Recipes Nugget Markets Signature Recipes
Vegan Gluten-Free Oatmeal Cookies
- Prep time
- 20 minutes, plus 30 minutes chilling PT20M
- Cook time
- 15–25 minutes PT25M
- Yield
- About 24 cookies
- Difficulty
Vegan, gluten-free AND filled with tasty toffee pieces? These amazing, oat-based cookies are a delicious dream come true.
Ingredients
Cookies:
- 5 ounces gluten-free oat flour
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup cultured vegan butter
- 1 tablespoon coconut cream (solid fat only)
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ teaspoon vanilla extract
- 1 cup gluten-free rolled oats
- ⅔ cup vegan toffee pieces
Vegan Toffee:
- ½ cup cultured vegan butter
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla extract
Preparation
To make the toffee, bring vegan butter, sugar and salt to a boil in a small, heavy-bottomed sauce pot. Cook until a candy thermometer reads 300°F, about 5–7 minutes. Remove from heat and stir in the vanilla. Carefully pour onto a silicone baking sheet and let cool to room temperature. Once cool, break toffee into small pieces by dropping on the counter or chopping with a knife.
Heat oven to 335°F.
To make the cookies, sift the oat flour, cinnamon, baking soda, baking powder and salt together in a work bowl. In a separate bowl, cream the vegan butter, coconut cream, sugars and vanilla until smooth. Fold in the flour mixture followed by the rolled oats and toffee pieces. Refrigerate dough for 30 minutes.
Portion cookie dough into 1-ounce scoops and place on a lined baking sheet with 3 inches of space between each cookie. Bake on the middle or bottom rack for 10–15 minutes, or until cookies have spread and are golden brown. Let cool completely before lifting off the baking sheet with a spatula.
