Fruit-Sweetened Vegan Apple Oatmeal Cookies

Autumn is around the corner and I could not be more excited! Fall is my favorite season, hands down. The cool, crisp weather. The warm, comforting flavors. Squash and pumpkin everywhere! It also reminds me of eating apple cinnamon oatmeal when I was younger. Can you guess where my inspiration came from?

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These cookies came to fruition one nightwhen I wanted something slightly sweet and had just gotten fresh apples from my CSA. I had no eggs on hand, so I used "flax eggs" instead. Flax eggs are simply 1 tablespoon ground flaxseed plus 3 tablespoons hot water per each "egg" you need. The have the added benefit of making the cookies vegan or suitable for those with egg sensitivity, and they add even more healthy fiber. Plus, they work incredibly well in cookies like these with more of a rustic look! Even better, these cookies contain no added sugar . None! They're sweetened only with dates. How's that for a healthy treat?

Vegan Apple Oatmeal Cookies

Gluten-free, dairy-free, vegan, no added sugar. These moist, lightly sweetened cookies are a perfect snack to celebrate the fall season.

8-10 Medjool dates, soaked and pitted

1/2 cup coconut oil

2 flax eggs (2 Tbs. ground flax seed + 6 Tbs. hot water)

1 1/2 cups gluten-free rolled oats

1/2 cup almond meal

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 tablespoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

3 tablespoons nut milk, as needed

1 medium apple, finely diced

1. Preheat oven to 350F. In the bowl of your food processor, puree dates and coconut oil into a paste. Add flax eggs and mix until combined. Transfer mixture into a small bowl.

2. Place rolled oats into the bowl of your food processor (no need to clean it). Process into a coarse meal. Mix in almond meal, baking soda, baking powder, and spices.

3. Transfer date mixture back into the food processor with the flour mixture. Process until well combined.

4. Working one tablespoon at a time, add nut milk to dough and process, repeating until the dough is sticky.

5. Scoop dough by the tablespoon onto a baking sheet lined with wax paper. Bake at 350F for 10-12 minutes. Remove and let cool for 15 minutes before serving. Yields about 18 cookies.

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Posted in Cleaning Services Post Date 04/25/2016