Vegan Strawberry Oatmeal Cookies

No butter, no eggs, no problem! These plant-based strawberry oatmeal cookies use ground flaxseed and applesauce to bind the dough together.

Prep Time: 40

Cook Time: 15

Total Time: 55

Course: Dessert, Snack

Cuisine: American

Keyword: vegan oatmeal cookies, strawberry oatmeal cookies, oatmeal cookies, vegan cookies

Servings: 11 cookies

Author: Maryanne Cabrera

Ingredients

¾ cup whole wheat flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ cup coconut oil, melted
5 Tablespoons coconut sugar
2 Tablespoons dark maple syrup
½ cup unsweetened applesauce
1 ½ Tablespoon ground flaxseed
1 teaspoon pure vanilla extract
1 ¾ cup rolled oats (old fashioned oats)
8 oz roasted strawberries (recipe follows)
½ cup sliced almonds

Roasted Strawberries:

8 oz strawberries, hulled and sliced
1 ½ teaspoon granulated sugar

Instructions

Preheat oven to 350°F. Line baking sheet with parchment paper or silicone mat. Set aside.
In a large bowl, whisk together flour, baking soda, and cinnamon. In another bowl, combine coconut oil, coconut sugar, maple syrup, applesauce, ground flaxseed, and vanilla.
Add wet ingredients to dry ingredients. Stir to combine. Fold in rolled oats, roasted strawberries, and sliced almonds until evenly distributed.
Use a ¼ cup measuring cup to portion out the dough. Use your hands to form round patties, about ½-inch in thickness. Place 2 inches apart on prepared baking sheet.
Bake for 13-15 minutes. Allow cookies to slightly cool on baking sheet for 3-5 minutes. Transfer cookies to a wire rack to cool to room temperature. Enjoy cookies warm or at room temperature.

Roasted Strawberries:

Preheat oven to 350°F. Line baking sheet with parchment paper or silicone mat. Toss strawberries in sugar. Spread into an even layer on baking sheet. Bake for 20-30 minutes until strawberries have softened and expelled juices. Cool. Transfer to an airtight container and keep stored in the fridge for up to 5 days.

Notes

Baked cookies can remain at room temperature for 12 hours. Place any leftovers in an airtight container in the fridge for up to 5 days. Eat chilled, bring to room temperature, or gently reheat in the microwave.