Vegan Sugar-Free Oatmeal Cookies (Edit recipe)

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Soft and chewy sugar-free cookies made with nut butter, oats, and allulose instead of sugar. Vegan, gluten-free, and so simple to make!

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Original Recipe

PREP TIME

10 minutes

COOK TIME

8 minutes

INGREDIENTS

9

Serves: 12

Ingredients

120 grams Peanut Butter
.25 cup Allulose, liquid
2 tsp Soy Milk
.5 tsp Vanilla Extract
40 grams Gluten-Free Rolled Oats
.25 tsp Baking Soda
1 pinch Salt
1 pinch Cinnamon, Ceylon
2 Tbsp Raisins, or chocolate chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350u00b0F. Line a baking sheet with parchment paper.
Your nut/seed butter should be thin and runny. If it's thick from being in the fridge, heat it in the microwave for 10 seconds or so until runny.
In a mixing bowl, combine nut/seed butter, liquid allulose, soy milk, and vanilla extract.
Add rolled oats, baking soda, salt, and cinnamon and mix until a cohesive dough forms.
Mix in chocolate chips/raisins.
Divide dough into 12 equal pieces and roll each into a ball. Place on baking sheet and flatten each ball into a cookie shape. They won't spread in the oven, so flatten them to your desired thickness. Bake for 6-8 minutes until the edges are just brown.
Let cookies cool on the baking sheet for a minute or two, then carefully transfer the cookies to a wire rack to finish cooling.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	65
Fat:	5 g
Carbohydrates:	9 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	87 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.