Apple Oatmeal Cookies

The Apple Oatmeal Cookies are the best recipe for vegans. These cookies are wonderfully chewy and soft. These cookies don’t require chilling before baking, and they can be made using simple cupboard goods.

Tips for making this recipe:

• Use a clean, wet hand or a scoop of ice cream to form the cookies.
• Place the cookie dough in the shape of balls on the baking sheet and bake for 10 to 12 minutes if you want thick, cake-like cookies.
• Flatten the cookie dough balls a little and bake for around 12 minutes if you want soft, chewy cookies.
• Flatten the cookie dough balls a bit more than shown below, and bake them for around 15 minutes, if you like crispy cookies.

Ingredients:

• Granulated sugar: 2 tbsp.
• All-purpose plain flour: 3/4 cup.
• Dairy-free milk: 2 tbsp.
• Vegan butter: 1/2 cup
• Baking soda: 1/2 teaspoon.
• Rolled oats: 1/4 cup.
• Vanilla extract: 1 tsp.
• Coconut brown sugar: 2 tbsp.
• Butter
• Ground cinnamon: 1 tbsp.

Instructions:

1. Turn the microwave on to 300 °F. Two big baking trays should be lined with parchment paper.
2. Use the bowl and add the butter, brown sugar, and granulated sugar. Use the mixer and mash it perfectly whenever it is fully mixed and frothy.
3. Mix in the milk and the vanilla essence. Beat just till incorporated.
4. Mix in the salt, baking soda, cinnamon, and flour until well blended.
5. Incorporate the oats and stir until fully incorporated. It should be a sticky, soft dough. When the dough seems dry, whisk the milk properly as needed.
6. To make 15 little (about 40g each) balls out of the cookie batter, use a small cookie scoop or tablespoon measure. Place the balls on the baking sheets that have been prepared, allowing about 2 inches (5 cm) between them because they will spread.
7. Microwave for approximately 11 to 15 minutes (note 4). Bake the cookies for a shorter time if you want them to be chewy and soft, or longer if you want them to be crispy. If the cookies are fully cooked, they will appear underbaked. Use the rack and put the cookies on it; set it over a baking tray.

Notes:

• You can warm the cookies at room temperature.

Frequently Asked Questions:

Specifics:

Can I exclude refined sweeteners from these oatmeal cookies?

• Use coconut sugar for this recipe. Use liquid sweeteners like maple syrup for this recipe, as they’ll be too runny.
• We haven’t tried this recipe with erythritol or other sugar substitutes. But, from experience, I’ve found that cookies prepared using sugar substitutes don’t spread as much, so you’ll need to press them flat before baking. Additionally, certain sugar substitutes don’t caramelize as quickly, so the color of your cookies can be paler.

Nutritional facts:

Protein: 2 g.

Iron: 1 mg.

Calcium: 12 mg.

Sodium: 110 mg.

Carbohydrates: 23 g

Potassium: 2 g.

Calories: 154 kcal.

Vitamin A: 293 IU.

Sugar: 8 g

Vitamin C: 0.01 mg