You may be thinking “What do you mean? I can easily find all sorts of cookie recipes on Pinterest in a second.”
Personally, I do find it is hard because I want my cookies to be
Low in Sugar
If you are looking for ones with similar requirements, you can now relax. I have figured out the hard part for you. Just follow this apple cinnamon oatmeal recipe to make your own at home and enjoy.
When I type in my search “sugar-free, vegan”, most of the recipes I come up with will use maple syrup as the sugar substitute. Maple syrup is a great choice in vegan cookie recipes because its stickiness and consistency help hold together the cookie dough, especially when it is gluten-free and no egg ingredient is involved. It also can add a very pleasant and natural taste to cookies. Unfortunately, it does contain a good amount of sugar.
Because of this high-in-sugar condition, I seldom have maple syrup in my pantry. So I added a small amount of some raw organic coconut sugar to help balance the taste of pure stevia extract, and some ground flaxseeds as egg replacer (also known as flax egg) to give some stickiness to the dough. Of course, they also added some nutritional benefits.
By the way, I’m using my homemade gluten-free flour for this recipe. It is a simple flour mixture of four different grains: millet, brown rice, white rice, and sweet rice; and three different starches: cornstarch, potato starch, and tapioca starch. Stay tuned for the upcoming post on how to make your own fresh gluten-free flours at home for little cost.
Now you know how to make these fantastic, healthy, and classic cookies in no time. With the strong cinnamon taste, soft and chewy texture, and loads of nutrients, vitamins, and fibers, these cookies are your best choice to go good with a cup of coffee or hot tea in the afternoon.
You can make these fantastic, healthy, and classic apple cinnamon oatmeal cookies in no time. They are vegan, gluten-free, and low in sugar.
- 1 cup all-purpose gluten-free flour see note
- 1 teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- ¼ teaspoon salt
- 1/2 teaspoon pure stevia extract powder Now brand
- ½ teaspoon baking soda
- 1-1/2 cup Bob’s Red Mill Quick Cook Oats
- 4 tablespoons flax meal or ground flaxseeds
- 6 tablespoons non-dairy milk or water
- ½ cup vegan butter
- 3 tablespoons raw organic coconut sugar
- 1 medium apple peeled, cored, and chopped to small pieces
- In a mixing bowl, whisk together all dry ingredients except the oats and set aside.
- In the second mixing bowl, mix together the flax meal and non-dairy milk. Let the mixture stand at room temperature for 5 minutes. The mixture should be thick and somewhat sticky.
- Meanwhile, use an electric mixer to beat the vegan butter until it forms a soft peak. Add the coconut sugar and continue to beat until it is well mixed. Approximately 1 minute.
- Preheat oven at 350 °F.
- Gradually add the flour mixture into the butter-sugar mixture. Use the electric mixer to mix them together. Add flax meal mixture and oats. Use a spatula to combine. Add the chopped apple at the end and gently mix it into the oatmeal cookie dough.
- Use a cookie dough scoop to measure approximately 2 teaspoons of cookie dough. Roll it into a ball between your palms and then gently flatten on the cookie sheet. Bake for 15 minutes.
- Remove the baking pan from the oven and let the cookies cool in the pan for 5 minutes before transferring onto wire cooling rack. The cookies will be very soft at this point. They will continue to stiffen while they are cooling.
For homemade gluten-free all-purpose gluten free flour (yield 40 oz all-purpose gluten-free flour)
8 oz brown rice flour
8 oz millet flour
8 oz sweet rice flour
8 oz white rice flour
3 oz cornstarch
3 oz tapioca starch
2 oz potato starch
Mix all flour well in a container or a gallon zip-lock bag. Store in freezer.
The store-bought all-purpose gluten-free flour may work for this recipe as well.