Vegan Oat Cookie Base
Vegan, gluten-free, dairy-free, heart-healthy, single servings
These cookie bases have no sugar, butter or flour and are the perfect excuse for adding your favorite vegan topping! They form a light crispy oat crust made with pure, plant-based ingredients and heart healthy fats. And yes, you could just enjoy them as simple oat cookies, but luckily, you do not have to. Check out my healthy fudges, caramels and frostings you could add to transform these cookies into delicious, single serving, vegan desserts. Make a batch in just 10 minutes
Vegan Oat Cookie Base
© Sweets You Can Eat LLC by Megan Matthews and Patricia Schroeck 2019-2023
Ingredients
3 cups oats
4 tablespoons coconut oil, solid or at a cool room temperature
1/2 cup maple syrup
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
Makes 24 oat cookie bases
Instructions
1. Preheat oven to 350 degrees. Prepare 2 cupcake tins using coconut oil to coat the bottoms and sides for a non-stick surface
2. Using blender, roughly chop whole oats for about 30 seconds to make a rough-cut oat flour. Place oats into a bowl and add the coconut oil, maple syrup, vanilla, salt and baking powder. Stir well to combine.
3. Scoop 1 tablespoon of oat crust mixture into each lined cupcake tin. Press down firmly with your fingers to compress the cookies.
4. Bake for 12 minutes. When finished baking, place in the refrigerator to cool completely before adding next layers.
5. Store in the refrigerator for up to 3 days in an airtight container or in the freezer for up to 3 months.
Photos by Milkshake Creative