By Sari Huhtala
This is recipe for a vegan oatmeal cookie is likely the most versatile, fail-proof cookie recipe ever. Although it calls for spelt flour, I have tested it with all kinds of alternatives when I haven’t had spelt flour readily available. Thus far I’ve experimented with kamut flour, sorghum flour, brown rice flour, buckwheat flour and plain old oats just ground into flour. The texture changes from time to time, but it never seems to fail and always tastes yummy. The recipe was passed on to me by a friend who had veganized a cookie recipe she had come across.
I like to use spelt flour in baking as it tends to work well swapping out white or whole wheat flour at a one to one ratio, and, although it’s not gluten free, it is gluten friendly. In otherwords, it is very low in gluten and is easy to digest. Healthy gluten-free options To create a gluten-free version of this cookie there’s no need to buy a bunch of ingredients to make your own gluten-free flour mix.
Simply swap out the spelt for a gluten-free option of your choice. There are over 25 different gluten-free flour substitutions to choose from, ranging from lentil flour to chick pea flour to millet. Next on my list of experimentations is to try this recipe with quinoa flour, then with almond flour. Sorghum works well with this cookie recipe and is a great choice from a nutritional standpoint.
Nutritionally, sorghum, an ancient cereal grain, has high levels of fibre, protein, healthy fats, and minerals like calcium, iron and phosphorus. Sorghum is also high in antioxidants and phytochemicals said to reduce the risk of certain cancers, more than other grains.
Vegan oatmeal cookie recipe
- 1 cup coconut oil
- 1 cup organic coconut sugar
- 2 cups spelt flour
- 1/4 cup apple sauce
- 1 tbsp soy or coconut milk
- 1/4 tsp baking soda
- 1tsp salt
- 1tsp vanilla
- 1 cup oats
- 1/2 cup of raisins, or pumpkin seeds, sunflower seeds, dried cranberries, or nuts, or chocolate chips, your choice.
Preheat oven to 350 degrees F. Blend coconut oil and coconut sugar until creamy. Stir in apple sauce, vanilla and coconut milk (or other alternative). Mix flour, baking soda and salt in a bowl and blend into oil and sugar mixture. Stir in oats and raisins, or fillings of your choice. Mix well. Scoop by spoonfuls onto parchment paper-covered cookie sheet. Bake between 14 to 16 minutes, until light brown. Cool and store in airtight container in fridge or at room temperature.