Crispy Oatmeal Cookies

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These Crispy Oatmeal Cookies are thin and healthy cookies with a delicious crispy texture and packed with wholesome ingredients for a delicious, healthy snack or breakfast.

Prep Time

10 min

Cook Time

14 min

Total Time

32 min

Servings

6

Vegan
Breakfast
Cookie
Snack
Gluten-Free
Dairy-Free

Ingredients

  • 1 cup quick oats
  • 1/2 cup oat flour not overly packed
  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil melted and cooled
  • 2 tablespoons almond milk room temperature
  • 2 tablespoons sugar (optional) for boost of sweetness and crispiness
  • 1/2 teaspoon cinnamon (optional)
  • 1 teaspoon vanilla extract (optional)
  • 1/4 teaspoon salt (optional)

Preparation

  1. Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Lightly oil the paper with a cooking oil spray.
  2. In a mixing bowl, add all the dry ingredients: quick oats, oat flour, cinnamon, and salt, if used. Whisk to combine evenly.
  3. Stir in liquid ingredients: maple syrup, almond milk, melted coconut oil, and vanilla extract if used. If your almond milk is cold, make sure it doesn't touch the melted coconut oil or the oil firms up and creates lumps.
  4. Stir all the ingredients together with a rubber spatula, pressing and pushing nicely to bring the oat flour into contact with the liquid. Set it aside for 10 minutes to give the fiber in the oats time to absorb all the liquid.
  5. After that time, stir again; it should form a sticky batter that is not crumbly. If you squeeze it in your oiled hands, you can form a ball. If too wet or fragile, stir in extra oat flour, one tablespoon at a time, wait for a few minutes to let the fiber soak up the liquid, and add more until you can form dough balls. If too dry, add a bit more almond milk.
  6. Divide the dough into 6 even portions. Oil your hands generously with melted coconut oil and roll each dough portion into a dough ball.
  7. Place the dough balls two thumbs apart on the prepared cookie sheet. Place a piece of parchment paper on top of the dough balls and press them with the back of a measuring cup to flatten the cookie into a large round and thin cookie (0.03 inches/0.8mm). If the sides crack, pat them with your fingers to smoothen.
  8. Bake the cookies on the center rack of the oven for 14-15 minutes at 350 °F (180 °C) until nicely golden brown on the sides.
  9. Let the cookies cool down completely on the baking sheet.