This vegan, plant-based strawberry oatmeal cookie recipe uses ground flaxseed and apple sauce to bind the dough together.
3/4 cup whole wheat flour *gluten free optional
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup coconut oil, melted
5 Tablespoons coconut sugar
2 Tablespoons dark maple syrup
1/2 cup unsweetened applesauce
1 1/2 Tablespoon ground flaxseed
1 teaspoon pure vanilla extract
1 3/4 cup rolled oats (old fashioned oats)
1 cup roasted strawberries (recipe follows)
1/2 cup sliced almonds
1 cup strawberries, hulled and sliced
1 1/2 teaspoon coconut sugar
Preheat oven to 180C. Line baking tray with paper. Toss strawberries in sugar. Spread into an even layer and bake for 20-30 minutes until strawberries have softened and expelled juices. Allow to cool.
Preheat oven to 180C. Line baking tray with baking paper.
In a large bowl, whisk flour, baking soda, and cinnamon. In another bowl, combine coconut oil, coconut sugar, maple syrup, applesauce, ground flaxseed, and vanilla.
Add wet ingredients to dry ingredients. Stir to combine. Fold in rolled oats, roasted strawberries, and sliced almonds until evenly distributed.
Use your hands to form round patties, about 1/2-inch in thickness. Place 2 inches apart on prepared baking tray. Bake for 13-15 minutes. Allow cookies to slightly cool for 3-5 minutes. Transfer cooking to a wire rack to cool to room temperature.
Enjoy cookies warm or at room temperature.