These vegan and gluten-free Crispy Maple Oatmeal Cookies are delicious! They are perfect for an after-school snack with a big glass of soy / almond milk, but they also pair well with a nice big cup of coffee!
- 1 1/2 cups gluten free rolled oats
- 1 cup + 2 tbsp bob's red mill all purpose gluten free flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup maple syrup flakes
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup vegan butter (I used the vegan becel)
- 1 cup brown sugar, lightly packed
- 2 tbsp maple syrup
- 1 tsp vanilla extract
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Preheat oven to 350 degree Fahrenheit. Line a baking sheet with parchment paper.
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In a medium sized bowl, mix together the dry ingredients (oats, flour, coconut, maple flakes, cinnamon, baking soda, and salt).
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In a large bowl, beat the vegan butter and the brown sugar. Mix in the maple syrup and vanilla extract.
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Add the dry ingredients to the wet ingredients. You'll want to get your hands in there and really combine everything. The dough stays fairly crumbly, but don't worry!
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In your hand, squeeze about 1 tablespoon of dough together into a ball.
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The cookies will spread while baking, so I only baked 8 at time. Bake for 14 minutes.
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Let the cookies cool on the baking sheet for at least 5 minutes before moving them to a cooling rack.
