20-Minute Vegan Oatmeal Cookies

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Avg. rating 2 from 42 votes.

Recipe Information

Recipe Created By: Melanie Carver

Ingredients

5 cups quick cooking oatmeal

8 oz pitted dates

1/4 cup coconut oil

1/4 cup turbinado (raw) sugar or organic sugar

1/4 cup water

1/2 cup unsweetened applesauce

3/4 tsp baking powder

1/2 cup safe chocolate chips (optional)

1/2-1 cup raisins (optional)

2 tsp cinnamon (optional)

Directions

This recipe can be used to make chocolate chip oatmeal cookies or cinnamon raisin oatmeal cookies. The cookies are shaped as “domed balls” and are fun for kids to eat.

Preheat oven to 400 °F. Lightly oil a baking sheet. (I rub coconut oil on the sheet and spread it around.)

In a saucepan, add the dates*, coconut oil, sugar, and water. Bring to a boil for 2 minutes, and then quickly turn the heat down to low. Let simmer for about 10 minutes or until the dates are soft.

*Check dates for any pits.

Transfer date mixture to a mixer (with paddle attachment) and beat on medium until it turns into “date paste”. Turn the mixer off, scrape the sides down, and add the applesauce. Turn mixer back on low. Add the first cup of oats and the baking powder. Continue to add oats one cup at a time. If the dough starts to come apart into chunks, stop adding oats.

For the chocolate chip variety: add 1/2 cup safe chocolate chips.

For cinnamon raisin variety: add 2 tsp of cinnamon and 1/2-1 cup raisins.

Remove from mixer. Use an ice cream scoop/disher (size #30 or 1 oz) to scoop the dough; press the dough into the disher with your palm and remove excess dough. If you do not have a disher, use a heaping tablespoon.

Place the balls of dough (flat side down) onto the baking sheet.

This mix should make approximately 24 cookies.

Bake for 8 minutes, removing the cookies before they turn brown.

These vegan granola balls store well in an airtight container for 4-5 days.

Notes

I use quick-cooking McCann’s Irish wholegrain oats. Any gluten-free quick-cooking oats can be used.

For chocolate chips, I use Enjoy Life Foods chocolate chips. Their miniature size is perfect for this recipe.

Copyright © 2009 Melanie Carver. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.

Substitutions

The coconut oil in this recipe can be replaced with any other solid fat.

Regular sugar can be substituted for the organic or raw sugar. Agave nectar can replace the sugar, just add less water.

Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.