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Sweets are a rarity in this house, but every once in a while temptation strikes. I am glad I have a few safe options on standby for those days. This recipe is based upon a recipe in Pamela Salzman’s cookbook; Kitchen Matters.


Vegan Oatmeal Cookies

  • 1 t chia seeds
  • 1/2 c coconut oil, melted
  • 1/4 c coconut sugar
  • 1 t vanilla extract
  • 1 c oat flour (or gluten-free flour blend)
  • 1/2 t sea salt
  • 1/2 t cinnamon
  • 1/2 t baking soda
  • 1 1/2 c rolled oats
  • 1/2 c unsweetened shredded or flaked coconut
  • 1/2 c pecans or dark chocolate chips
  1. Preheat oven to 350. In a small bowl, mix chia seeds with three tablespoons of water. Allow this to become gelatinous for about 10 minutes.
  2. Cream the coconut oil and sugar until light and fluffy, about three minutes. Add chia seeds, vanilla and blend.
  3. In a small bowl, combine the flour, salt, cinnamon and baking soda. Add to the oil/sugar mixture.
  4. Add the oats, plus any other mix-ins.
  5. Scoop about two tablespoons of dough to form a small ball, then slightly flatten.
  6. Bake for about 10-12 minutes, depending on how done you prefer your cookies to be. Allow to cool before enjoying.