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Sugar free janaury

Gluten-Free & Vegan Sugar-Free Oatmeal Cookies

I mentioned in my last post how I have a huge list of recipes that I have been curating over my sugar-free January month! As February set in, I was still having a lot of fun with my sugar-fee recipes and felt like I needed to continue to develop these recipes more year round. Oatmeal cookies were a staple in my house growing up! I knew that this was the cookie my mom was baking when she wanted cookies. Not until I started to bake around age 8, did I really realize why these cookies were staples in our house. Not only are they truly delish, they are so easy to make! In just a few minutes the dough is ready and you have cookies at your fingertips!

Front Paige  Gluten-Free and Vegan Sugar-free oatmeal cookies

My mom loves her cookies crispy…but I love a crispy edge with a soft center. A big bonus if the cookies have deep pools of melted chocolate, literally drool worthy! I love how nutty the oatmeal is when it is cooked with the vegan butter. Thee flavor mixed with the rich dark chocolate is one of my favorites. But, hey, I also put chocolate chips in my breakfast oatmeal so like it is all good!

Front Paige  Gluten-Free and Vegan Sugar-free oatmeal cookies

When I was developing this recipe I wanted to create a cookie that was sweet, but not painfully sweet. I wanted to let the oat flavor shine through but also be paired well with the rich chocolate chips and mild nut butter flavor.

Let’s Bake!

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Gluten-Free & Vegan Sugar-Free Oatmeal Cookies

  • Author: Paige
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 28 cookies 1x
  • Category: cookies
  • Method: baking

Description

All of the flavor of your favorite oatmeal cookie with rich dark chocolate but sweetened with natural sugar. The nutty oats, sweet maple syrup and rich dark chocolate dance in unison when baked together in this healthy oatmeal cookie.


Scale

Ingredients

  • 2 tbsp of vegan butter
  • 4 tbsp of nut butter ( I like to use creamy peanut butter)
  • 6 tbsp of maple syrup
  • 2/3 cups of gluten-free flour 
  • 1/2 cups of old fashioned oats (not quick oats)
  • 1 tsp of vanilla extract
  • pinch of salt
  • 1 tsp of baking powder
  • 1/3 cups of dairy free dark chocolate chips
  • 1/4 cups of dairy free milk ( I like to use cashew milk)

Instructions

  1. Pre-heat your oven to 350°F and line your baking sheet with a silicon baking sheet or  parchment paper
  2. In a bowl whip your vegan butter, nut butter and the maple syrup together until well combined
  3. Next, add in your vanilla extract, salt and baking powder until combined
  4. Alternate your dairy free milk and gluten free flour until combined into a dough
  5. Remove your hand mixer or mixing attachment and using a rubber spatula, fold in your oats and your chocolate chips
  6. Using a small ice cream scoop or two spoons, scoop about 1.5″ balls of dough and using your palms, roll the dough into a ball
  7. Bake for 10-15 minutes (10 if you want them softer), let them cool and repeat with the rest of your cookie dough 
  8. Enjoy!

Since these cookies are sugar free I love to eat them for breakfast! I have said a few times on my blog that I have the biggest sweet tooth when I wake up. The thought of savory breakfast makes me shudder! I think it is the combination of the spice and coffee that throws me off, but a stack of pancakes, a warm breakfast cookie or my favorite peanut butter toast is how I start my day. On more occasions than not, I find myself making extra batches of these cookies so I can munch on them for breakfast as I sip my morning coffee. Name a better way to start the day?!

Front Paige  Gluten-Free and Vegan Sugar-free oatmeal cookies

You should totally make these!

I know I might be bias because I developed this recipe, but truly, it is so delicious! Creamy, but nutty with a touch of sweetness. I think you should all give this one a try!

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The End of Sugar-Free January 2020

I don’t know about you guys, but January was both the LONGEST month ever but also the shortest last few weeks. Does that even make sense?

I found this sugar free January to be 15x easier than 2019’s challenge. There are a few factors that I think played a role in the ease of 2020.

  1. I was SO freaking busy
  2. I got rid of ALL the sweets in our house, gave them to family or put them in the freezer (my true go to)
  3. The honey that I baked with was really satisfying
  4. My Sugar-Free Chocolate chip cookies
  5. I am really happy this year!

A few weeks ago, I announced on my instagram that I started graduate school. I wish I could say I have the luxury of going back to school full time, but alas Drew and I have jobs, and I run a business so we are going to school full time online. Between taking care of our amazing puppy (she will forever be my puppy although she is 4.5 years old), my full time job, my pretty much full time business that I run and school, we don’t have time to mindlessly snack during the day or night. Which has helped a lot.

When I say I got rid of all our sweets, I really did. All Christmas cookies and treats that were gifted to us or I made either made a cozy life in the freezer or my parents got them (yay for them living close)! This is my go to trick an honestly a question I get asked a ton on Instagram. I really love an active lifestyle. I love to walk my dog, workout and keep myself moving. I blame this on 18 years of ballet and 12 of those dancing 6-7 days a week. I literally can’t sit still. I am also a recipe developer for my job so I eat a lot of sweets. But I don’t eat slices on slices, I truly believe in balance and not over doing the sugar. When I am working on a recipe for my company or a client, I have to taste it. It is truly the job. BUT, I don’t need the whole cake. If the recipe turns out, I test and test and test. Those tasty tests either go to friends or right into my freezer for a later date to thaw. I have a process I shared over on this recipe on how I prep my cakes ahead of time and also keep them fresh.

The honey! Guys! This honey is unreal. It is sweet, but fresh and so light on the tongue that I really find it satisfying drizzled over frozen berries or on some biscuits! GO buy it and go try it!

My sugar-free chocolate chip cookies that are gluten-free and vegan. Go try them now. That is all I am saying. They are low carb, high fiber (so low net carbs) and just so freaking satisfying!

And lastly, I am really freaking happy. A lot happened in 2019, go read about it here, and I am just happy to be near family. Happy in the way my life has turned out, and happy in how I have been able to achieve my goals. I am really proud of my life and how I have moved the needle for work and my life. Those are the little things that really make the whole picture of happiness glow!

The big step for me is how do I move forward keeping all these amazing learnings from January? Well, balance. That is how I like to do it. The challenge, like I mentioned in this post, isn’t about a diet or restrictive eating, it is about getting down the core on what makes me feel better about my eating and allowing myself to truly savor the meals, the food and the sweets that I make. Changing your mind and your tastebuds after the gluttony that falls in the holidays.