5 ingredient vegan oat cookies

5 ingredient vegan oat cookies

5 ingredient vegan oat cookies hand

Hello, everyone! Excuse me, but my brain is still in a bit of a post-holiday fog, so I figured I will start off with a simple recipe to sweeten your (and my) week a little. If you find it hard to go cold turkey (what a funny expression that!) when it comes to sweet treats this January, I am rushing to your rescue 😛 . You can ALWAYS count on me when it comes to baked goods. I always find an excuse to tinker when some form of sugar is involved.

These 5 ingredient vegan oat cookies are as good for you as cookies can be. They are a great in a cookie emergency as they come together really quickly – there is no need to refrigerate the dough. I like to think of them as portable porridge 😉 – perfect to stick in your pocket or grab for an upcoming flight. They are also stupidly easy and quick to make too. If you have any kids around who are keen on baking, you can totally entrust them with making these, provided you measure out the ingredients for them.

I made countless versions of these over the past few weeks, but my favourite one is this hazelnut and chocolate combo. It’s a nostalgic flavour pairing for me that always gets me excited.. Delicious. They are beautifully crispy, a touch chewy inside and delectably moreish – sorry, not sorry… I hope they will get you through what’s left of January and then we can get back to naughtier desserts come February.

On a separate note, if you live anywhere near the Cotswolds (UK), Duncan and myself will be talking about this very blog at the upcoming Vegan Fest in Stroud, on Saturday at 10:30. Swing by if you live locally!

5 ingredient vegan oat cookies process

5 ingredient vegan oat cookies mixture

5 ingredient vegan oat cookies tray

5 ingredient vegan oat cookies close up

5 ingredient vegan oat cookies stack

makes
12 cookies
PREP
5 min
COOKING
15 min
makes
12 cookies
PREPARATION
5 min
COOKING
15 min
INGREDIENTS
  • 2 tbsp ground up flax (or chia)
  • 120 ml / ½ cup maple syrup or other liquid sweetener
  • 60 ml / ¼ cup 100% hazelnut butter (or any other nut or seed butter)
  • 4 tbsp / ¼ cup cacao powder
  • 180 g / 2 cups jumbo rolled oats (GF-certified for a GF version)
  • ¼ tsp fine sea salt (optional)
METHOD
  1. Preheat the oven to 180° C / 355° F and line a large baking tray with a piece of baking paper.
  2. Add 2 tbsp of water to the ground up flax seed and set aside in the fridge for 5 minutes.
  3. Mix maple syrup and nut butter really well. For best results use a 100% nut butter (without stabilisers and additives), but make sure the oil that sometimes separates on the surface is well mixed in before measuring it out.
  4. Next, add in rehydrated flax seeds and cacao powder. Mix really well.
  5. Finally, mix in oats and salt (if using). Stir the mixture for a bit so that all the oats are well coated in the sweet mixture.
  6. Place slightly compressed mounds of the cookie mixture onto the prepared baking tray, leaving a little bit of space around each cookie.
  7. Bake for about 15 minutes. Remove from the oven and let the cookies cool down before transferring them to a plate / cooling rack – they are fragile while hot. Store in an airtight container.

NOTES
These cookies are based on previous recipes of mine: for this chocolate hazelnut recipe and my oil-free granola recipe.

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NUTRITIONAL INFO
calories
134
7%
sugars
8 g
9%
fats
4 g
6%
saturates
1 g
4%
proteins
4 g
8%
carbs
22 g
8%
*per cookie
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5.0
2 reviews, 20 comments
REVIEWS & QUESTIONS
Vanessa:
Hi!
Can I replace the cacao powder with chocolate protein powder? Will I get the same consistency?
Thank you!
    Ania
    Ania:
    Hi Vanessa,
    I would say that definitely not the same flavour as cacao powder is intensely chocolate-y. Not sure about the texture, I have never used any protein powders. Hope that helps! Ania
Claire:
Spot on! Thank you - my little boy and I love these - easy, healthy (no refined flour/egg/refined sugar/ dairy) these will be a regular in our kitchen 😊
    Ania
    Ania:
    Great to hear, Claire. Thank you for letting me know that you both enjoyed them. x Ania
Helga:
Can I use apple sauce (sweetner) and oat pulp instead of oats (they used to be rolled oats before they 'became' milk 😂)
    Ania
    Ania:
    Hi Helga,
    Sounds like it may be already too late but apple sauce isn't quite an official sweetener although it does contribute some sweetness and oat pulp is wet and has very different texture to dry rolled oats so I am not sure they will work that well. It's worth a try, of course, but I am not that sure. Ania
Di@Bibbyskitchen:
These look ridiculous! I'm literally off to the kitchen to make them now. Will have to swap out the nut butter with peanut butter or tahini but I'm sure it'll do the trick. Love the recipes, thank you!
    Ania
    Ania:
    Thanks :) I hope you'll enjoy them. x Ania
Mallory G:
These are great! I used peanut butter instead of hazelnut (just because it’s what I had on hand) and they were really good. I love the minimal ingredients. Thanks for sharing this!
    Ania
    Ania:
    I'm so pleased to hear that! Thanks for your kind feedback, Mallory! x Ania
Nouf:
Thank you for the recipe. I would like to ask if I can use crunchy peanut butter instead of nut butter?
    Ania
    Ania:
    Of course you can!! Hope you'll enjoy them! x Ania
Victoria:
I just made these with my twins. I split the measurements into two so they each had a bowl each to mix and in the chaos only put half the amount of maple syrup! The end result is pretty dry but they still taste good with a cup of tea. Looking forward to making them again with the right measurements lol
    Ania
    Ania:
    Glad you liked them enough to give them another go! And what a great way to introduce your kids to baking, hope they enjoyed the process too. Ania
Ally:
do these freeze well? and cld I omit ththe maple syrup entirely (cutting out sweetener wherever I can as much as possible) :)
    Ania
    Ania:
    Hi,
    Not sure about freezing as I haven't tried. As for maple syrup, they won't hold together without it, plus they won't taste that nice either, I imagine. Ania
Networks:
Thanks for ypur recipe.
    Ania
    Ania:
    Pleasure :)
Jacqui:
these sound awesome! if I'm using chia do they still need to be mixed with water and put in the fridge?
    Ania
    Ania:
    Thanks, Jacqui! I hope you'll like them! Yes, they do need to be mixed with water and set aside for 5 minutes (exactly the same as flax). Hope that helps! Ania
Hi Ania,
These cookies are exactly what I was looking for! Healthy, few ingredients, quick, and easy! I have some friends coming over on the weekend and am definitely planning to make these! If I use chia seeds do they need to be ground?
Thanks!
    Ania
    Ania:
    Hi,
    I'm glad you are planning to make them and I hope you'll enjoy them! Yes, they need to be ground. Hope that helps! Ania
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