Healthy Vegan Whole Grain Cookies
These wholesome whole grain cookies are packed with oats, seeds and warm cinnamon for a naturally sweet, fiber-rich snack. Ready in under an hour, they make the perfect treat for breakfast or an afternoon pick-me-up.
Ingredients
1. Dry ingredients
- 1 cup whole wheat flour maybe more depending on the moisture of the mix
- 1 ½ cups rolled oats
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tbsp cinnamon
- ½ tsp nutmeg optional
2. Wet ingredients + sweetener
- ⅓ cup sugar
- ½ cup oil grapeseed preferably; can be replaced with applesauce
- 1 flax egg 1 Tbsp ground flaxseed mixed with 3 Tbsp water, rested 5 minutes (or 1 egg, beaten, if you are not vegan)
- 1 tsp vanilla extract
3. Seeds & Dry fruits
- ¼ cup raisins
- ¼ cup raw sunflower seeds
- 3 tbsp flax seeds
Instructions
- In a large bowl, mix together all the ingredients from list 1.
- In a medium bowl, mix together all the ingredients from list 2.
- Combine the mixtures from lists 1 and 2.
- Add the raisins, sunflower seeds and flax seeds and mix. If the mixture seems too wet, add a little more flour. If it isn't binding together well, add 1 tsp ground flaxseed mixed with 1 Tbsp water.
- Place the dough in the fridge for 20 minutes to cool.
- Preheat the oven to 335F (170C).
- Cover a baking sheet with parchment paper.
- Drop the dough by teaspoonfuls onto the baking sheet. Press down with a fork to ensure even cooking.
- Bake for about 15-20 minutes, or until golden on the bottom.
Notes
2 tbsp cinnamon is generous — reduce to 1 tbsp for a milder spice, and the nutmeg is optional. Swap the oil for applesauce for a lower-fat version. Store cooled cookies in an airtight container at room temperature for up to 5 days.