutes on baking sheet before transferring to a rack to cool completely.

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Ingredients

  • 4 ½ cups old-fashioned oats, divided
  • ¼ cup flax meal
  • 2 teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon kosher salt
  • 1 cup coconut oil or vegetable oil
  • 1 cup mashed sweet potato
  • ½ cup pure maple syrup
  • ¼ packed brown sugar
  • 2 teaspoons vanilla extract
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