Last week my mom sent me a recipe from The Kitchn for Overnight Oat Cookies. She wanted me to play around with the ingredients to see if I could find a healthier alternative, because I have to say, those cookies are not breakfast friendly, despite the author’s claims. Instead of using a cup and a half of brown sugar and two sticks of butter, my vegan overnight oatmeal cookies call for applesauce, almond butter, pumpkin, and rolled oats.
In fact, every ingredient found in my vegan overnight oatmeal cookies, could be used in a hearty, healthy, delicious bowl of oatmeal. They aren’t overly sweet, have a fantastic chewy texture, and they will actually fuel you up and keep you going on those busy mornings. Plus, the batter is made the night before, so all you have to do is mold it into discs and bake the following day.
Vegan Overnight Oatmeal Cookies
Yields 12 cookies
1 chia egg (1 T. chia seeds + 2 1/2 T. water)
1/2 c. unsweetened applesauce
1/2 c. pumpkin puree
3 T. almond butter
1/4 c. coconut sugar
3 T. coconut oil
1 T. hemp seeds
1/2 t. vanilla
1/2 t. cinnamon
1/4 t. baking soda
Pinch of salt
1/4 c. raisins
1/2 c. shredded coconut
2 c. rolled oats
1. In a large mixing bowl, stir together the chia seeds and water. Allow it to rest while you gather the rest of the ingredients.
2. Next stir in the applesauce, pumpkin, almond butter, sugar, coconut oil, hemp seeds and spices. Once everything is incorporated, fold in the raisins, coconut shreds, followed by the rolled oats.
3. Cover the bowl (I like to use a dinner plate, which fits over the top of my favorite mixing bowl), and refrigerate overnight.
4. The next morning, set the bowl on the counter, and preheat your oven to 375 degrees. Line a baking sheet with parchment paper or a silpat.
5. The batter will seem dry and hard, but that’s ok! Use a spoon to scoop out about 2 heaping tablespoons of batter per cookie. Mold the batter in your hands to create a thick, flat disc. The batter won’t really spread in the oven, so whatever shape you create, will be the final product.
6. Make 12 cookies. Bake for 22 minutes, until the edges of the cookies start to turn a nice golden brown.
7. Allow the cookies to rest on the tray after baking for about 5 minutes before transferring them to a cooling rack. The cookies are best completely cool, so walk away if you have no self control.
Enjoy these cookies with your favorite cup of tea or coffee! Store in an airtight container for up to 4 days.